Brown Butter Pecan Chocolate Chip Cookies with Sea Salt

 18 cookies

1/2 cup unsalted butter

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 t vanilla

1 t salt

1/2 t baking soda

1-1/4 cup all-purpose flour

1/2 cup unsalted pecans, chopped

3/4-1 heaping cup dark chocolate , roughly chopped

flaked sea salt for garnishing

Add the butter to a small saucepan and let it melt over medium heat, until it comes to a boil.  Swirl the pan occasionally until brown flecks begin to appear on the surface of the butter, and the liquid begins to turn an amber color.  It should give off a nutty, caramel-like aroma after about 5-8 minutes.  It is better to undercook rather than overcook the butter, since it goes from brown to burnt quickly once it reaches the right color.

Take the butter off the heat and our it into a blow, then let it cool to room temp

Add the brown sugar and granulated sugar to the butter, followed by the egg and vanilla. Once you add the egg, the mixture should thicken Next stir in the salt, baking soda, and flour and stir until wel-incorporated.  Finally fold in the nuts and chocolate chunks

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes or up to 2 days. Chilling the dough makes the flavors more prominent and makes it easier to shape the cookies.  In the meantime, preheat the oven to 350 and line a baking tray with parchment paper.

Roll the dough into 1-1/2 T-sized balls and place about 2" apart on the tray

Bake for 99-10 minutes or until the edges are golden and the center is just set.

If anything, I prefer under-baking the cookies b a minute rather than over-baking them.  This ensures they are chewier and softer, rather than crispier.  Sprinkle the cookies with flaky sea salt. Then let them cool for 5 minutes.  Tasfer to a plate and enjoy

To keep your cookies soft, store them in a slice of bread overnight they will soften up as they absorb the moise

52 weeks, 52 sweets by Vedika Luthra