slice & bake brown butter candied pecan cookies
Ingredients
- 1/2 cup butter (1 stick)
- 4 tbsp coconut oil, soft
- 3/4 cup packed brown sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup candied pecans, chopped
- 1 cup dark chocolate chips
- flaky salt
Instructions
- First, brown the butter. Melt butter over medium-low heat in a light colored skillet for 5 minutes until solids sink to the bottom of the pan, butter turns golden and emits a nutty aroma. Sooooo good. Pour into a heat-safe container and pop in the fridge for at least 30 minutes to cool, or the freezer for about 10 minutes.
- In the bowl of a stand mixer or with a hand mixer, cream coconut oil, brown butter, and sugar until smooth. Beat in egg and vanilla. In a separate bowl, combine flour, salt, and cinnamon, then add in two batches to wet ingredients until well mixed with some streaks of flour remaining. Be sure your pecans are chopped finely enough to not stab into the dough. My pieces were about the size of a small pearl. Fold candied pecans into dough with a spatula. Stick bowl in the fridge for about 5 minutes to firm the coconut oil.
- Form the log. Dump dough onto a slab of wax paper or plastic wrap and form into an 8-inch ish log by pushing and rolling the dough around. Work quickly, as coconut oil is very sensitive to body heat and the dough might get very soft. Once you've shaped the log, roll dough tightly, twisting the ends and folding them under. Stow in the fridge for at least two hours to harden.
- When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment. Remove dough from the fridge and place onto a cutting board. With a sharp knife, cut AUTHORITATIVELY 16 cookies out of the dough about 1/4-1/3 inch thick. Slice in one swift motion to prevent breakage. Show it who's boss. Set onto prepared parchment about 1/2 inch apart - cookies won't spread overmuch. Bake 10-15 minutes or until tops are just set. Remove from oven and let cool on baking sheet for about 20 minutes.
- Melt chocolate chips in a microwave-safe bowl in :30 increments, stirring after each. Dip half of each cookie in the chocolate, let excess drip off, and set back onto the parchment. Swizzle any remaining chocolate over the cookies if you have excess. Or just eat it. I don't care. Sprinkle with flaky salt. If you'd like the chocolate to set more quickly, place cookies in the fridge for 15 minutes. Eat immediately or store in an airtight container for up to 5 days.