Browned Butter Pecan Chippers
These browned butter pecan chippers are the perfect fix for your sweet tooth. They’re crisp, chewy and packed full two kinds of chocolate and lots of pecans.
There are a lot of people who despise nuts in their cookies- I am not one of them! These pecan chippers are made with semi-sweet chocolate chips, white chocolate chips and handful of chopped pecans. Their sweet, salty, nutty combo is to die for!
Have you ever made a recipe with browned butter? If so, kudos to you. If not, today’s the day!! It’s a super simple way to add a nutty richness to pasta, eggs, cakes, frostings, and of course, cookies. All you need is a heavy-bottom saucepan, a whisk and butter. In this particular recipe, I like to brown one stick of butter and keep the remaining stick at room temperature. The two types of butter give these cookies a nice flavor and thick chewy bite.
Once you’ve got your dough made, you’re going to want to chill it. I personally prefer 1 hour, but even 30 minutes will do. Why chill the dough? In short, it helps the cookies maintain their shape as they bake, it allows the ingredients to rest and “meld” together which creates a deeper, more developed flavor, and it creates a crisp texture. You can read more about dough chilling here.
Once the dough is firm, using a standard size cookie scoop, place the cookies onto a lined baking sheet (1 dozen at a time). If you want the cookies to look extra fancy, you can press a few additional chips/pecans into the tops of each one. I also like to add a teeny tiny bit of kosher sea salt to them too. Totally optional but I love the little kick from the salt. Place in the oven and bake for 10-12 minutes, then remove from the oven and allow them to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these chippers with a big glass of milk. Try to resist eating an entire pan… because they’re kind of addictive. Not like I would know or anything. If you don’t want 3 dozen cookies lying around, you can easily place the balls of scooped dough into a ziplock bag and freeze for up to 3 months. Just let them sit at room temp for 10 minutes or so before tossing them in the oven (P.S. I like to label my bags with the type of cookie, the date they were made, the baking temperature and the amount of time). Next time you’re in the mood for chocolate chip cookies, I’d recommend giving these ones a try. They’re chewy, crunchy, sweet, salty, nutty and chocolaty. What more could you want?!
- 1 c. (2 sticks) unsalted butter
- 1 c. granulated sugar
- 1 c. brown sugar, packed
- 2 tsp. vanilla extract
- 2 eggs
- 2¾ c. + 2 tbsp. all-purpose flour
- 1¼ tsp. baking soda
- 1¼ tsp. salt
- ¾ c. semisweet chocolate chips
- ¾ c. white chocolate chips
- ½ c. chopped pecans, heaping
- Coarse sea salt for sprinkling (optional)
- Place 1 stick of butter in a small saucepan, set over medium heat. Heat butter until it melts, then bubbles and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom, remove immediately.
- In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter, pour the hot browned butter over top. Add the sugars and beat for 2-3 minutes until light and smooth. With mixing speed on low, add the eggs one at a time until incorporated, then the vanilla.
- In a medium size mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips and pecans with a spatula. Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees, line baking sheets with parchment paper or baking mats.
- To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
- Place in the oven and bake for 10-12 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Recipe source: Life Made Simple