Brown Butter Pecan Cookies
These delightful brown butter pecan cookies are irresistibly chewy on the inside, slightly crispy on the edges, and bursting with the rich, nutty flavor of brown butter and toasty pecans.
Ingredients
For the Dough
- 1 cup unsalted butter 2 sticks, browned
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat. Stir occasionally until it turns a golden brown and gives off a nutty aroma—about 5-7 minutes.
- In a large bowl, combine brown sugar and granulated sugar. Pour in the browned butter (allow to cool slightly) and mix until well combined.
- Add the egg, egg yolk, and vanilla extract to the mixture. Mix until just combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until just incorporated.
- Gently fold in the chopped pecans.
- Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling is key to maintaining cookie shape and enhancing flavor. For a nut-free option, skip the pecans. You can freeze the dough in scoop-sized balls for future baking.