HOW TO MAKE | THE BEST BROWN BUTTA CHOCOLATE CHIP PECAN COOKIES!!

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Brown Butter Chocolate Chip Pecan Cookies

These Brown Butter Chocolate Chip Pecan Cookies are rich, nutty, and perfectly chewy with a crispy edge. The brown butter adds an incredible depth of flavor, while the combination of bread flour (or adjusted all-purpose flour) gives the cookies a soft yet slightly chewy texture. Follow these steps carefully for perfect cookies every time!

Ingredients:
• 2 sticks salted butter (browned)
• ½ cup white sugar
• ½ cup brown sugar (Use ¾ cup for a sweeter cookie)
• 2 tbsp cornstarch
1 teaspoon baking soda
• 2 large eggs
• 2 cups bread flour (OR 2 cups + 2 tbsp all-purpose flour)
• 1 tsp salt
• 1 tbsp vanilla extract (or Nilla extract if you have it)
• 1 cup chocolate chips (semi-sweet or dark)
• ¾ cup chopped pecans

Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Brown the butter:
• In a saucepan over medium heat, melt the 2 sticks of butter, stirring constantly.
• The butter will begin to foam, and you’ll see golden brown specks forming at the bottom.
• Once it smells nutty and turns a deep golden brown (about 3–5 minutes), remove from heat immediately and pour into a heatproof bowl.
• Let it cool for about 10 minutes before using.
3. Mix the sugars:
• In a large mixing bowl, whisk together the brown sugar and white sugar.
• Pour in the cooled brown butter and whisk until well combined.
4. Add the wet ingredients:
• Stir in the 2 eggs one at a time, mixing well after each addition.
• Add the vanilla (or Nilla) extract and mix until smooth.
5. Combine the dry ingredients:
• In a separate bowl, whisk together the bread flour (or all-purpose flour + 2 tbsp extra), salt, and cornstarch.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix!
6. Fold in the chocolate chips & pecans:
• Gently stir in the chocolate chips and chopped pecans, making sure they are evenly distributed throughout the dough.
7. Chill the dough:
• Cover the dough and chill for 20 minutes in the refrigerator.
• For faster results, pop it in the freezer for 10–15 minutes.
• If time allows, you can also chill the dough overnight for enhanced flavor and texture.
8. Bake:
• Place the cookies in the preheated oven at 350°F.
• Check them at 9 minutes—the centers may look slightly underdone.
• If they seem too raw in the center, bake for an additional 2 minutes until the edges are golden but the centers are still soft.
9. Cool before eating!
• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
• Allow to cool completely for about 10 minutes before biting in—this helps them solidify and develop the perfect texture!

Baking Tips:

✔️ Browning the butter: Don’t rush this step! Brown butter gives the cookies their deep, nutty, caramelized flavor.
✔️ Chilling the dough: Helps control spreading and intensifies flavor. Even a short chill makes a difference!
✔️ Use bread flour if possible: It gives the cookies a chewier, slightly denser texture. If using all-purpose flour, add an extra 2 tbsp to compensate for the difference.
✔️ Don’t overbake! The cookies should look slightly underdone in the center—they’ll firm up as they cool.