Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter
  • 1 1/4 cup chopped pecans
  • 1 1/3 cup dark brown sugar ((lightly packed))
  • 1 egg ((large))
  • 1 egg yolk ((large))
  • 2 teaspoons vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt ((I like to go a little generous on this when I measure it out!))
  • 2 tablespoons demerara sugar, (approx. (optional garnish))
  • 48 pecan halves, (approx. (optional garnish))

Instruction

  • Place the butter in a wide, light-colored pan over medium-low heat, and allow it to melt, then boil, then sizzle and turn nutty-brown.
  • Immediately pour the browned butter into a heat-safe dish, and allow it to cool and solidify.*
  • Toast the chopped pecans, either on a baking sheet in a 350 degree F oven, or in a dry skillet over medium heat, until browned and aromatic (about 5 to 10 minutes).
  • Preheat the oven to 350 degrees F and line baking sheets with parchment.
  • Place the solidified brown butter in a large mixing bowl, along with the brown sugar.
  • Beat on medium-high speed until very pale and fluffy (5 to 7 minutes minimum).
  • Add the egg, egg yolk, and vanilla, mixing until combined.
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, toasted chopped pecans, cornstarch, baking soda, and salt, mixing just until combined (be careful not to overmix).
  • Use a 1.5-tablespoon scoop to portion the dough into balls, spacing them about 2-inches apart on the prepared baking sheets.
  • Sprinkle the unbaked cookies with demerara sugar and press a pecan half into each one (optional).
  • Bake for 8 to 10 minutes, or until set around the edges but still very soft towards the middle.
  • Cool on the baking sheets.