Toasted pecans fill these thick, chewy brown butter pecan cookies. Browned butter adds a rich flavour that complements pecans.
Ingredient
– Butter– White Sugar – Light Brown Sugar – Egg – Vanilla – Flour – Baking Soda – Salt – Pecan
Direction
1
Heat butter in a small saucepan on medium.
Once melted, butter will bubble and make a 'crackling' sound as water escapes. Just stir occasionally and continue.
2
After the crackling subsides, the butter will brown quickly, so watch the colour. The colour will darken quickly. Remove the pan from heat when the butter is brown and smells nutty.
3
Make cookies We must toast pecans! Heat pecans in a dry, oil-free pan. Toast pecans gently on medium heat for 5-7 minutes until they smell nutty. Pecans should be stirred occasionally to avoid burning and toasting.
4
On the cookie sheet, scoop even-sized cookie dough balls. Use a medium cookie scoop or roll large tablespoons of dough into balls with your hands. I recommend not fitting more than 6 cookies on a sheet pan to allow them to spread.
5
Flatten cookies with a measuring cup or other flat tool. Start by lightly pressing and thinning (picture). Add brown sugar and sea salt to cookies. Apply one or two reserved pecan pieces to the cookie top.
6
Bake the cookies for 10-12 minutes until the edges are golden brown. I like this bake time because it gives cookies crispy edges and soft centres. If you prefer crunchy cookies over chewy ones, bake them for an extra minute.
7
After baking, let the cookies cool on the sheet for 5 minutes. Transfer the cookies to a wire rack to finish cooling. You can immediately pan your second batch if you were making multiple batches.