Butter Pecan Browned Butter Cookies

Yield: 18 cookies

I think I have to say this recipe is up there in my top favorite cookie recipes. Of course, the flavor profile is fall/winter, but you're going to be craving these cookies all year long (I know I sure will)!

Ingredients:

For Buttered Pecans:

• 1 tbsp butter

• 70g finely chopped pecans

For Cookies:

• 1 stick (113g / ½ cup / 8 tbsp) butter, to be browned

• 150g (1 cup + 2 tbsp) all purpose flour

• ¾ tsp salt

• ¼ tsp baking soda

• ½ tsp baking powder

• ¼ tsp cinnamon

• 100g (½ cup) brown sugar

• 50g (½ cup) powdered sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 egg, room temperature

• 140g (heaping ¾ cup) chocolate chips

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Place 1 stick butter in a small pan over medium-high heat. Stir frequently until the butter is darker in color, has a nutty aroma, and brown flecks (6-9 minutes).

3. Pour the browned butter into a large heat-proof bowl. While the butter is still hot, add both sugars and whisk until smooth. Let butter/sugar mixtures sit to cool for 10 minutes.

4. While butter/sugar mixture is cooling, add 1 tbsp butter in the pan you used for browning butter over medium-high heat. Once melted, add chopped pecans. Toss to coat pecans in butter and continue cooking to lightly toast pecans, stirring occasionally (4-6 minutes). Watch closely, as they are easy to burn. Once toasted, pour into a small bowl and set aside.

5. To the butter mixture, add egg and vanilla. Mix to combine.

6. Add flour, baking soda, baking powder, salt, and cinnamon. Fold in dry ingredients until mostly combined, some flour streaks are still visible.

7. Add chocolate chips and buttered pecans; fold into cookie dough. As you fold in the mix-ins, the dry ingredients will continue to incorporate as well. Do not overmix.

8. Divide dough into 50g pieces (a heaping scoop with a 2 tbsp cookie scoop). Space about 3 inches apart on cookie sheet.

9. Bake for 11-14 minutes.

10. Allow to cool on the baking sheet for 10 minutes before transferring to cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.