Brown Butter Pecan Cookies

Brown Butter Pecan Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt 1 1/2 tablespoons of butter in a skillet over medium heat. Add chopped pecans and cook until lightly toasted for 4 to 5 minutes. Remove from heat and set aside.

Step 2

In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside.

Step 3

Melt 2 sticks (8 ounces) of butter in a skillet over medium heat. Continue cooking and stirring occasionally until golden brown.

Step 4

Remove pan from heat and pour browned butter into a large mixing bowl. Add sugars and whisk well to combine. Stir in vanilla. Beat in eggs, one at a time until combined.

Step 5

Fold in the flour, stirring until just combined.

Step 6

Fold in the toasted pecans.

Step 7

Wrap the dough in plastic wrap and refrigerate for at least 4 hours and up to 2 days.

Step 8

Preheat oven to 375F. Line baking sheets with parchment paper.

Step 9

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.

Step 10

Firmly press a pecan half on top of each ball of cookie dough. Bake in the preheated oven for 9 minutes or until edges are set and the center is still a little soft.

Step 11

Allow cookies to cool on the pan for 15 minutes, then transfer to a cooling rack.