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Brown Butter Pecan Cookies

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We are sure you will love these crumbly cookies packed with pieces of toasted pecans. They will disappear very quickly from the serving plate.

Chocolate chip pecan cookies

Our brown butter pecan cookies are easy to whip up, full of rich nutty flavour from brown butter, chestnut and spelt flours and packed with all the good things like toasted pecans.


Chocolate chips pecan cookies

Why you'll love these Brown Butter pecan cookies

The texture of the cookies is something between crumbly and soft thanks to the mix of three flours, with dominant chestnut flour which gives the nuttiness. This flour has its own sweetness which is the reason we use only 1 tablespoon of honey in this recipe and no additional sugar. 

The recipe feature brown butter in this recipe adds an extra level of complexity to the flavour profile. The nuttiness in the brown butter pairs well with toasted pecan nuts.

Cookies are loaded with pieces of toasted pecan nuts making them so delicious and adorable. Crunchy pecan nuts compliment great with the texture of the cookies.

Chocolate chip pecan cookies

how to make brown butter?

These cookies are special thanks to the use of brown butter which adds the most incredible toasted flavour to the cookies. The brown butter is regular butter that has been cooked just long enough to toast the milk solids found in the butter. To make brown butter you will need a few extra minutes and it is totally worth the effort. 

Cut the butter into smaller pieces and place in a heavy-based saucepan. Heat on a low-medium heat on the stove and stirring continuously while melting. At some point the butter will start to foam and become yellow.

Continue to cook until it become nutty with little flecks on the bottom of the saucepan. The brown butter is now ready. Transfer into the heatproof bowl and leave aside to cool slightly.

Brown butter

how to make brown butter pecan cookies

Once you have brown butter ready, it's time to make the dough for our brown butter pecan cookies. Toast pecans in the oven until fragrant, cool them and chop coarsely on cutting board using sharp knife. Now combine flours, baking soda, ground cloves and salt in one bowl.

Beat brown butter and sugars on high speed using electric hand mixer until creamy and light. Add an egg and honey and mix on a low speed for another minute. Stir in dry ingredients and fold chopped pecan nuts.

Using a small cookie scoop make mounds on baking tray, then bake in the oven until slightly brown. The cookies should be still soft on touch when you take them from the oven. Leave them to cool on the baking tray for a few minutes, before transferring to cooling rack.

Chocolate chip pecan cookies

how to store brown butter Pecan cookies

Cookies need to be completely cool before they are stored. If you store them while they're still warm, they will become soggy. Once cooled, store them in a stainless steel cookie container or a glass cookie jar at room temperature for up to 7 days. 

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Chocolate chip pecan cookies

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Brown butter Pecan Cookies
Recipe

MAKES: 18 cookies
COOKS IN: 40 minutes
LEVEL: Moderate

ingredients

  • 100g chestnut flour
  • 40g whole grain spelt flour
  • 40g plain flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 120g butter
  • 20g brown sugar
  • 40g caster sugar
  • 1 medium egg, at room temperature
  • 1 tablespoon honey
  • 1/2 teaspoon ground cloves
  • 100g pecan nuts, toasted and coarsely chopped

method

  1. Preheat the oven to 175°C (347°F). Line the baking tray with baking paper.

  2. For making browned butter, melt the butter over medium heat in a small saucepan, stirring periodically. The butter will start to foam, then turn from a pale yellow to a toasty brown with a nutty aroma. This will take around 3 minutes. Cool the browned butter in the fridge for 20 - 30 minutes. It doesn't need to be cold. 

  3. Combine sifted chestnut flour with spelt and plain flours, baking soda, ground cloves and salt. 

  4. In a medium bowl beat browned butter and sugars on high speed using electric hand mixer until creamy and light. Add egg and honey and mix on a low speed for another 1 minutes.

  5. Stir in the dry ingredients using spatula then fold chopped pecan nuts. Mix everything to get  thick compact dough.

  6. Use tablespoon or a small cookie scoop to form mounds on baking paper, allowing 3 cm between each one.

  7. Bake in the oven for 8 - 10 minutes or until edges are set and top are lightly browned. Cookies should be still soft on touch when stop baking. Leave them on a tray for about 2 - 3 minutes. They will still be soft and fragile and they need to harden before moving to a wire rack or serving plate.


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