Last night we had a end of year bash for our softball team (we won a whopping two games and got kicked out of the playoffs). I wanted to bake cookies, but had to bake them at the party. Chocolate chip cookies are always a crowd pleaser, but I wanted to do something a little different. At first I thought of using marcona almonds, but scratched that. Then I thought of using buttermilk, which I've done before and is always delicious- but I didn't want to buy a whole big jug of buttermilk. Then I though molasses and scratched that, too.
Finally I just decided to brown the butter. OMFG. It added such a rich, complex, nutty taste to the cookies. They were AMAZING.
Brown Butter Pecan Chocolate Chip Cookies
3 cups all-purpose flour
1 tsp fine sea salt
1 tsp baking soda
1 cup granulated sugar
1 1/2 cup dark brown sugar
2 sticks salted butter
4 tsp vanilla
1 bag semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Mix flour, salt and baking soda and set aside. In a small saucepan, melt butter and stir over low heat till browned. Add sugar to butter and stir to dissolve. Let mixture cool. When cooled, add butter/sugar to dry ingredients and add eggs and vanilla and mix. Add pecans and chips. Form into balls and bake, about 10 minutes.