Ingredients
- 15 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 large egg, at room temperature
- 1 1/2 tbsp sour cream, at room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1 3/4 cups + 1 tbsp all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup pecans, coarsely chopped
Brown the Butter and Mix the Dough
First, brown the butter. Melt the butter in a large pot over medium heat. It will start to crackle and sizzle – let it do this while you stir it occasionally.
After a few minutes, the sizzling will die down and the butter will begin to foam. Swirl the pan every few seconds until you see the butter turn a golden brown and notice brown bits swirling at the bottom.
Once it’s golden and smells nutty, immediately take it off the heat and pour it into a large bowl. Pop it in the fridge for about 10 minutes to cool down.
After 10 minutes, take the butter out of the fridge and add the dark brown sugar, granulated sugar, and vanilla. Whisk everything together.
Add the egg and whisk well until it’s completely combined. Then, add the sour cream and whisk that in too.
Add the baking soda, baking powder, cornstarch, cinnamon, and kosher salt, and whisk until it’s all incorporated.
Fold in the Dry Ingredients and Chill
Switch to a rubber spatula and fold in the flour until there are just a few streaks left.
Add the chopped pecans and chocolate chips and fold until everything is evenly incorporated and the flour is fully mixed in.
Cover the bowl tightly and chill the dough for at least 3 hours. This is a step you can’t skip; it lets the flavors deepen and keeps the cookies from spreading too much.
Scoop and Bake the Cookies
When the dough is almost done chilling, preheat your oven to 350 F and line a baking sheet with parchment paper.
Scoop the dough using a cookie scoop (about 3 tablespoons worth) and space the cookies 2-3 inches apart on your baking sheet.
Bake for 10-11 minutes. The edges will look set, but the centers will still look a little puffy and underdone. That’s what you want.
Let them cool on the baking sheet for 10 minutes before you move them.
Brown Butter Pecan Chocolate Chip Cookies
Ingredients
- 15 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 large egg at room temperature
- 1 1/2 tbsp sour cream at room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1 3/4 cups + 1 tbsp all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup pecans coarsely chopped
Instructions
- Brown butter in pot over medium heat until golden and nutty, then transfer to bowl and refrigerate 10 minutes.
- Mix cooled brown butter with both sugars and vanilla until combined.
- Whisk in egg, then sour cream.
- Add baking soda, baking powder, cornstarch, cinnamon, and salt, whisking until incorporated.
- Fold in flour until nearly combined, then mix in pecans and chocolate chips.
- Cover and chill dough for 3 hours.
- Preheat oven to 350°F and line baking sheet with parchment.
- Scoop 3-tablespoon portions of dough onto sheet, spacing 2-3 inches apart.
- Bake 10-11 minutes until edges are set but centers remain puffy.
- Cool on baking sheet for 10 minutes before transferring.
Notes
