Brown Butter No-bourbon Pecan Chocolate Chunk Cookies (Print version)
Chewy brown butter cookies packed with toasted pecans and dark chocolate chunks, made without bourbon for a family-friendly treat.
# Ingredients:
For the buttered pecans
01 -
1 1/2 cups (170 g) pecan halves, finely chopped
02 -
1 1/2 tablespoons (24 g) unsalted butter
For the cookie dough
03 -
2 sticks (226 g) unsalted butter, for browning
04 -
2 1/2 cups (300 g) all-purpose flour
05 -
1 teaspoon salt
06 -
1/2 teaspoon ground cinnamon
07 -
1/2 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
1 cup (213 g) dark brown sugar, packed
10 -
1/2 cup (99 g) granulated sugar
11 -
1 tablespoon vanilla extract
12 -
2 tablespoons whole milk
13 -
2 large eggs, at room temperature
14 -
8 ounces (226 g) semi-sweet or dark chocolate, chopped into chunks
15 -
24 pecan halves, for topping (optional)
16 -
1 tablespoon flaky sea salt, for finishing (optional)
# Instructions:
01 -
Melt 1 1/2 tablespoons butter in a large skillet over medium heat. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until fragrant and lightly toasted. Transfer to a plate and cool completely.
02 -
Melt the remaining 2 sticks of butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter foams and turns a deep amber color with tiny brown bits at the bottom and a nutty aroma. Immediately pour into a large heatproof bowl, scraping in all the browned solids. Let cool to room temperature.
03 -
In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder. Using an electric mixer or a sturdy spoon, beat the cooled brown butter with both sugars until well combined. Beat in the vanilla and milk, then add the eggs one at a time. Fold in the flour mixture until just barely combined, then fold in the chocolate chunks and cooled buttered pecans.
04 -
Cover the bowl and refrigerate for at least 1 hour, or up to 2 days. Chilling firms the butter and prevents excessive spreading.
05 -
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 3-tablespoon mounds, placing them 3 inches apart. Press a pecan half onto each ball if desired. Bake for 11 to 13 minutes, until the edges are golden and the centers look slightly underdone.
06 -
Sprinkle flaky sea salt over the warm cookies immediately after removing from the oven. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
# Good to know:
01 -
Chill dough at least 1 hour for best texture and shape.
02 -
Baked cookies keep in an airtight container at room temperature for up to 4 days.