Wow…its been so hot lately, that I was forbidden to bake in this heat wave for fear of suffocating from rising mercury. Bonus, since family was out of town, I can see the little horns and tail surfacing in me again 🙂 Craving cookies lately, especially after tasting the Valhrona cookie from Bel Cafe, I decided to make some to satisfy my cravings. Like a caped crusader, Pecan and Chocolate chips to the rescue, as I found some sitting in my freezer and chocolate treasure box. Loving the scent of browned butter, as it imparts a nutty caramelized flavour to the baked product, I decided to make some browned butter cookies.
First things first, I browned some butter and toasted some pecans at the same time. Next I creamed the remainder of the butter with the sugar,eggs and added the vanilla. Instead of buying vanilla extract, I found an easy way to make homemade vanilla extract. The results were far more superior than store bought ones. Keep the used beans and place them in alcohol, Vodka for me. The extract will turn from a light amber to a beautiful dark brown amber. When you smell the wonderful sweet aroma of the vanilla, the extract is ready for use. Back to cookie making, once the mixture is light and creamy, add the flour and baking soda, toasted pecans, chocolate chips and mix. When the cookie was fully mixed, it was wrapped in parchment paper and placed in the fridge for 30 minutes. I then scooped out the cookie onto baking sheets and baked them till golden brown at 350F for about 15-20 minutes.
Brown Butter Chocolate Chip Pecan Cookies (found here as well)
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1/2 cup coarsely chopped pecans
1 cup bittersweet chocolate chips
coarse sea salt for sprinkling
Enjoy, these crispy, soft cookies!!!