Saturday, January 17, 2015

BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES

For a little different twist to the favorite chocolate chip cookie try this brown butter version from Diamond Nuts, contributed by The Messy Baker.

  • 11 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup toasted pecans, chopped
  1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
  2. Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use the visual above for guidance). Allow the butter to cool to room temperature before mixing the batter.
  3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
  4. Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients. Stir to combine (I prefer to use a wooden spoon).
  5. Fold in the chocolate chips and toasted pecans.
  6. Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
  7. Bake for 13-14 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
  8. May store the cookies in an airtight container for up to 1 week.

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