Ingredients
Equipment
Method
- In a medium, light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a rich golden-brown and smells nutty, about 5-8 minutes. Watch closely as it can go from browned to burnt quickly. Once browned, immediately pour the butter into a heat-safe bowl, making sure to scrape in all the browned bits from the bottom of the pan. Let it cool slightly.1 cup (2 sticks) unsalted butter
- In a large mixing bowl, combine the slightly cooled brown butter with the packed light brown sugar and granulated sugar. Using an electric mixer on medium speed, cream them together until light and fluffy, about 2-3 minutes. This step is crucial for developing the cookies' texture.1 cup (2 sticks) unsalted butter, 1 ½ cups (300g) light brown sugar, ½ cup (100g) granulated sugar
- Beat in the two large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.2 large eggs, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and no lumps remain.2 ¾ cups (340g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until *just* combined. Be careful not to overmix; overmixing can lead to tougher cookies.2 ¾ cups (340g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the semi-sweet chocolate chips and the lightly toasted chopped pecans with a spatula until evenly distributed throughout the dough. Ensure the pecans are toasted before adding for maximum flavor and crunch.1 ½ cups (250g) semi-sweet chocolate chips, 1 cup (120g) chopped pecans
- For optimal texture and flavor, cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 2 days. Chilling helps the flavors meld and prevents the cookies from spreading too much.
- When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store in an airtight container at room temperature for up to 3-5 days. Chilling dough is recommended for best texture.
