I felt like experimenting today, and luckily it turned out great!
These are an alteration of my basic chocolate chip cookie recipe. The pecans are toasted until fragrant and then chopped up and added to the dough. The browned butter also adds a great depth of flavor that nicely compliments the toasted pecans. I browned one stick of unsalted butter and one stick of salted butter because that’s what I had on hand. Feel free to use whatever butter you prefer.
Since I didn’t need to have a box of two dozen freshly baked cookies on hand (because I would eat them all at once), I only made one batch and froze the remaining dough. To do this, just portion out your dough like you would before baking (excluding the salt topping), but instead of slipping the cookie sheet into the oven, put it in your freezer. Once fully frozen, you can put the dough into resealable bags or containers. Whenever you feel like freshly baked cookies, just take out a few of the frozen dough balls and bake them as normal. Be sure sure to increase the baking time to account for the frozen state of the dough.
Miss Anthropology’s Chewy Chocolate Chip Cookies
with Toasted Pecans and Brown Butter
Makes about 24 1.5oz cookies
- 2 sticks of butter, browned
- 2.25 cups bread flour
- 1 teaspoon kosher salt, plus more for topping
- 1 teaspoon baking soda
- 0.25 cup sugar
- 1.25 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk (fat free works just as well as whole)
- 1.5 teaspoons vanilla extract
- 2-2.5 cups semisweet chocolate chips or chopped bars
- 0.5 cup of pecan halves, toasted
1. Heat oven to 375 degrees Fahrenheit.
2. Melt the butter in a saucepan over low-medium heat until browned. Pour into a bowl and let cool slightly.
3. Toast the pecans in a frying pan over low-medium heat until fragrant. Once toasted, chop and set aside.
4. Sift together the flour, salt, and baking soda and set aside.
5. Pour the melted butter in your mixing bowl.
6. Add the sugar and brown sugar and cream the butter and sugars on medium
speed, about 5 minutes.
7. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
8. Slowly incorporate the flour mixture until well combined. Dough will become stiff at this point.
9. Carefully stir in the chocolate and toasted pecans either by hand or on the lowest setting of your mixer.
10. Chill the dough for at least an hour, then scoop 1.5oz portions (about the size of a golf ball) onto parchment-lined baking sheets. I usually fit 6 cookies/sheet.
11. Sprinkle a pinch of sea salt or kosher salt onto the tops of the portioned out dough.
12. Bake for 5 minutes and rotate the baking sheet for even browning.
13. After rotating, continue baking for an additional 5-10 minutes or until golden brown (I like to keep an eye on them during the last few minutes because every oven is different).
14. Transfer cookies to a cooling rack and allow to rest about 5 minutes before eating (watch out for the hot, melted chocolate!) Be sure to have lots of milk on hand.
*Note: I have made these without a mixer (read: elbow grease) and they turned out fine. Whatever you end up using, just be sure to mix until everything is incorporated, but stop after that. Over mixing will result in “hockey puck” cookies.