Browned Butter Pecan and Dark Chocolate Chunk Cookies

Thursday, 16 October 2014



BROWNED BUTTER PECAN AND DARK CHOCOLATE CHUNK COOKIES
Yield: 20 cookies         Time: 2 hours (including chilling time)


INGREDIENTS

230g (1 cup) unsalted butter, at room temperature
220g (1 cup) soft light brown sugar
2 teaspoons vanilla extract
1 teaspoon molasses
100g (1/2 cup) golden caster sugar
1 large egg
1 large egg yolk
315g (2 1/4 cups) plain flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon coarse sea salt (and a little extra for sprinkling)
200g (1 cup) dark chocolate, cut into chunks
100g (3/4 cup) pecans, chopped


INSTRUCTIONS


  1. Have a clean bowl or jug waiting to the side.  Place half the butter in a saucepan over a medium heat and melt until all the white bits have disappeared and the liquid is starting to turn brown.  Stand by it as it will burn in seconds.  It'll bubble and crackle, so be careful not to burn yourself or let your clothes be sprayed with melted butter (which almost happened to me!).  Once it's done, remove it from the heat and immediately transfer it to the bowl/jug so that it doesn't continue to cook.  Allow to cool to one side for twenty minutes.
  2. In another bowl, sift the flour and bicarbonate of soda together, and mix in the salt.
  3. In a separate bowl or with a stand mixer, beat the remaining room temperature butter along with the brown sugar until light and fluffy (up to five minutes).
  4. Mix in the vanilla and molasses.
  5. Pour in the cooled browned butter and caster sugar and mix for another couple of minutes.
  6. Add the egg and egg yolk and blend for another minute.
  7. Stir in the flour and bicarbonate of soda mixture.
  8. Fold in the chocolate chips and chopped pecans.
  9. Scoop into balls and refrigerate for  at least an hour.
  10. Heat the oven to 160C fan / 180C / 350F / Gas Mark 4.
  11. Place the dough balls on a baking tray a couple of inches apart and bake for 10-14 minutes until golden brown around the edges.  Sprinkle with a little extra coarse sea salt.  Serve warm if you can!


NOTES

I love under baked cookies so I take mine out at 10 minutes and leave to cool on the tray for at least another 10.  They fall apart a little while you eat them but it's worth it!

Adapted from Joy the Baker.

2 comments:

  1. wow, these look absolutely delicious. I've actually never made cookies (well, there was one failed attempt in university) and I might have to give these a try!

    seeshopeatdo.com

    ReplyDelete
  2. Thank you so much, Whitney! I definitely think you should give cookies another try. There's nothing quite like making them yourself, and your home then smells amazing, too!

    ReplyDelete

 

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