Brown Butter Dark Chocolate and Toasted Pecan Cookies

Do you want a cookie that seems gourmet as all get out?

Do you want a cookie that tastes complex and comforting all at the same time?

Do you want thick cookies, with a soft center and wonderful little bites of crunch?

Do you want cookies with all the nutty, caramelized flavor of browned butter + the rich molasses goodness that is dark brown sugar + ooey gooey bites of dark chocolate + surprising bites of salt that create a yummilicious sweet/salty combo thing + the surprising perfection that is toasted pecans?

DO YA?

...yes. You do.

Trust me.

When I first saw this recipe on Baker Bettie, I was actually surprised by how intriguing I found them. But something about them just...sang to me. I knew I needed to try them. It took me a bit, but last week it finally happened. Now, I'm not sure if you've noticed but, as a general rule, I don't much enjoy nuts in my cookies (or brownies, etc.)-nut butters are always fair games, but usually nuts are just not accepted into my cookie-dom. Maybe you also feel this way, maybe you don't. Either way listen to me when I say: DO NOT OMIT THE PECANS FROM THIS RECIPE! I'm serious...the toasted pecans might be the best part. I actually used just slightly less pecans than the recipe calls for (a very scant amount less, but still)...I regret it. There was nothing more amazing than taking a big bite of cookie that encompassed chocolate, salt, cookie, and pecan. It is a perfect flavor marriage. This cookie without the pecans is just missing part of what makes it so amazing. It's like...Superman without the Kents, Batman without Alfred, Dean without "Baby" (aka The Impala), Damon without his eyebrows...you get the idea. I mean it when I say these cookies are like a whole 'nother level. They are incredibly unique and wonderful and amazing and delicious. They're like cookie masterpieces. You need to be a part of this. You need to make these. I mean it. 

 Brown Butter Dark Chocolate and Toasted Pecan Cookies

Adapted slightly from Baker Bettie's "Dark Chocolate and Toasted Pecan Cookies with Browned Butter"

Ingredients:

• 2 sticks (1 cup) unsalted butter
• 1/4 cup granulated sugar
• 1 1/2 cups dark brown sugar
• 2 eggs, room temperature
• 1 tbsp. vanilla extract
• 2 cups bread flour
• 2 cups oatmeal flour (you can buy this or process oats in a food processor until they become a fine flour)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 1/4 tsp. kosher salt + extra for sprinkling
• 10 oz. dark chocolate chips/chunks (at least 60%)
• 1 1/2 cups pecans, toasted

Preparation:

• To brown the butter: in a small-medium saucepan, melt butter over medium heat. Whisk constantly as the mixture foams, clears, and eventually foams again and turns an amber color with little brown particles. Once you see the brown specs begin to form turn the heat off. This whole process should take about 5 minutes. Allow to cool to room temperature.

• Toast pecans.
• Preheat oven to 375 degrees. Prepare baking sheet(s) with parchment paper/silpat.
• In a large bowl, using an electric mixer (if using a stand mixer, use the paddle attachment), beat room temperature browned butter and the sugars until light and creamy, a few minutes.
• Beat in eggs, 1 at a time, fully combining each egg.
• Add in vanilla.
• In a separate bowl, whisk flours, baking soda, baking powder, and salt.
• On medium speed gradually add the dry ingredients into the wet. Scrape sides of the bowl as needed.
• Using clean hands (because the dough will be very thick) incorporate the chocolate and toasted pecans into the dough.
• With a large scoop. drop rounded mounds of dough onto the baking sheets, leaving ample space in between (about 6 cookies per tray). Sprinkle a little bit of kosher salt on top of each dough mound.
• Bake 6-10 minutes (varies between ovens), the cookies will look under-baked but they'll be perfect!
• Cool for a few minutes on the sheet, then transfer to a cloth or wire rack.
• Devour.

I just...die over these cookies.