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Toasting the pecans makes all the difference, so definitely don't skip that step. I kept sneaking toasted pecans while the butter was browning, I swear just out of the oven they're even more addictive than chocolate chips. I bought my pecans pre-chopped in bulk from my local co-op, then toasted them up as I browned the butter. Whole pecans can be ridiculously expensive and I think here the smaller pieces work just fine, especially when you toast them your self.
Crispy Brown Butter Pecan Cookies
from Gourmet, October 2009
1 1/2 sticks unsalted butter
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1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2 cups pecans (7 ounces), 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 a dark chocolate 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 in a food processor until smooth. Transfer to a bowl and stir in pecans.
Spoon tablespoons of batter onto parchment-lined baking sheets, arranging them at least 1 inch apart. Bake, switching position of sheets halfway through, until browned, 15 to 18 minutes. Transfer cookies to a rack to cool (cookies will crisp as they cool).
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Blend brown butter with sugars, flour, baking soda, salt, and eggs in a food processor until smooth. Transfer to a bowl and stir in pecans.
Spoon tablespoons of batter onto parchment-lined baking sheets, arranging them at least 1 inch apart. Bake, switching position of sheets halfway through, until browned, 15 to 18 minutes. Transfer cookies to a rack to cool (cookies will crisp as they cool).
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These look INCREDIBLE!!!
ReplyDeletethanks! they were sooo tasty!
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