'Gear
RIP 1970~2018
Salted Brown Butter Pecan Chocolate Chip Cookies
Makes about 3 dozen
Adapted from the back of a bag of Baker’s chocolate chunks
1 3/4 cup (218 grams) flour
3/4 teaspoon (4 grams) baking soda
1/4 teaspoon (1 gram) salt
3/4 cup (170 grams) butter, softened
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
1 egg
1 heaping cup (170 grams or 6 ounces) semi-sweet chocolate chips
1 cup (100 grams) pecans, toasted and chopped fine
flaky salt, for sprinkling
Preheat the oven to 375. Line a baking sheet with parchment and set aside.
First – brown the butter. Melt one stick (113 grams or 8 tablespoons) of butter in a small saucepan over medium heat, stirring constantly, until the butter begins to foam. Continue to cook and stir until the foam subsides and bits begin to form on the bottom of the pan. When the butter has deepened in color turn off the heat and set aside.
In a small bowl whisk together the flour, baking soda and salt. In a large bowl cream the two sugars together with the remaining half stick (56 grams or 4 tablespoons) of butter until light and fluffy or about 3 minutes. Add the brown butter, vanilla and egg and beat until well blended. Gradually add the flour mixture, beating well after each addition. Stir in the chocolate chips and pecans. Scoop the dough onto the prepared sheet and sprinkle each cookie with a pinch of salt.
Bake for 8-10 minutes or until the edges are just lightly browned. Let stand on the sheet for a minute before transferring to rack to cool completely.
Makes about 3 dozen
Adapted from the back of a bag of Baker’s chocolate chunks
1 3/4 cup (218 grams) flour
3/4 teaspoon (4 grams) baking soda
1/4 teaspoon (1 gram) salt
3/4 cup (170 grams) butter, softened
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
1 egg
1 heaping cup (170 grams or 6 ounces) semi-sweet chocolate chips
1 cup (100 grams) pecans, toasted and chopped fine
flaky salt, for sprinkling
Preheat the oven to 375. Line a baking sheet with parchment and set aside.
First – brown the butter. Melt one stick (113 grams or 8 tablespoons) of butter in a small saucepan over medium heat, stirring constantly, until the butter begins to foam. Continue to cook and stir until the foam subsides and bits begin to form on the bottom of the pan. When the butter has deepened in color turn off the heat and set aside.
In a small bowl whisk together the flour, baking soda and salt. In a large bowl cream the two sugars together with the remaining half stick (56 grams or 4 tablespoons) of butter until light and fluffy or about 3 minutes. Add the brown butter, vanilla and egg and beat until well blended. Gradually add the flour mixture, beating well after each addition. Stir in the chocolate chips and pecans. Scoop the dough onto the prepared sheet and sprinkle each cookie with a pinch of salt.
Bake for 8-10 minutes or until the edges are just lightly browned. Let stand on the sheet for a minute before transferring to rack to cool completely.
