Chocolate and Double Nut Cookies

July 6, 2016

Sabores de Sonora
Chocolate and Double Nut Cookies
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Chocolate and Double Nut Cookies
Print Recipe
  1. Melt butter in a medium saucepan over medium-high heat. Cook, swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 2-5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes.
  2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, egg, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.
  3. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer.
  4. Mix on medium speed to combine. Add flour mixture and mix on low speed until combined. Stir in chocolate and pecans. Refrigerate dough for about 30 minutes (the longer, the better).
  5. When ready to bake, scoop out dough into tablespoon-size balls and flatten dough rounds when placing on cookie tray.
  6. Bake at 350 degrees for 13 minutes, rotating once. Cool on rack before moving.
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