Friday, August 28, 2009

Brown butter pecan chocolate chip cookies.

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
2 eggs
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.

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2 comments:

Jennifer said...

HIPSTER COOKIES!

Do you have to drink them with PBR? Do they come with their own feelings of disenchantment?

jwright said...

I work at Bass Pecan Company we are having a pecan recipe contest.
Enter in a chance to win $1000 at our website www.basspecan.com