Salted Pecan Cookie Recipe
Delicious salted pecan cookie recipe with chocolate chips, a brown butter espresso base and a sprinkle of sea salt
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Servings: 16 cookies
Ingredients
Butter
- 175 g unsalted butter
Cookie dough
- 125 g brown butter
- 75 g granulated sugar
- 100 g light brown soft sugar
- 1 medium egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp espresso powder (I use finely ground instant coffee)
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- pinch of sea salt (optional)
- 200 g chocolate chips/chunks
- 200 g pecans (chopped)
Extras
- chocolate chips/chunks
- pecans
- sea salt
Instructions
Butter
- Add the butter to a medium sized pan
- Heat the butter for a few minutes to melt down until smooth
- Once melted, keep cooking the butter in the pan for a further few minutes, for the milk solids to start to brown. You are looking for a deeper caramel colour
- Make sure to swirl the pan and stir slightly to stop anything from burning
- Once browned, pour the brown butter into a new bowl to cool fully (it will now weigh less)
Cookie Dough
- Once the browned butter has cooled add it to a new bowl
- Add the sugars and mix together
- Add the egg, egg yolk and vanilla and combine
- Add the espresso powder and mix through
- Add the flour, bicarbonate of soda and salt and mix
- Mix through the chopped pecans and chocolate chips/chunks
- Portion using a 5cm scoop onto a tray and chill for 30 minutes
- Preheat the oven to 190ºc/170ºc fan and line 2-3 trays
- Split the cookies between the trays (I do 6 per tray) and bake for 11-13 minutes
- When fresh out of the oven, decorate (if you want) with some extra chocolate and nuts and a sprinkle of sea salt
- Leave to cool for 30 minutes
Notes
- These cookies will last for 4-5+ days once baked, in the fridge or at room temperature
- These cookies will freeze once baked for 3+ months
- These cookies can be stored raw, in the freeze for 3+ months - add 1-3 minutes baking time and bake from frozen
- I use this 5cm scoop in this recipe