Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam and then develop little brown bits at the bottom. Once it smells nutty and turns golden-amber, remove it from the heat immediately and pour it into a heat-proof bowl to cool for 15 minutes.
- While the butter cools, place the chopped pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they are fragrant and slightly darkened. Remove from the heat and set aside to cool.
- In a large mixing bowl, combine the cooled browned butter with the brown sugar and white sugar. Whisk or beat with a mixer until well combined. Add the egg and vanilla extract, beating until the mixture is smooth and slightly pale.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix the dough.
- Gently fold in the toasted pecans and chocolate chips using a spatula. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This prevents the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden. Let them cool on the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 62 minutes (includes 30 minutes chilling time)