Whoo hoo! We have officially crossed the half way mark with ten days left to spare. That means there will be five posts in the next ten days. Are you ready for it? Have you started your holiday baking? I’ll be doing all my holiday baking up north since I’ll be working over the holidays, but I’ll be flying everything home next week. Just because I’m not home for Christmas doesn’t mean I can’t deliver my annual holiday sweets!
Day 7 of my 12 days of cookies: Here’s another simple recipe that’s been fancied up a bit. The extra 5 minutes that you take to brown the butter really alters the taste of a normal chocolate chip cookie. The dough really held its shape during baking and didn’t flatten out much, so use a cookie scooper to make your cookies uniform. The taste was great, but the texture itself was a bit harder than I’d like my cookies to be. Recipe from In the Little Red House.
Ingredients
- 2 sticks of butter (1 cup)
- 1/2 cup white sugar
- 1 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 c all purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 lb chocolate chips/chunks
- 1 cup chopped pecans
Directions
- Preheat the oven to 350 degrees.
- Brown the butter by heating in a pan over medium heat and stir continuously. The butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color. Turn the heat all the way down. Pour into a bowl and and refrigerate until solid again.
- Cream the brown butter after it has solidified and the sugars. Mix in the eggs and vanilla.
- Stir in the dry ingredients: flour, soda and salt into the wet mixture. Fold in the chocolate and pecans.
- Scoop dough into tablespoon sized balls and bake for 11-13 minutes.
I love nuts and chocolate together in cookies!
pecans are so yummy in cookies!