Ingredients
Brown Butter Pecans
- 2 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- 1 ½ cups pecans, roughly chopped
Cookie Dough
- 1 ½ sticks unsalted butter (for browning)
- 2 ½ cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons kosher salt
- 2 teaspoons cornstarch
- 1 cup light brown sugar
- ½ cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Make the Brown Butter Pecans: In a skillet or small saucepan over medium-low heat, melt 2 tablespoons of unsalted butter. Add the chopped pecans and ¼ teaspoon ground cinnamon. Cook, stirring occasionally, for 3-4 minutes until the nuts develop a toasty aroma. Remove from heat and transfer pecans to a bowl to cool.
- Browning the Butter: Using the same saucepan, melt 1 ½ sticks of unsalted butter over medium-low heat. Once melted, increase heat to medium and let the butter foam. Stir continuously until the butter turns golden brown and emits a nutty fragrance, about 2-3 minutes. Pour the browned butter into a medium bowl and allow it to cool completely.
- Prepare Dry Ingredients: While the butter cools, whisk together the flour, kosher salt, baking soda, cornstarch, nutmeg, and cinnamon in a large bowl until well combined.
- Mix Sugars and Wet Ingredients: Add light brown sugar and white sugar to the cooled browned butter and whisk until smooth. Incorporate the eggs and vanilla extract, mixing well to combine.
- Combine Dough: Fold the dry ingredients into the wet mixture until no dry spots remain, being careful not to overmix. Gently fold the cooled browned butter pecans into the dough. Optionally, fold in toffee or fudge bits if desired.
- Chill the Dough: Refrigerate the dough for at least 30 minutes or up to 2 days. If chilled beyond 30 minutes, allow the dough to come to room temperature before scooping to ensure easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop and Bake: Scoop 2 tablespoons of dough and roll into balls. Optionally, roll the balls in white sugar for a sparkling finish. Place the dough balls on the baking sheets, spacing them about 2 inches apart. Bake for 12-13 minutes until edges are set and lightly golden.
Notes
- Ensure butter is fully browned and cooled before mixing to achieve the rich nutty flavor without cooking the eggs.
- Chilling the dough improves flavor and texture; let it come to room temperature if chilled longer than 30 minutes for easy scooping.
- Optional add-ins like toffee or fudge bits can enhance the cookie’s richness and texture.
- Use parchment paper to prevent sticking and ensure even baking.
- For a sparkly appearance, roll dough balls in white sugar before baking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
