This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
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.
11tablespoons unsalted butter
2/3cup brown sugar
1/2cup granulated sugar
2teaspoons vanilla extract
2cups all-purpose flour
1/2teaspoon baking soda
1/4teaspoon kosher salt
3/4cup semi-sweet chocolate chips
1/2cup toasted pecans, chopped
Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
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.
In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
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).
Fold in the chocolate chips and toasted pecans.
Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
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
May store the cookies in an airtight container for up to 1 week.