Brown Butter Pecan Cookies

Brown Butter Pecan Cookies

Prep Time: 2 hours

Cook Time: 10 minutes

Yield: 1 1/2 dozen

Ingredients

  • 1 1/2 cups pecan halves, finely chopped
  • 1 1/2 tablespoons unsalted butter
  • 2 1/4 cups all-purpose flour
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 16 pecan halves, for decoration, optional

Instructions

  1. Melt 1 1/2 tablespoons butter in a skillet over medium heat. Stir in chopped pecans and cook until lightly toasted, for 4 to 5 minutes. Remove from heat and set aside.
  2. In a large bowl whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside.
  3. Melt 2 sticks (8 ounces) butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown.
  4. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add sugars and whisk well to combine. Stir in vanilla. Beat in eggs, one at a time, until combined.
  5. Fold in the flour, stirring until just combined.
  6. Fold in the toasted buttered pecans.
  7. Wrap dough in plastic wrap and refrigerate for at least 4 hours, and up to 2 days.
  8. Preheat oven to 375F.
  9. Line baking sheets with parchment paper.
  10. Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Sprinkle warm cookies with a little granulated sugar, if desired.
  11. Firmly press a pecan half on top of each ball of cookie dough, bake in preheated oven for 9 minutes, or until edges are set and the center is still a little soft.
  12. Allow cookies to cool on the pan for 15 minutes, then transfer to a cooling rack.
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