Soft, chewy and buttery cookies exploding with brown butter flavor and loaded with pecans!
Hope ya’ll enjoyed the long Thanksgiving weekend. Back to the grind today. But don’t worry, I’ve got something to brighten up your day.
I have lots of cookie recipes for you. We’re talking about 6 new cookie recipes over the next two and a half weeks. Like a crazy person, I’ve been working on this recipe list for the last month like a MADWOMAN: bake, shoot, repeat. And my taste testers have been hard at work.
(Don’t worry, they don’t mind it.)
Here we go, let’s start off with recipe #1 in the first annual Christmas Cookie Countdown. These are winners. As I wipe crumbs off my keyboard..
I baked these on Wednesday and by Thursday night, over half the batch was gone. Friday morning the rest disappeared. (I may or may not have contributed to the disappearance.)
If it’s not the chewy edges, or the soft centers, or even the pecans flowing throughout — it’s the brown butter that makes these cookies so unbelievably incredible. If you have never added brown butter to cookies before, you are missing out. Oooohh, really missing out. The flavor is 8949294% better.
Cookies typically have either creamed or melted butter. Brown butter kicks cookies up a notch. If you have ever browned butter before, you know about the extreme nutty flavors that come along with it. Some may hear the words “brown butter” and think it implies difficulty but that’s not the case. All you’re doing is browning butter on the stovetop.
Nice To Know
These cookies had some trial and error behind them. Swapping melted butter with browned butter threw me for a loop. As you brown the butter, it loses moisture which is moisture that you want in the cookie. It’s a balancing act. Adding slightly more butter and an extra egg provides the perfect combination to keep this cookies extra chewy and soft. I also used a much higher ratio of brown sugar than I normally do. Brown sugar = molasses flavor and moist texture.
Chilling this dough is required. I’m not asking for 3 days. (Although if you want to, go for it. The flavor that comes with it is simply amazing.) During this time, the cookie dough will thicken and develop flavor. This provides a cookie so thick, so chewy, and so flavorful.
Brown sugar + pecans + brown butter = perfection.
These cookies are perfect to add to your holiday dessert spread because they are more complex in flavor than your typical chocolate chip cookie. (Don’t tell them that I said that.) I guarantee that they will disappear just as quickly as they did in this house.
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Brown Butter Pecan Cookies
- 3/4 cup 1 and 1/2 sticks unsalted butter, browned and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups chopped pecans
Cut the butter into slices (roughly Tablespoon slices.) It doesn't have to be perfect. Over medium-low heat, in preferably a a light-colored bottom (so you can see the butter brown), start melting the butter.
Stir occasionally to ensure that the butter is browning evenly. Once the butter is melted, you'll see that it will start to foam up. You'll see that light brown specks begin to form at the bottom of the pan. Once the butter begins to turn tan, remove from the heat and place on a cool surface. If your butter is extremely dark, it is burnt. You'll need to start over.
The time typically takes around 6-7 minutes, but that depends on your pan and stove. For me, it took 5 minutes. Once browned, allow the butter to slightly cool before moving on.
In a medium bowl, combine the flour, cornstarch, salt and baking soda. Set aside.
In a large bowl, combine the sugars and whisk in the slightly cooled butter. Add in each egg, making sure they are whisked in before adding the next. Next, add the vanilla. Using a wooden spoon or spatula, slowly mix in the flour mixture until just combined. Fold in the pecans.
Mandatory step: chill the dough for at least 3 hours or up to 3 days. Do not skip this step. I chilled these cookies you see here for 36 hours. The more time you allow it to chill, the more flavor that develops.
Once chilled, take the dough out of the refrigerator and allow to slightly soften for 10-15 minutes.
Preheat the oven to 350F degrees. Line two baking sheets with silicone baking mats (preferred) or parchment paper. Set aside.
Roll the dough into balls, about 2 Tablespoons of dough for each. Place 12 total cookie dough balls on each sheet evenly apart. Bake for 10 minutes. The cookies will look underbaked, but that's OK. Once you remove the cookies from the oven, slightly press down on the on cookies with a spatula or spoon. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Store in an airtight container for up to 7 days (if they last that long.)
Christina's Tip: You can make cookie dough in advance and can be left in the refrigerator for up to 3 days. Or, you can freeze pre-rolled balls and bake directly from the freezer. The bake time for this is an extra minute.
See more cookies in the Christmas Cookie Countdown!
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