Brown Butter Pecan Chocolate Chip Recipe

Stove Top Kisses has amazing recipes to follow along with, but I love her hilarious commentary too. I’ve never had brown butter pecan chocolate chip cookies, but her recipe looks cooked to perfection. I love how moist the cookie is in the middle and how it came out nicely golden. Adding the pecans to this cookie is a nice crunch factor, and I think is a great addition. I would love to use this recipe as a base for all of my cookies too. For some reason, my cookies have not been spreading and I love how thin these cookies turned out when they come out the oven.

Ingredients:

• 2 sticks butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tbs vanilla extract (imitation vanilla is fine)
• 1 teaspoon kosher salt or table salt
• 1 teaspoon baking soda
• 3 teaspoon cornstarch
• 2 cups all-purpose flour plus two tablespoons
• 1 1/2 cups semi-sweet chocolate chips (you can add chocolate chunks if you want, plus more for topping)
• 1 cup chopped pecans or walnuts (plus more for topping)

Directions:

First, start off by browning the butter on medium-high heat in a medium pot. Add the ingredients in a large bowl and mix everything until it’s thoroughly combined.

Next, chill the dough in the refrigerator for one hour so the butter can solidify into the dough. Line your cookie sheet with parchment paper and use an ice cream scooper to scoop out the dough into even sizes. Spread the dough out with your hands. Bake the brown butter pecan chocolate chip cookies for 10 minutes on 350F.

Overall, this could be the perfect holiday cookies and the brown butter adds a caramel dulce flavor. The flavor on this cookie looks amazing and I love it when the center of a cookie is gooey yet crispy.