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Brown Butter Pecan Chocolate Chip Cookies

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These brown butter pecan chocolate chip cookies are super flavorful thanks to the brown butter and maple-roasted pecans!

Ingredients

Scale

For the Maple-Roasted Pecans:

  • 70 grams chopped pecans
  • 10 grams maple syrup
  • 10 grams unsalted butter, melted

For the Brown Butter Cookie Dough:

  • 113 grams (1 stick) unsalted butter, cut into pieces
  • 15 grams water
  • 125 grams light brown sugar
  • 30 grams granulated sugar
  • 60 grams egg yolks (from about 3 large eggs)
  • 1 teaspoon vanilla extract
  • 155 grams all-purpose flour
  • 10 grams cornstarch
  • 3/4 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 4 ounces semi-sweet baking chocolate, roughly chopped

Instructions

Roast the Pecans:

  1. Preheat oven to 350˚F (177˚C). Line a small baking sheet with parchment paper. Set aside.
  2. Spread pecans on prepared baking sheet. Drizzle over butter and maple syrup and toss to combine. Bake for 8-10 minutes, shaking pan halfway through baking, until the pecans are lightly browned and have a nutty aroma. Keep a close eye on them at the end of baking because they will go from perfectly roasted to burnt very quickly. The maple butter coating will harden as the pecans cool.

Make the Cookie Dough:

  1. Start by browning the butter. Cook the butter over medium heat, stirring constantly, until it develops an amber color and nutty aroma. It will first melt, then bubble and sizzle, before it browns. This will take a few minutes. Immediately pour into a large bowl, making sure to scrape the brown bits at the bottom of the pan. Cool for 15 minutes.
  2. While the brown butter is cooling, combine the dry ingredients. In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Set aside.
  3. Add the water to the brown butter and stir. Add the brown sugar and white sugar and whisk vigorously until the mixture lightens in color.
  4. Whisk in the egg yolks and vanilla until combined.
  5. Add the dry ingredients to the wet ingredients and fold until a thick cookie dough forms. Fold in the chocolate chunks and roasted pecans.
  6. Portion the dough into 7-8 large cookies. Place on a small baking sheet or a plate and cover and refrigerate for at least 2 hours, and up to a day, before baking.

Bake the Cookies:

  1. Preheat oven to 350˚F (177˚C). Line 2 medium or 1 extra large baking sheet with parchment paper. 
  2. Arrange the chilled cookie dough balls onto the prepared baking sheet. Bake for 14-17 minutes, or until the edges are golden brown and the centers are a little underdone. The cookies will continue to cook on the hot baking sheet as they cool, so pull them before they look fully baked.
  3. Let the cookies cool on the baking sheet for 10 minutes, then enjoy them warm or transfer to a wire rack to cool completely.

Notes

  • Chopped baking chocolate creates large, melty pools of chocolate. You can use chocolate chips instead, but your cookies will spread less. If they look too thick after baking, slam the pan against your counter right out of the oven and flatten the tops with a spoon or the back of a measuring cup.
  • You can swap the pecans for walnuts, or any other type of nut. For plain chocolate chip cookies, try my brown butter chocolate chip cookies.

Nutrition

Keywords: pecan chocolate chip cookies, brown butter pecan cookies, easy cookie recipe

Find it online: https://treatsbytalija.com/pecan-chocolate-chip-cookies/