Thick, chewy brown butter cookies packed with toasted pecans.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chill Time30 minutesmins
Total Time55 minutesmins
Servings: 12cookies
Calories: 306kcal
Ingredients
⅔cupButter150g
½cupWhite Sugar100g
½cupLight Brown Sugar100g
1Egg
1teaspoonVanilla
1 ½cupsAll-purpose Flour175g
1teaspoonBaking Soda
½teaspoonSalt
1 ½cupsPecans170g
Instructions
Start by browning the butter, I have a whole blog post about how to brown butter if you'd like more information. Put the butter in a small saucepan and heat over medium heat. Once it has melted it will start making a 'crackling' sound, keep going, stirring occasionally.
⅔ cup Butter
When the crackling subsides a little, the butter will quickly start to turn a toasty brown color. Once the butter is brown and you can smell a lovely nutty aroma, remove the butter from the heat.
Pour the butter into your mixing bowl and set aside to cool while you prepare the pecans.
Put the pecans in a dry frying pan and heat over medium-high heat. Let them toast, stirring occasionally until you can smell a lovely toasted pecan smell (about 5-7 minutes). Remove from the heat.
1 ½ cups Pecans
Reserve a handful of pecans for decorating. Roughly chop the rest of the pecans and set aside.
The butter should have cooled slightly by now, it will still be warm but that's okay. Add both sugars to the browned butter and whisk together until combined.
½ cup White Sugar, ½ cup Light Brown Sugar
Add your egg and vanilla and then whisk vigorously for one minute (high speed if using an electric or stand mixer).
1 Egg, 1 teaspoon Vanilla
Add the flour, baking soda, and salt and mix until combined.
1 ½ cups All-purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
Pour the chopped pecans into the cookie dough. Mix them in by hand until evenly distributed.
Put the cookie dough into the fridge to chill for 30 mins.
Preheat oven to 335°F / 170°C and line a cookie sheet with parchment paper.
Scoop balls of cookie dough onto the cookie sheet and then flatten them slightly with your hand.
Press one or two pecans into the top of each cookie for decoration.
Optional: Sprinkle with a little brown sugar and sea salt.
Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let sit on the baking sheet for a few minutes before transferring to a wire rack - or munch them while they are still warm and gooey!