Brown butter chocolate pecan cookies
These brown butter chocolate pecan cookies are easily one of the best cookie recipes I have ever made
Yield: 10 cookies
Calories: 431kcal
Equipment
- oven
- large bowl
- whisk
- Rubber spatula
- sifter
Materials
- 170 g unsalted european butter
- 150 g light brown sugar
- 200 g all-purpose flour
- 1 egg large, at room temperature
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder
- 1 tsp kosher salt
- 150 g 70% dark chocolate chunks
- 150 g toasted pecans
To finish:
- sea salt like Maldon
- 10 pecan halves
- 70% dark chocolate chunks
Instructions
How to make brown butter:
- Making brown butter is quick and easy. The trick is to be careful during the process to avoid burning it.
- Put the sliced butter (it will melt more evenly) in a small saucepan and let it melt at low heat.
- The butter slowly changes into a brown color and starts to smell like roasted hazelnut.
- Remove the saucepan from the heat and let it cool completely.
How to toast the pecans:
- Toasting pecan makes them crunchy and increases nuttiness and flavor, and there are two ways to do it:
Oven method:
- Place the pecans on a baking sheet lined with parchment paper, and bake them at 350°F for 8/10 minutes, occasionally stirring, so they brown uniformly.
Stovetop method:
- Place the pecans in a skillet or cast iron pan over medium heat for 3/5 minutes until lightly browned.
Making the brown butter chocolate pecan cookies dough:
- First, we mix the wet ingredients, place the cooled brown butter into a large bowl, add the eggs and vanilla extract and mix thoroughly using a whisk.
- Next, we add the dry ingredients, sift the flour into the butter mixture, and add baking soda, baking powder, espresso powder, and kosher salt.
- Fold the flour into the butter using a rubber spatula until no streaks of flour remains.
- Then, we add the toasted and chopped pecans and the chopped dark chocolate to the bowl and mix until the dough comes together.
- Using a kitchen scale, scoop dough into ten balls using a cookie scoop (each weighing around 85gr) and place them into a large baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.
Baking the brown butter chocolate pecan cookies:
- Preheat the oven to 375°F and bake the cookies for 8-10 minutes.
- At this point, the cookie should already be set slightly; remove the cookie sheet from the oven and add more chocolate chunks and pecan halves.
- Bake for another 8 minutes until they have a gooey center, crispy edges, and golden brown. Depending on your oven, it may take longer.
- Remove it from the oven and sprinkle it with sea salt like Maldon.
- If your cookie is not perfectly round, the best way to fix it is to place a cookie cutter (or a glass) over the still-warm cookies and make circular movements.
- Once cool, move the cookies into a wire rack.
Video
Nutrition
Serving: 85g | Calories: 431kcal | Carbohydrates: 37g | Protein: 4g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 499mg | Potassium: 95mg | Fiber: 5g | Sugar: 21g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg