Ingredients
Equipment
Method
- Place the cubed unsalted butter in a light-colored saucepan over medium heat. As the butter melts, it will foam. Continue to cook, swirling the pan occasionally, until the milk solids at the bottom turn a golden-brown and the butter emits a nutty aroma. This usually takes 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and set aside to cool slightly.1 cup unsalted butter
- In a large mixing bowl, combine the granulated sugar and packed light brown sugar. Pour in the slightly cooled browned butter. Whisk vigorously until well combined and no lumps of sugar remain.3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1 cup unsalted butter
- Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) until just combined. Be careful not to overmix.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gently fold in the semi-sweet chocolate chips and the toasted chopped pecans until evenly distributed throughout the dough.1 1/2 cups semi-sweet chocolate chips, 1 cup chopped pecans
- For best results and to prevent excessive spreading, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. You can also roll them into balls for a more uniform shape.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze tightly wrapped cookies for up to 3 months.
