Butter Pecan Cookies

These cookies are flavored with toasted pecans, brown sugar, and delicious brown butter.


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***This dough has to rest in the fridge for at least 24 hours before baking.


Butter Pecan Cookies
Makes 3 dozen cookies
Prep Time: 30 minutes
Cooking Time: 12 minutes


INGREDIENTS
2 3/4 cups all purpose flour
3 large eggs (2 whole and 1 yolk)
2 cups pecans (halves)
1 cup butter (unsalted/2 sticks)
3/4 cup dark brown sugar (packed)
3/4 cup granulated sugar
2 tsp pure vanilla extract
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

DIRECTIONS
1.) To a pot over medium heat, add in your sticks of butter. Occasionally twirl the butter in the pot as it starts to melt. Once completely melted, allow the butter to start to simmer. Begin stirring until the butter turns a golden brown color and you start to see brown bits on the bottom of the of the pot. The butter will also start to smell nutty.
Immediately turn the heat off and pour the browned butter into a heat safe bowl. Set it aside and allow it to cool completely.

2.) To a skillet over medium heat, add in the pecans. Toss them around occasionally until they start to smell toasty and become lightly browned.
Pour them out of the skillet and allow them to cool down slightly before continuing.

3.) Take the nuts and chop them down into small bits. Measure out 1 cup and set it aside.
Finely chop the remaining nuts and place them into an airtight container (or bag) until ready to bake.

4.) Add the flour, baking powder, baking soda, and salt to a large bowl. Whisk together well and set it aside.

5.) Note: If you do not have a stand mixer, you can do everything below in a large bowl and with a handheld mixer.

To the stand mixer fitted with the paddle attachment, add in the sugars. Turn the mixer on medium low speed then begin pouring in the browned butter.
Turn the mixer up to a medium high speed and allow them to beat together for 5 minutes - stopping halfway to scrape down the bowl.

6.) After 5 minutes of beating, turn the mixer off and scrape the bowl again.
Turn it back on to a medium high speed, and begin adding in the eggs one at a time. Allow each one to get fully incorporated before adding in the next one.
Add in the vanilla and allow it to get incorporated.

7.) Turn the mixer off and scrape down the bowl and paddle.
Turn the mixer on to a low speed, and start adding in the flour mixer a little at a time. As soon as you’re done adding in the last bit of flour, add in the cup of pecans.
Allow the mixer to continue beating for another 3 seconds then turn it off.
DO NOT over mix the dough.
If there’s any flour remaining in the bowl that hasn’t had a chance to get incorporated, mix it in with a spatula.

8.) Put the dough into an airtight container and then into the fridge for 24 hours to rest.

9.) When ready to bake, preheat the oven to 350 degrees. Line the baking sheets with parchment paper.

10.) Set the sheet pans, remaining chopped pecans, and the cookie dough right next to each other for easy assembling. The dough should be cold and hard at this stage.
Using a small (1 inch wide) ice cream scooper, scoop some of the dough out. Use your hands to press it into the scoop and level it off.

11.) Take the rounded top of the scooped dough and gently press it into the finely chopped pecans, then place it onto the sheet pan. Continue to do this until you have 12 - making sure to leave space between them.

12.) Place them into the oven to bake for 10-12 minutes. Begin preparing the next dozen while those bake (see notes below).
When done, take them out of the oven and allow them to cool on the baking sheet.
For softer cookies, bake for 9-10 minutes and slide the parchment paper onto a cooling rack right after baking.

NOTES:
It’s important that the butter and sugars to cream together for at least the 5 minutes that are noted above in the steps. It should be a creamy brown color and have a fluffy texture (as shown in the video).
This dough remains fresh in the fridge for 3-5 days. It can also be frozen for up to 2 months.
If freezing: Prepare the dough as seen on step 11. Place the scoops onto a sheet pan and into the freezer to harden. Once hardened place them into an airtight container.
You do not need to thaw the dough before baking. They may need an extra 1-2 minutes of baking time depending on how cold they are when you bake them.