Dark Chocolate Pecan Cookies
Course:
Dessert
Ingredients
- 226 grams Butter
- 200 grams Brown Sugar
- 100 grams Sugar
- 2 Egg (large; room temp)
- 2 teaspoons Vanilla Extract
- 313 grams Plain Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1⁄2 teaspoons Salt
- 226 grams Dark Chocolate (dark; chopped)
- 130 grams Pecans (chopped)
Steps
Brown the butter:
- Set out a medium heat-proof bowl because you’ll need it at the end of this step.
- Slice the butter into Tablespoon-size pieces and place in a light-colored skillet or large pot. Melt the butter over medium heat (7) and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. Once browned, remove from heat immediately and pour into the bowl, including any solids that have formed on the bottom of the pan. (You want those solids for flavor.)
- Cool brown butter for 5 minutes. Don’t cool longer than that because the butter will begin to thicken and, as a result, the cookie dough will be difficult to mix and its texture will be very crumbly.
Make the dough:
- Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, and salt together.
- Pour the wet ingredients into the dry ingredients, add the chopped chocolate and pecans, then stir together with a large spoon or rubber spatula. Dough will be greasy, thick, and even slightly crumbly.
- Line a large baking sheet with parchment paper.
- Roll or scoop the dough into balls about 1.5 tbsp each, and place on the plate.
- Cover cookie dough and chill in the refrigerator for 2 hours and up to 3 days before baking. If chilling for longer than 2 hours, allow the dough to sit at room temperature for at least 20-30 minutes before rolling and baking in the next step.
Bake:
- Towards the end of chill time, preheat oven to 177°C conventional and prepare baking sheets.
- Place dough balls 3 inches apart on the baking sheets and bake for 15-17 minutes or until the edges appear set. Tip: If cookies aren’t spreading by the 10 minute mark, remove pan from the oven, carefully bang it on the counter to help induce some spreading, and then return it to the oven to finish baking.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Source: https://sallysbakingaddiction.com/dark-chocolate-pecan-cookies/#tasty-recipes-100538