Salted Chocolate Butter Pecan Cookies
Elevating your favorite chewy chocolate chip cookies with browned butter, pecans, and an extra dash of salt.
Equipment
- Stand mixer
Ingredients
- ½ cup butter room temp, separated
- ¾ cup brown sugar
- ¼ cup graunulated sugar
- 1 egg room temp
- ⅛ tsp vanilla extract
- 1¼ cup all purpose flour
- 1 Tbsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup semisweet chocolate chips
- ⅓ cup pecans chopped
- salt sea salt, flake salt, or kosher salt
Instructions
- Take ¼ cup (half of the total amount) of butter, and in a small sauce pan, heat over low to medium heat to lightly brown the butter. You want it just starting to turn a light to medium brown, and don't want any dark/black bits which would add bitterness to your cookies. Place the browned butter in a heat/cold proof container and freeze for approximately 10 minutes. You would like it to be cooled, however it doesn't need to be re-solidified. Don't allow it to over harden or else you will need to soften it again.
- In the bowl of your stand mixer with a batter attachment, add the remaining amount of softened butter, cooled browned butter, and sugars. Blend until thoroughly combined.
- Add egg and vanilla to the stand mixer bowl, and mix until thoroughly combined.
- In a separate, medium sized bowl, whisk together flour, baking soda, corn starch, and salt. Add to the bowl of the stand mixer and mix until combined.
- With a spoon, stir in chocolate chips and chopped pecans. Place the dough in the fridge to cool for 30-60 minutes.
- Preheat oven to 325°F and prepare a silicon or parchment paper lined baking sheet.
- Remove dough from the fridge and form into small balls, approximately 2 Tbsp each. Place cookies spaced about 2 inches apart on the baking sheet. Any remaining dough can be baked in subsequent batches, or frozen to be baked another day.
- Lightly press down on each of the cookie dough balls, and bake for 15-18 minutes.
- Once the cookies are baked (edges turning medium brown, and slight cracking over the top of the cookie) remove from the oven and lightly salt with a large grain salt (such as sea salt, kosher salt, or flake sea salt - I typically use kosher salt). A little goes a long way, and more salt can always be added later, so take care not to oversalt your cookies.
- Allow the cookies to cool 5 minutes before transfering to a cooling wrack to cool completely.
Notes
- If you are making this recipe ahead, and/or storing dough for later, it is recommended to chill the dough and form it into balls, as with the recipe above, and then place into the freezer.
- Allow the dough to thaw for approximately 20 minutes before resuming with the standard baking instructions.