Brown Butter Pecan Chocolate Chip Cookies: A Hug in Every Bite

👩‍🍳 Instructions

1. 1

   Melt butter in a light-colored saucepan over medium heat. Cook, stirring occasionally, until butter turns a rich amber brown and smells nutty. Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
2. 2

   In a large bowl, combine the slightly cooled brown butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. 3

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. 4

   In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. 6

   Fold in the toasted chopped pecans and chocolate chips with a spatula until evenly distributed.
7. 7

   Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours (longer is better for flavor and texture).
8. 8

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. 9

   Scoop dough into 2-tablespoon sized balls and place them about 2 inches apart on the prepared baking sheets.
10. 10

    B Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
11. 11

    Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.