Brown Butter and Pecan Chocolate Chip Cookies

I followed but didn’t really follow a Bon Apetit Recipe that claimed it would ruin every other chocolate chip cookie recipe and I think I agree. Click HERE for that recipe. I don’t have an electric mixer so I used a whisk. and I didn’t have toffee pieces or chocolate wafers so I used dark chocolate chunks. surprise, surprise, it was still crazy good.


Here is the, only very slightly altered, recipe:

  • 1 cup (2 sticks) unsalted butter

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 1 cup (packed) brown sugar

  • 1/3 cup granulated sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 cups dark chocolate chunks (or chocolate of choice)

  • 1 cup chopped pecans (or nut of choice)

Melt the butter on a medium heat so you don’t burn it, but slowly brown it, and add to a bowl. Let the butter cool slightly before adding both the brown and white sugar, the eggs and vanilla. Whisk until it lightens in color and fluffs up a little. Mix the dry ingredients into a bowl and fold them in with the wet ingredients. Mix in your nuts, chocolate and/ or candy pieces of choice. I chose dark chocolate chunks and pecans, but almost everything tastes good with brown butter, so go wild! Cover the dough and let it sit at room temp for 25-30 minutes. This allows the flour to hydrate, I’d never done this before but this seems to be the key to that crunchy cookie I love so much.

Spoon out 6 golfball size balls per sheet tray and sprinkle them with kosher or sea salt (this is key!). Bake at 375 for 9-12 minutes or until golden. If they make it overnight, store them in a sealed container. Click Here to see my products page and what sealed containers have recently changed my life.


Sophia AmbrosinoComment