Lately I’ve been catching myself asking“why” too often. It’s summer time and I think we’re supposed to be in the “why not?!” phase of the year. Let’s make cookies - why not?! Let’s add pecans and chocolate - why not?! What about some brown butter - why the heck not?! Yeah, I like this phase...
I would just like to say right now that pecans are pronounced “pah-kons” not “pee-kans”- I mean seriously. Just needed to make that clear.
I think we are all aware that chocolate chip cookies are synonymous with smiles and crumb-covered children. That makes me happy. Brown butter makes me even happier.
Brown butter is made by cooking butter slowly until the water boils off and the milk sugars and proteins react with each other, forming brown pigments and producing new elements of both aroma and flavor.
The flavor is richer and nuttier than that of normal melted butter, and it takes cookies to a whole new world of wonderful.
Don't ask why - just eat the cookies.
Brown Butter Pecan and Chocolate Chip Cookies
makes about 2 dozen
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1 egg
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1 stick unsalted butter
- 1 1/2 teaspoons vanilla extract
In a small saucepan melt butter over low heat. When the butter has fully melted increase heat to medium and boil for 10-15 minutes or until butter is a topaz gold. Remove from heat and skim any white residue from the top. Reserve brown butter for later use.
Preheat oven to 375 degrees.
Whisk vanilla extract into brown butter. Sift flour, sugar, salt and baking soda to combine. In the bowl of an electric mixer fitted with paddle attachment combine dry ingredients with brown butter, vanilla extract and the egg. When a dough has formed add chocolate chips and chopped pecans.
Shape the cookie dough into 2 oz balls and bake for 12 minutes or until golden brown.