Cinnamon Pecan Chocolate Chip Cookies
Cinnamon Pecan Chocolate Chip Cookies loaded with pecans, cinnamon, brown butter, and brown sugar! The cookies are soft and chewy with crisp edges. Using brown butter adds a strong gourmet flavour!
Ingredients
- 3/4 cups butter browned
- 3/4 cups brown sugar
- 1 tbsp vanilla
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cups pecans chopped
- 2/3 cups dark chocolate chips
- flakey sea salt optional
Instructions
- Start with making the brown butter. Heat butter in a saucepan on medium heat, first it will melt then it will foam. Continue stirring for the next 5-8 minutes. You'll know it's ready when the bits on the bottom of the pan become golden brown and a nutty aroma has filled the room. Transfer into a glass cup and allow to cool to room temperature.3/4 cups butter
- In a large bowl, whisk together cooled brown butter and brown sugar for 2 minutes. Add in egg and vanilla and continue whisking until smooth.3/4 cups brown sugar, 1 tbsp vanilla, 1 egg
- Add in flour, baking soda, cinnamon, and salt. Fold in gently using a spatula until just combined.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon
- Add in chopped pecans and dark chocolate chips.3/4 cups pecans, 2/3 cups dark chocolate chips
- Roll the cookies into 9 even balls and press down gently to form an oval shape. Place them into the fridge to chill for minimum 1 hour.
- Preheat the oven to 350°F. Bake the cookies 4-5 at a time for 10 minutes. Allow to sit on the baking tray for an additional 5 minutes, then transfer onto a cooling rack to set.
- Cookies are best eaten fresh! Leave on the counter for 2-3 days. Enjoy!