Brown Butter Pecan Cookies
These cookies get their flavor from two key steps: browning the butter and toasting the pecans. The final cookie is chewy in the center with crisp edges and a nutty, caramel-like flavor throughout.
Ingredients
- 2 sticks Unsalted Butter
- 2/3 cup Granulated Sugar
- 3/4 cup Light Brown Sugar packed
- 1 Large Egg plus 1 Egg Yolk
- 1 1/2 tsp Vanilla Extract
- 2 cups All-purpose Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 2 cups Pecans whole or halves
Instructions
- Melt butter in light-colored saucepan over medium heat until brown bits form and it smells nutty.
- Pour browned butter into large mixing bowl to cool.
- Toast pecans in dry pan over medium heat 5-7 minutes until fragrant.
- Toss hot pecans with 2 tablespoons browned butter, reserve some whole ones for topping, chop the rest.
- Mix cooled brown butter with both sugars until combined.
- Beat in egg, egg yolk, and vanilla until thick and pale, about 1 minute.
- Sift in flour, baking soda, and salt, mix just until combined.
- Fold in chopped pecans.
- Chill dough 30 minutes.
- Heat oven to 350F.
- Scoop 2-tablespoon dough balls onto parchment-lined baking sheet.
- Press down slightly, top each with reserved whole pecan.
- Bake 11-13 minutes until edges are golden but centers soft.
- Cool on sheet 5 minutes, then transfer to wire rack.
Notes
Use light-colored pan to better see butter browning. Cookies will continue setting as they cool.