Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup dark or semi-sweet chocolate chips
- 1/2 cup toasted pecans, chopped
Instructions
- Brown the butter: melt 1/2 cup unsalted butter in a medium saucepan over medium heat until it turns a deep golden color and develops a nutty aroma. Pour into a heatproof bowl and refrigerate for about 1 hour until solidified.
- Cream browned butter and sugars: transfer solidified browned butter to a mixing bowl. Add 1/2 cup packed brown sugar and 1/4 cup white sugar. Cream together for about 2 minutes. Add 1 large egg and 2 tsp vanilla extract, mixing until fully incorporated.
- Mix dry ingredients: add 1 cup plus 2 tbsp all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Stir on low speed just until combined.
- Fold in chocolate chips and toasted pecans until evenly distributed.
- Shape and bake: portion dough using a large cookie scoop or 1/4 cup measuring cup onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and centers are set.
- Cool and serve: let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack. Enjoy with milk or coffee!
Notes
- Keep cookies in an airtight container at room temperature for up to a week. Add a slice of bread to maintain softness.
- Freeze baked cookies for up to 3 months or freeze dough balls for later baking.
- Warm cookies in the microwave for 10-15 seconds or in a 300°F oven to refresh them.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American