Getting ready for Thanksgiving so yesterday we decided to make some chocolate chip cookies. There was a little bakery in Cayukos California that specialized in brown butter cookies.
So Laura did some research on Google and found a Reddit post about making brown butter chocolate chip cookies. We took a recipe from Serious Eats and modified it for the addition of browned butter and toasted pecans. Turned out great. Here is the recipe:
10 ounces unsalted butter, 2 1/2 sticks
1 cup pecans, coarsely chopped
2 1/2 cups all-purpose flour
1 cup white sugar
1 cup light brown sugar, gently packed
1 tablespoon vanilla extract
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated nutmeg
2 large eggs, beaten
1. Over medium heat, in a sauce pan, melt butter and stir occasionally until butter browns. Set aside to cool.
2. Over medium heat in a non-stick frying pan, toast pecans until lightly browned and fragrant.
3. Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In a medium bowl add chocolate chips. Sift flour on top and toss together. Combine browned butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add eggs and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.
4. Portion the Dough: Divide in 2-tablespoon portions (about 1 1/2 ounces) and round each one into a smooth ball.
5. To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.
6. Leftover cookies may be frozen. Place on sheet pan in freezer over night then put into ziploc freezer bags.