Brown Butter No-Bourbon Pecan Chocolate Chunk Cookies (Print Version)
Ingredients:
01 -
2 and 1/2 cups (300 grams) all-purpose flour.
02 -
1 teaspoon (5 grams) salt.
03 -
1/2 teaspoon ground cinnamon.
04 -
1/2 teaspoon baking soda.
05 -
1 teaspoon baking powder.
06 -
1/2 cup (99 grams) granulated sugar.
07 -
1 cup (220 grams) dark brown sugar.
08 -
1 and 1/2 tablespoons (24 grams) unsalted butter, melted.
09 -
1 and 1/2 cups (170 grams) pecans, finely chopped.
10 -
2 teaspoons (8 grams) vanilla extract.
11 -
2 large eggs, room temperature.
12 -
1 and 1/2 cups (260 grams) chocolate chunks.
13 -
1 tablespoon flaky sea salt (optional).
14 -
24 pecan halves for decoration (optional).
Instructions:
01 -
In a skillet, toast the chopped pecans with 1 and 1/2 tablespoons of melted butter over medium heat until they are lightly browned and fragrant. Set aside to cool.
02 -
In a small saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter starts to foam and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and allow to cool slightly.
03 -
In a large bowl, whisk together the flour, salt, ground cinnamon, baking soda, and baking powder until combined.
04 -
In a separate bowl, beat the browned butter, granulated sugar, and dark brown sugar together using an electric mixer until smooth and creamy. Stir in the vanilla extract and add the eggs one at a time, beating after each addition.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
06 -
Fold in the toasted pecans and chocolate chunks into the dough until evenly distributed.
07 -
Cover the dough and chill in the refrigerator for at least 4 hours or overnight for best results.
08 -
Preheat your oven to 350°F (175°C). Line baking trays with parchment paper.
09 -
Scoop dough into balls and place them on the prepared baking trays, leaving space between each. Press a pecan half onto the top of each cookie, if using.
10 -
Bake each tray of cookies for 12-14 minutes, or until the edges are golden brown but the centers are still slightly soft.
11 -
Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
01 -
Brown Butter No-bourbon Pecan Chocolate Chunk Cookies are rich, decadent treats that balance the nuttiness of browned butter and toasted pecans with the sweet indulgence of chocolate chunks. These cookies are perfect for sharing during the holidays or as an elevated dessert for any occasion.