Pecan Brown Butter Cookies

November 4, 2010

My intrigue with brown butter has been limited. It seemed perhaps like one of those unnecessary gourmet tricks, requiring time, and yielding little difference; rather, just another over-the-top adjective to add onto the title of a simple recipe. But when the inspiration struck today to bake cookies, it was this recipe that I found on the last page of an old Gourmet magazine. I burned my first batch of butter, and was feeling quite skeptical about the whole situation. But I tried again. And it was well worth it.

These cookies have a ridiculous amount of flavor, from both the toasted pecans and the brown butter. The texture is quite crunchy, and the taste quite nutty – making a welcome snack with a hot cup of tea on this overcast autumn afternoon.

Pecan Brown Butter Cookies

adapted from Gourmet | October 2009

Yield: Makes about 18 cookies
Active Time: 1 hr
Total Time: 1 1/4 hr


6 tablespoons unsalted butter
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large eggs
1 cups pecans, toasted , cooled, and chopped

Preheat oven to 350°F with racks in upper and lower thirds.

Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are light brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.

Blend brown butter with sugars, flour, baking soda, salt, and eggs with mixer until just combined. Transfer to a bowl and stir in pecans.

Spoon tablespoons of batter onto parchment-lined baking sheets, arranging them about 1 inch apart. Bake, switching position of sheets halfway through, until browned, 12 to 15 minutes. Transfer cookies to a rack to cool (cookies will crisp as they cool).


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