Brown Butter Pecan Cookies
Toasted pecans, brown butter, and sea salt take these delicious cookies to a whole ‘nother level!
Servings: 30 cookies
Ingredients
- TOASTED BUTTER PECANS:
- 1 1/2 c. pecan halves chopped
- 1 1/2 T. unsalted butter
- COOKIES:
- 2 1/4 c. all-purpose flour
- 2 1/2 T. cornstarch
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 c. dark brown sugar
- 1/2 c. granulated sugar
- 1 c. unsalted butter melted and browned
- 2 tsp. pure vanilla extract
- 2 lg. eggs room temperature
- 30 pecan halves for decoration
- coarse sea salt or sugar for sprinkling
Instructions
- TOASTED BUTTER PECANS: Melt butter in a large skillet over medium heat. Add chopped pecans and cook stirring occasionally for 4-5 minutes; set aside.
- COOKIES: In a large bowl, whisk together flour, cornstarch, baking soda, salt and cinnamon until well combined; set aside.
- In a large heatproof bowl, combine brown sugar and granulated sugar; set aside.
- Melt butter in a saucepan over medium heat. Cook, stirring occasionally until golden brown. Remove pan from heat and pour brown butter over sugars beating until well combined. Add vanilla and eggs one at a time, beating until just combined.
- Using a rubber spatula, fold in flour mixture until just combined. Fold in toasted pecans. Cover the bowl and refrigerate for at least 4 hours up to 2 days. (If you refrigerate for more than 4 hours, you will need to let the dough sit at room temperature until scoopable.)
- Preheat oven to 375 degrees. Line rimmed baking sheets with parchment paper; set aside.
- Using a tablespoon or cookie scoop, scoop 6 round tablespoons of cookie dough onto the prepared baking sheet (6 cookies per baking sheet) leaving 2-inches between each cookie for spreading. Scoop 6 more round tablespoons of dough and place one on top of each of the previous scoops. Firmly press a pecan half on top of each cookie ball.
- Bake for 7 minutes until the edges of the cookies are set and golden brown and the center is still a little soft. Remove from the oven. Sprinkle warm cookies with coarse sea salt or sugar. Allow cookies to cool on baking sheets for 15 minutes before transferring to a cooling rack. Repeat with remaining cookie dough.
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