chocolate chip pecan cookies
– 1 cup unsalted butter – 2 1/4 cups all-purpose flour – 1 tsp baking soda – 3/4 tsp sea salt fine – 1/2 tsp ground cinnamon – 1 cup dark brown sugar packed – 1/2 cup granulated sugar – 2 tsp vanilla extract pure – 2 large eggs room temperature – 3/4 cup bittersweet chocolate chip – 1 cup chopped pecans
– Brown butter in a medium saucepan over medium-low heat. Stir for approx. 7 min or until the butter gets foamy. – Remove from heat once browned bits begin to form on bottom of the pan. – Whisk flour, baking soda, salt and cinnamon in a medium-sized bowl. In a separate bowl, beat browned butter and both sugars until light and creamy, approximately 1 minute.
Add vanilla and eggs, one at a time, beating after each addition. – Reduce mixer speed to low then add dry ingredients. Mix until almost combined and flour is still visible. – Stir in 3/4 cup of chocolate chips and 1 cup of chopped pecans. – Using a 2 Tablespoon-sized cookie scoop, scoop dough and place on parchment lined baking sheets, spacing cookie balls 2 inches apart.
– Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days. – Preheat the oven to 350F. – Remove plastic from cookies and bake 11 minutes or until the edges are set but the centers are still soft. – Remove from oven then press 1/3 cup of chocolate chips and 1/3 cup of chopped nuts onto tops of cookies. – Cool cookies on the baking sheet for 5 min before transferring to a wire rack to cool completely.