⏱ 60 min 🔥 187 kcal 🍪 35 servings
Recipe was inspired by Babish, June, and NYT Cooking.
Pictorial Instructions
1 Brown the butter: In a small saucepan, melt the butter on medium heat, continue to heat the butter until it turns light brown, about 10 minutes. Cool the brown butter in the fridge until re-solidified.
2 Cream the cold brown butter and sugar for about 3 minutes using a stand mixer. Add the eggs one at a time and keeping mixing until well combined, then add vanilla extract and mix well. In a separate bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon. Add the mixed dry ingredients into the stand mixer 1/3 at a time, stir until just combined. Stir in the chocolate chips and pecans.
3 Scoop about 2 tablespoons of the dough for each cookie onto a lined baking sheet. Let them cool in the fridge for at least 2 hours. Preheat the oven at 350 F (175 C). Bake for about 15-18 minutes or until the cookies are slightly golden on the edges.
4 Let the cookies cool for a few minutes, serve the cookies warm.
Tips
1 Browning the butter adds more flavor and aroma to the cookies, highly recommend this step.
2 Using a mix of 100%, 75%, and white chocolate chips adds more layers of flavor to the cookies.
3 Feel free to try other nuts such as walnuts and almonds.
4 Keep the rest of the cookie dough in a ziplock bag in the freezer and bake them later!
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