Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chopped pecans
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, melt the butter over medium heat until it turns brown and smells nutty. Remove from heat and let cool for 5 minutes.
3. In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Fold in the chopped pecans.
8. Line baking sheets with parchment paper.
9. Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 12-15 minutes, or until the edges are golden brown.
11. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Per cookie:
Calories: 180
Fat: 10g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 100mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Walnuts or almonds can be used instead of pecans.
Variations:
- Add 1 cup of chocolate chips to the dough for a chocolatey twist.
- Replace half of the flour with whole wheat flour for a healthier version.
- Drizzle melted chocolate over the cooled cookies for an extra decadent touch.
Tips and tricks:
- Be careful not to burn the butter when browning it. It should turn a golden brown color and smell nutty.
- Letting the dough rest in the refrigerator for 30 minutes before baking can help prevent the cookies from spreading too much.
- Don't overmix the dough or the cookies will be tough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle chopped pecans over the cookies for an extra crunch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a delicious dessert.
Troubleshooting advice:
- If the cookies are spreading too much, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter or a splash of milk to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Pecans are native to North America and have been a popular ingredient in Southern cuisine for centuries. Brown butter, also known as beurre noisette, is a French technique that involves cooking butter until it turns brown and develops a nutty flavor.
Flavor profiles:
These cookies have a rich, nutty flavor from the browned butter and chopped pecans.
Serving suggestions:
Serve these cookies as a sweet treat at a holiday party or as an afternoon snack with a cup of tea.
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Taste: Sweet, Nutty, Buttery, Rich, Caramelized