Brown Butter, Pecan and Chocolate Cookies
Brown Butter, Pecan and Chocolate Cookies - Brown Butter Cookies are regular chocolate chip cookies..but better. These Brown Butter cookies are to die for, they are loaded with chocolate and pecans and are made with a base of rich, nutty, butter scotch flavoured, addictive brown butter.
Ingredients
- 120 g Unsalted Butter chopped
- 120 g Dark Brown Sugar
- 50 g Caster Sugar
- 1 large Egg
- 1 teaspoon Vanilla Paste
- ¼ teaspoon Bicarbonate of Sida
- ¼ teaspoon Baking Powder
- 170 g Plain Flour
- 150 g Chocolate Chopped, I used dark and milk
- 100 g Pecans Chopped
Instructions
- Place the butter in a medium pot/saucepan, and place over medium heat. Cook until the butter has melted. Then continue to cook, making sure to swirl the pan often. The Butter will foam and then turn golden and toasty. It will foam and the milk solids will settle at the booth of the pan. The whole process will take 5 - 7 minutes. Make sure to keep stirring with a whisk, wooden spoon or silicone spatula. Set aside for 10 - 15 minutes.
- Add Sugars and whisk for 1 minute to combine.
- Add Eggs and Vanilla. Whisk for 1 - 2 minutes with an electric mixer or whisk until the mixture has thickened and lightened in colour.
- Add Plain Flour, Baking Powder, Salt and Bicarbonate of Soda and fold in with a rubber spatula until no streaks of flour remain in the dough.
- Stir in half the Chocolate and all the Pecans.
- Create 12 cookie dough balls using an ice cream scoop. Press a piece of chocolate into each cookie dough ball.Then place the cookie dough balls in a lined tin and put the tin in the fridge for at least 30 minutes. I do this overnight.
- Bake 3 - 4 Cookies at a time, in a preheated oven for 14 - 17 minutes at 180 C/GM 4/350 f.
- Remove the pan from the oven and bang the cookie tray on the counter to deflate the cookies. Use a spoon or large cookie cutter to shape the cookies into round cookies if they have spread.
- Sprinkle the cookies with flaky Sea Salt.
- Allow to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
- Repeat baking the remaining cookies.
Notes
Tips
Fridge Time This really helps the flavours to develop and inhibits spread. You can keep the dough in the fridge for up to 3 days.How to freeze cookie dough for later
We freeze cookie dough and baked cookies all the time. Here is how to freeze cookie dough: Chill Cookie Dough balls on a lined tray. Chill in the freezer for 30 minutes. Then transfer to a freezer bag or container. Cookie dough will keep well for up to 3 months.To Bake - Simply bake cookies as directed in the recipe and add 1 extra minute.
How to freeze baked cookies for later
To freeze baked cookies, allow to cool and then transfer them to a ziplock bag or a lined container. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.Nutrition
Calories: 260kcalCarbohydrates: 32gProtein: 2gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 43mgSodium: 11mgPotassium: 78mgFiber: 1gSugar: 22gVitamin A: 308IUCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
