brown butter pecan chocolate chip cookies
A little hint of fall in a classic cookie.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3/4 cup chopped pecans
- 1 1/2 cups chopped dark chocolate
- flaky sea salt, for serving
Instructions
- In a small saucepan over medium heat, melt one stick of the butter, swirling the pan occasionally, until the butter browns, about 4-5 minutes. Remove from heat and let cool for 15-20 minutes on the counter.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, cream both butters, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, cinnamon, and salt. Mix until just combined. If the dough seems too sticky, add 1-2 tablespoons more of flour. Fold in the pecans and chocolate chunks with a spatula.
- Scoop 2 tablespoon sized mounds of dough and roll into a ball. Set onto the prepared baking sheet. Bake for 10-12 minutes, rotating the sheet pan halfway through. Cool on the baking sheet – the cookies will continue to set up.
- Serve warm, or keep covered at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.