Brown Butter Pecan Cookies
The nutty flavor the brown butter adds to the cookies is perfetc. I promise you are going to love these!
Servings: 24
Equipment
- pan
- Baking sheets
- Rubber spatula
Ingredients
- 1 cup butter 2 sticks. I like to use salted.
- 1 ¾ cup all-purpose flour
- ⅔ cup whole wheat pastry flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 ½ cup chopped pecans
Instructions
- Start by browning your butter. Add the butter to your pan, I like to use stainless steel. Heat over medium heat. You will want to keep an eye on this as it can go from toasty to burned pretty quick.
- Stir gently and constantly. Once it melts all the way, it will start to foam after a few minutes. Continue to stir. It will change colors and become a deep golden brown. You will also smell a nutty smell from the butter. Mine still has the foam on top.
- As soon as it reaches this point, remove it from the heat quickly and pour it into a bowl. Let it cool for about 10 minutes, then start with the rest.
- While it is cooling, mix your all-purpose flour, wheat flour, salt, cornstarch, and baking soda in a small bowl and set it aside.
- When the butter is ready, add in the sugars and mix well. This will also help to cool the butter. Add the eggs and vanilla and mix well.
- Next, add in the flour mixture and only mix until it is all combined. Last up is the pecan pieces. Mix them to combine as well.
- Cover the top of the dough with saran wrap, I just leave it in the bowl. Move it to the fridge and chill for at least 4 hours. I prefer chilling at least overnight.
- If you have let it chill overnight, you will need to bring it out at room temperature for at least an hour to soften it slightly.
- Preheat the oven to 375 degrees. Scoop your cookies onto a parchment-lined baking sheet. These cookies will spread a bit, so give them a few inches to do this.
- Place in the preheated oven. Bake until the edges are a golden brown, mine took right around 10 minutes, but plan on 10-13 minutes.
- Remove from the oven and allow them to cool a few minutes on the baking sheet.
- Then move them to a cooling rack. These cookies are delicious when they are hot, but also really good when they are cooled! Enjoy with a nice glass of cold milk!
- They will hold well in an airtight container at room temp for at least 3 days.
- Not, sit back and enjoy. You deserve it.