This one is a classic butter pecan cookie, but what makes it really great, is that the butter is browned. That does not mean that it is burnt, but it does have a little depth of flavor that would not be there if say, you just melted the butter. This recipe really has a flavor, unlike any other cookie I have made. I have never tried a browned butter cookie, but boy, do I like them. This recipe is definitely a keeper.
All three of these flavors are delicious and I would love to eat a cookie of every kind!
Ingredients
1 and 1/2 cups (195g) Diamond of California chopped pecans
1 cup Toll House semi-sweet chocolate chips
1 cup (230g) Land O’ Lakes unsalted butter, softened to room temperature
1/2 cup (100g) Domino granulated sugar
1 cup (200g) packed Domino light brown sugar (or dark brown)
2 large eggs, room temperature preferred
2 teaspoons McCormick vanilla extract
2 and 1/2 cups (312g) Gold Medal all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Optional
1/3 cup (67g) granulated sugar, for rolling
sea salt, for sprinkling
Instructions
In a 300F degree oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, the dough might be slightly crumbly but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the “optional” ingredients. It’s optional because I merely did this for looks– the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.
Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
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Quick Tip: Make ahead and leave in fridge until ready to use.