Brown Butter Chocolate Pecan Cookies
Brown Butter Chocolate Pecan Cookies
These cookies are chocolatey, nutty, and chewy in the centre with a crisp edge. The brown butter gives them a subtle caramel flavour and they are entirely delicious! It took three batches and at least six variations of baking time to work out this recipe. It’s important to note that every oven is different and that baking times may vary. For me, the sweet spot was 16 minutes mark. I recommend baking two cookies first and checking one after 14 mins and one after 16 mins to determine what works best for you. To achieve that perfect chewy texture and slightly crackled top the chill time is key. I tend to make the dough the evening before I intend to bake and chill it overnight but if you are short of time make sure you chill the dough for at least 4 hours.
I use dark brown Muscovado sugar here as it really makes the brown butter sing but if you cant get hold of it regular dark brown cane sugar will suffice. Make sure you go for good quality chocolate too as it makes all the difference. I use Islands Chocolate buttons and bars. They have a super bean to bar ethos working with a small supply chain in the Caribbean and their chocolate is super!
Ingredients
| Makes 25 cookies |
250g unsalted butter
120g granulated sugar
250g dark brown Muscovado sugar
375g all-purpose flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp fine sea salt
3 large eggs, at room temperature
1 tsp vanilla
200 70% chocolate chips, buttons or chopped chocolate (I use these)
100g pecans, roughly chopped
150g of bar form chocolate (I use this)
Method
Melt the butter in a small saucepan over a medium heat, swirling the pan to ensure the butter melts evenly. The butter will begin to foam and then begin to spit slightly. Continue to swirl the pan until the butter turns an amber colour and dark flecks form on the bottom of the pan. It should smell almost caramelised and nutty. Remove from heat and pour into a large mixing bowl.
Stir in the sugars and set aside to cool completely.
In a medium bowl whisk together the flour, baking powder, bicarbonate of soda, and salt.
When your butter-sugar mix has cooled completely add the eggs and vanilla and stir to combine.
Add the flour mixture and fold until just combined. Then fold in the chocolate buttons or chips and the roughly chopped pecans.
Cover the dough and refrigerate for at least 4 hours or ideally overnight.
To bake preheat your oven to 180 degrees fan setting. Line 2-3 trays with baking parchment.
Take a heaped tablespoon of dough and roll into a ball. It should be roughly the size of a gold ball. I tend to roll all of the dough and place the balls on one of the lined baking sheets and return to the fridge.
Place the rolled cookie balls onto the remaining sheets, ensuring there are at least 3 inches between them. I tend to bake no more than 4 cookies per tray.
Very roughly chop the bar chocolate into roughly 1-2cm jagged pieces. Lightly press 1 or 2 shards onto each cookie.
Bake for 14-16 minutes. Every oven is different. For me the sweet spot was 16 minutes. I recommend baking one or two cookies first and checking after 14 and 16 to determine what works best for you.
The cookies should be ever so slightly crisp at the edges with a soft in the centre when first removed from the oven. Allow to cool on the tray for 3 mins before transferring to a wire rack to cool completely. Once cooled they should have a slight bend with a crisp shell and chewy centre.
If you are looking for more biscuit recipes try these Chocolate Coated Hobnobs or these Cranberry and Pistachio Florentines.
