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Brown Butter Pecan Cookies

Irresistible Brown Butter Pecan Cookies that combine gooey and crunchy textures, perfect for any busy day.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter for that glorious brown butter flavor
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecans chopped, to add that delightful crunch
  • 1 cup chocolate chips because everything is better with chocolate

Method
 

Preparation
  1. Brown Your Butter: Start by melting your butter in a saucepan over medium heat. Stir occasionally until it turns golden brown with nutty aromas, about 5-7 minutes. Transfer to a bowl and let cool slightly.
  2. Mix Sugars & Eggs: In a large mixing bowl, whisk the brown sugar and granulated sugar with the cooled brown butter. Beat in the eggs one at a time, followed by the vanilla extract.
  3. Combine Dry Ingredients: In another bowl, mix together flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined. Fold in the pecans and chocolate chips.
  4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to achieve a perfect texture.
Baking
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and scoop tablespoons of dough onto the sheets, ensuring enough space between them.
  2. Bake for 10-12 minutes, or until the edges are golden and the centers are still soft. They will continue to cook on the baking sheet after removal.
  3. Cooling Time: Allow cookies to cool on the baking sheet for few minutes before transferring to a wire rack to cool completely.

Notes

Keep an eye on your butter while browning to avoid burning. You can customize the nuts or add dried fruits. Store leftovers in an airtight container for up to a week or freeze for future snacks.