Brown Butter Toffee Pecan Cookies
Browning the butter gives these cookies a deep, nutty, caramel-like flavor that pairs perfectly with toffee bits and pecans. They bake up chewy in the middle with crisp, golden edges. They are great for holiday cookie trays, bake sales or an afternoon treat with coffee.
Preparation Steps
Melt the butter in a light-colored saucepan over medium heat. Keep cooking, swirling the pan, for 5 to 8 minutes, until it foams, smells nutty and the solids on the bottom turn golden brown. Pour it into a large bowl, scraping in the browned bits.
Let the butter cool for about 15 minutes, until warm but not hot.
Whisk the brown sugar into the butter until smooth, then beat in the egg, egg yolk and vanilla.
In another bowl, whisk the flour, baking soda and salt. Stir them into the butter mixture just until no dry flour remains.
Fold in the toffee bits and pecans. If the dough is very soft, chill it for 30 minutes.
Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop the dough into 1 1/2-tablespoon balls and space them 2 inches (5 cm) apart.
Bake for 10 to 12 minutes, until the edges are golden and the centers look just set. Cool on the sheet for 5 minutes, then move to a wire rack.
Tips & Variations
- Watch the butter closely once it starts to foam; it goes from brown to burnt in under a minute.
- Toast the pecans for 5 minutes in the oven first for even more flavor, or swap them for walnuts.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls and bake from frozen, adding 1 to 2 minutes.
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