Brown Butter Pecan Cookies with Dark Chocolate & Cinnamon Sugar
Super flavourful chocolate chip cookies made with brown butter, roasted pecans and a cinnamon sugar sprinkle! They are perfect for Fall and to bring in the holidays!
Ingredients
Cookie dough:
- ½ cup 113g salted butter
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 tablespoon 15ml milk
- 1 ¼ cups 180g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 6oz/85g dark chocolate chunks or chips
- ½ cup 60 chopped pecans
Cinnamon sugar:
- 2 tablespoon 25g granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
- First brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency (not hard).
- Add both sugars and to the soft browned butter and beat with a hand mixer for 1-2 minutes until a bit fluffy. Beat in egg until incorporated and creamy smooth. Mix in milk and vanilla. Combine flour, baking soda and salt and whisk to blend. Add to butter mixture until mostly incorporated, then add most of the dark chocolate (reserving some for topping) and pecans and fold them in evenly.
- Cover the dough and refrigerate for 2 hours or up to 24 hours.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Make the cinnamon sugar by combining granulated sugar and cinnamon in a small bowl.
- Let dough sit out at room temperature for 20 minutes to soften slightly. Roll heaped tablespoons of dough into balls and place onto prepared baking trays spacing them 2 inches apart. Flatten slightly and press reserved chocolate chunks on top. Sprinkle with a heaped ¼ teaspoon cinnamon sugar per dough ball.
- Bake for 10-12 minutes until golden brown and soft in the center. Transfer cookies to a wire rack to cool.
