Chocolate Chip Cookies (Brown Butter Pecan)

  • Total time: 2 hours 50 minutes to 3 days
    • Prep time: 30 minutes
    • Chill time: 2 hours to 3 days
    • Cook time: 12 minutes
    • Post-cook time: 5 minutes
  • Yield: 36 cookies
  • Modified from: Sally’s Baking Addiction


Image source: https://sallysbakingaddiction.com

Inventory

Ingredients

  • 1 cup (130g) pecans
  • 8oz (226g) semi-sweet or bittersweet chocolate bars
  • 1 cup (226g; 2 sticks) unsalted butter
  • 2½ cups (313g) all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ⅛ tsp any other warm spice (optional)
  • ½ tsp kosher salt
  • 1⅛ cup (225g) packed light or dark brown sugar
  • ⅜ cup (75g) granulated sugar
  • 2 large eggs
  • 2¼ tsp vanilla extract

Special Equipment

  • Small saucepan
  • Cutting board
  • Knife
  • 1 small bowl
  • 1 medium bowl
  • 1 large bowl

Instructions

Prepare

Preheat oven to 300°F

Brown Butter

  1. In small saucepan
    1. Brown 1 cup (226g; 2 sticks) unsalted butter
    2. In small bowl
      1. 5 min (10 min max) - let rest

Toast Pecans

  1. On parchment-lined baking sheet
    • 1 cup (130g) pecans
  2. 5-7 min - toast at 350°F
  3. 5+ min - let cool

Prepare Dough

  1. Rough chop 8oz (226g) semi-sweet or bittersweet chocolate bars
  2. Rough chop cooled toasted pecans
  3. Finely chop ~1 T toasted pecans into pecan dust
  4. In large bowl
    1. Mix
      • 2½ cups (313g) all-purpose flour
      • 1 tsp baking soda
      • ¾ tsp ground cinnamon
      • ⅛ tsp any other warm spice (optional)
      • ½ tsp salt
  5. In medium bowl
    1. Mix
      • Browned butter
      • 1⅛ cup (225g) packed light or dark brown sugar
      • ⅜ cup (75g) granulated sugar
    2. Mix
      • 2 large eggs
      • 2¼ tsp vanilla extract
  6. In dry ingredient bowl
    1. Mix wet ingredients into dry ingredients
    2. Mix
      • Rough chopped chocolate
      • Rough chopped toasted pecans
      • Finely chopped pecan dust

Chill

  1. 2 hours to 3 days - cover and refrigerate

Pre-bake

  1. Preheat oven to 350°F
  2. Pull dough into 35g chunks
  3. Arrange on parchment-lined baking sheet 3” apart

Bake

  1. 12-15 min - bake at 350°F
    • Until edges appear set

Post-bake

  1. 5 min - cool on baking sheet
  2. Transfer to wire rack to cool

Notes

Storage

  • Will keep in airtight container at room temperature or in the refridgerator for about a week
  • Dough will keep in freezer for up to 3 months