“These are the best cookies I have ever had in my life!”
“These are the best cookies you have ever made!”
“These are perfect. Just perfect.”
“Wow! There is so much depth of flavor!”
I love a good cookie. I always have. When I was a little girl I dreamed of having a bakery filled with warm, delicious, chewy, gooey cookies for everyone to enjoy.
These Browned Butter Chocolate Chunk Cookies with Pecans are my favorite cookies of all! The browned butter gives a toffee-like, nutty flavor. They are crispy and chewy and full of melt-in your-mouth pools of chocolate and yummy, toasty pecans. These cookies are everything a cookie should be.
I have been testing them out on my friends. You can see from the praise above, my friends have really been enjoying them. I hope you enjoy them as much as we all have! Now, go make some cookies!
Browned Butter Chocolate Chunk Cookies with Pecans
Dry Ingredients:
- 2 cups (240 grams) almond flour
- 5 Tbsp (40 grams) tapioca flour
- 1 tsp baking soda
- 1 tsp sea salt
Wet Ingredients:
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 3/4 cup (170 grams) butter, browned (It will be about 136-139 grams once browned) *see note for dairy-free alternative
- 1/4 cup (56 grams) Miyoko’s Plainly Classic Vegan Cream Cheese
- 2 egg yolks
- 1 Tbsp vanilla extract
- For extra depth of flavor, add the seeds from one vanilla bean (optional, but soooooo good)
Mix-ins:
- 1/2 cup (60 grams) dark chocolate, chopped
- 1/2 cup (100 grams) chocolate chips
- 1/2 cup (60 grams) pecans, chopped
Directions:
Weighing your ingredients ensures that your cookies turn out perfectly every time. I always weigh the ingredients when I make these cookies. If you are a coffee snob and use a scale to make your coffee, you have the scale you need to weigh out the ingredients for these cookies. I included measurements in cups for those without a scale. But, like I said before, if you can weigh out the ingredients weigh them out.
- Preheat the oven to 350F.
- Brown the butter in a 4-quart saucepan. (Brown the butter by melting it on medium-low heat until the butter is completely melted and has turned a light, nutty, brown color. The butter may spurt and foam during the process; this is why I like to use a 4-quart saucepan with high sides.)
- Pour the browned butter into a mason jar and allow it to cool a bit. (Make sure to scrape all those brown bits into the jar as well. Those brown bits have all the flavor. You can keep the foam and pour it all into the cookie mixture, or, you can skim it off to help remove the casein and proteins.)
- Add your dry ingredients to a medium bowl. Using a spoon, or, spatula mix them together. Set aside.
- In a large bowl, add all of the wet ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the mix-ins: pecans, chocolate chips, and chopped chocolate.
- Using a small cookie scoop, scoop cookie dough balls and place them 2-3 inches apart on a parchment-lined baking sheet. ( I like to use a Volrath size 30, 1 ounce cookie scooper that I got on Amazon.)
- Bake at 350F for 9 minutes. Take the cookies out of the oven after 9 minutes and press the centers down a bit with the back of a spatula. Then bang the cookie sheet on the stove a couple times. Place the cookies back in the oven for 2-3 minutes.
- Remove the cookies from the oven, then bang the cookie sheet on the stove a couple more times (this helps them deflate and get crackly tops).
- Let cool on the cookie sheet for 10 minutes. Enjoy!
If you only want to bake a few cookies at a time, scoop out all the cookies onto a small parchment-lined baking sheet. Wrap them in plastic wrap and refrigerate overnight. The cookies will firm up. Move the cookie scoops to a storage container and keep them in the fridge until ready to use. You can bake them straight out of the fridge. They will not spread quite as much after being refrigerated.
*To make these cookies completely dairy-free, use 139 grams of melted vegan butter. Miyoko’s European Style Cultured Vegan Butter is my favorite dairy-free butter. The vegan butter won’t brown so, they won’t have quite the same depth of flavor. But, they will still be incredibly delicious.
