Browned Butter Chocolate Chip Pecan Cookies

Browned Butter Chocolate Chip Pecan Cookies

I have never been so excited to share a cookie recipe as I have with this one. This is the kind of cookie that leaves your eyes wide with disbelief after first mouthful, stunning you into silence.

If you have ever baked with browned butter before, then you know it makes any cookie flavour profile just that much more amazing, giving them a rich, caramelised and complex depth of flavour. The combination of both dark and milk chocolate chunks balance each other beautifully, and the pecans add that much desired crunch, adding a subtle sweetness of their own. If you have been following my recipes for a while, you know I am a big fan of combining salty and sweet, and I strongly believe that the former does nothing but bring out the best of the latter, therefore finishing these with sea salt flakes is an absolute must. As you would expect, these are crunchy on the outside and chewy in the middle.

Never heard of browned butter? It is the process of slowly toasting the milk solids in the butter on the hob, turning them an amber/brown colour. It is simple to do and only requires an extra 10-15 minutes of patients. You can find multiples of videos on Youtube showing the process in more detail if you are unsure

I recommend chilling these cookies in the fridge for a minimum of 12, if not 24 hours. This allows the flavours to intensify, the dough to become better hydrated and allows them to become thicker and chewier. If you are short on time or just can’t wait to get your hands on them, I would cook a couple after your short hour of fridge time but try and save the rest for baking the next day. TRUST me it is worth it!

You will want to make these again and again, take my word for it.

Browned Butter Chocolate Chip Pecan Cookies

Browned butter makes any cookie flavour profile just that much more amazing, giving them a rich, caramelised and complex depth of flavour. The combination of both dark and milk chocolate chunks balance each other beautifully, and the pecans add that much desired crunch, adding a subtle sweetness of their own.
Servings 14 cookies

Ingredients
  

  • 220 grams unsalted butter
  • 100 grams light brown soft sugar
  • 75 grams caster sugar
  • 80 grams dark brown or muscovado sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 220 grams plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 100 grams high quality dark chocolate roughly chopped into chunks
  • 100 grams high quality milk chocolate roughly chopped into chunks
  • 100 grams pecans roughly chopped

Instructions
 

  • Firstly, you will want to brown your butter. In a saucepan or frying pan, melt your butter over medium heat, stirring regularly. Avoid high heat. Eventually you will see flecks of white/yellow settle to the bottom of the pan, these are the milk solids. Keep stirring the butter at regular intervals to avoid burning. The time to browning will depend on the pan and heat source used, taking on average 10-15 minutes. You will notice that the top layer of the liquid butter becomes foamy, at this point, do not take your eyes off the pan and keep stirring. The butter will start to smell rich and nutty, and the milk solids will start turning a lovely amber colour. Once they have turned, take the pan off the heat and keep stirring vigorously, as they will continue to cook even after coming off the heat. Once a rich, golden brown, transfer the melted butter into a bowl to cool. Do not discard the brown sediment from the browned butter, these are your toasted milks solids and pack all of the flavour!
  • Whilst your butter is cooling, weigh out your flour, baking soda and salt and mix together in a bowl. In a mixing bowl, measure out your sugars.
  • Once the liquid butter has cooled (it should not be hot to touch), add it to the sugar mixture and mix until very well combined. You can use an electric mixer or do this aggressively by hand, but I highly recommend an electric mixer. It will have a gritty, slushy texture to it.
  • Add your egg to the sugar mixture, mix until well incorporated, then add your egg yolk and vanilla extract. The mixture will now look like a thick, smooth caramel. Continue mixing on medium speed until smooth and glossy. 
  • Add your flour to the mixture in three parts, mixing until just combined at each stage. Do NOT overmix! This is so important - I cannot state this enough. If you don't trust yourself, incorporate the mixture by hand.
  • Gently mix in your pecans and chocolate chips. Spoon out cookie dough balls that are roughly the size of a golf ball. Freeze for 12-24 hours for maximum depth of flavour. Do not skip this step! You can also freeze the cookies for up to 3 months. Just bake them for slightly longer, no need to thaw before baking. Prior to chilling, put on a plate or a tray lined with greaseproof paper and cover with clingfilm. If storing long term in the freezer, store in an airtight container.
  • When you are ready to bake, preheat the oven to 175 degrees celsius. Prepare a baking tray lined with greaseproof paper and place the cookie dough balls on the tray, leaving plenty of space for the cookie dough to spread out in the oven.
  • Bake for 12-14 minutes, or until the edges have just started to brown - check this carefully as the cookie will have a brown appearance already and can quickly become burnt. The middles should appear underdone. Do not overcook! An overcooked cookie is much worse than an undercooked cookie. You may need to rotate your cookie tray halfway through baking if your oven cooks unevenly.
  • Whilst still hot, sprinkle with flaked sea salt. Allow to cool fully before eating - it's worth the wait! If you have a cooling rack, carefully transfer across once they have been out of the oven for 5 or so minutes.

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