Chewy, nutty, crunchy, these Brown Butter Pecan cookies deserve to be stocked, so you can sneak out a couple every time you need an indulgent snack!
Was it brown butter day sometime last week or the week before? If it was I totally missed it as I do with all the food days. Can never for the life of me keep track. But I did catch up on all the posts that the amazing bloggers I follow posted. I felt rather proud of myself when there were no unread emails in my inbox and my Pinterest boards were slightly fuller. There were all these mouth-watering brown butter recipes like the Brown Butter, Miso, Dark Chocolate Blondies over at The Brick Kitchen, the Brown Butter Dark Chocolate Cookies at Petit Bakes, and Brown Butter Blueberry Crumb Muffins on Itsy Bitsy Kitchen. How awesome is that. And how is a girl not to be inspired to go brown some butter and get baking!!
Now, the thing we all know is that when it comes to beurre noisette (sounds so much fancier in French) it is not a quick fix thing. Unless you want to brown the butter and drink it. You gotta brown it, then cool it to solid state, then proceed with whatever baking experiment you have chosen to undertake. So, no, it is not for that midnight craving, unless you plan to stay up till 3.
However, if you are one of those people who make brown butter in bulk, wrap in nicely, label it and keep in the fridge for future use, you are totally my guru and I need to learn so many things from you in life!
Talking about life and doing things, I managed to get through my Digital Marketing Management Certificate. Woooohoooo!! In fact today is the very last wind-up class. This totally deserves a party because end of the course means no more assignments (shimmy shimmy dance) and free Thursday evenings which means my weekend can start on Thursday night! Atleast till I start working. But we shall worry about that later. For now – pat on the back and a couple of drinks please!
This recipe is super simple and lets the butter shine complimented with the crunchiness of the toasted pecans. I adapted this from my go-to chocolate chip recipe. I decided to serve it to myself with a chocolate dip, but it really is not required. Still, if you love chocolate on everything like I do, you can drizzle some on top or dip into some.
Brown Butter Pecan Cookies
Ingredients – Makes 12 medium delicious cookies
1 + scant 1/3 cup flour
½ tsp. baking soda
½ tsp baking pwd
¼ tsp. salt
½ cup butter
¾ cup brown sugar
1 large egg (room temperature)
1 tsp. vanilla extract
½ cup toasted pecans
Brown the butter in the microwave by heating on high power at 20 second intervals. Stir each interval and continue the process till the butter has browned and you smell awesomeness. Alternately, if you are nervous about this method, you brown it on the stove-top. As it cools, stir it once in a while so that it solidifies evenly or all the good brown bits will settle at the bottom. It should be completely cooled (slightly chilled) and solidified but still a little soft.
Whisk together the flour, baking soda, baking powder, and salt in a small bowl. Set aside.
Whisk the butter, and sugar on high speed till very very pale. Don’t be hasty on this step. Take your time and watch the brown mixture turn a freckled pale.
Add the egg and vanilla extract and whisk on medium till incorporated.
Add the flour mixture and with a wooden spoon stir till it starts coming together. Throw in the toasted pecans and mix till a dough forms. Wrap the bowl with clingwrap and put it in the fridge for an hour.
Preheat oven to 375F. On a parchment lined cookie sheet, drop the cookie dough 2 -3 inches apart. Bake for 8-9 minutes. Remove cookies from oven when they are golden around the edges, but look a little under-baked in the centre.
Let cool completely. Curl up in a cozy place and eat some with your coffee.