Dark Chocolate and Toasted Pecan Cookies with Browned Butter
Cookies again? I know. I am out of control. I could tell you that since I did a more traditional chocolate chip cookie recipe in my last post that I wanted to do a more grown up chocolate chip cookie recipe in this post. But that would be a lie. The real story is that I was trying to bribe clients to come to my music therapy group and cookies are always good incentive.
Let me tell you, these cookies take some dedication. They aren’t your ordinary “hey I think I will make some cookies today” cookies. You have to mentally prepare for the amazingness that these turn out to be.
When I first started creating my own cookie recipes I did a lot of reading on different techniques that people use. One of the things that really interested me was browning the butter. My whole life I have really liked things that are charred or on the edge of being burned. If I roast a marshmallow, I set it on fire. If I cook a pizza, I turn on the broiler for the last few minutes to let the cheese and pepperonis char. At a cookout, I seek out the hotdog that is the most char on it. So this idea of cooking butter just to the point of almost being burned really intrigued me. I have never been quite able to express this interest to anyone. Until one day I saw this quote on the blog White on Rice and it explained it perfectly:
I have a bit of an obsession lately. Actually, most of this whole year it is a topic frequently brought up between Diane and me. The culinary practice of charring. Pushing the cooking of something to it’s limit. Go just a little too far, and the dish is ruined. Game over. Hit the restart button and begin from scratch.But when pushed to that limit, it develops an extra level of flavor and texture that only the daring can achieve. We find ourselves drawn to and falling in love with the places and cooks who are willing to take these risks.
If you read my last post you know that I am obsessed with contrasts. The browned butter in these cookies along with the toasted pecans brings a new depth of flavor than your ordinary chocolate chip cookie. The oatmeal flour brings a lot of texture and lets the cookies get slightly crisp on the outside while still being chewy on the inside. And don’t forget the salt. Each sweet bite is put over the top when kosher salt is added to the party. I think it’s safe to say that these aren’t just a cookie but they are an experience.
- 1 cup (2 sticks) unsalted butter
- 1/4 cup granulated sugar
- 1 1/2 cups dark brown sugar
- 2 eggs, room temperature
- 1 TBSP pure vanilla extract
- 2 cups bread flour
- 2 cups oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- 10 oz dark chocolate (at least 60%) cut into chunks or you can use chocolate chips
- 1 1/2 cups pecans, toasted
- In a medium saucepan, melt the butter over medium heat. Once the butter is melted, increase the heat to medium-high and stir constantly until the butter turns a dark amber color. This should take about 4 minutes after the butter is melted. Allow to cool to room temperature.
- Preheat the oven to 375 degrees.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time and beat until incorporated. Add the vanilla.
- In a separate bowl, whisk the bread flour, oatmeal flour, baking soda, baking powder and salt until combined. With the mixer on medium speed, gradually add the dry ingredients until well combined. Scrape down the side of the bowl as needed. Remove the bowl from the mixer and add the chocolate and pecans. The dough will be very thick so use clean hands to mix the chocolate and nuts into the dough.
- Use a large scoop and drop 6 rounded mounds of dough onto a cookie sheet lined with foil or parchment. Bake in a 375 degree oven for 8-10 minutes. The cookies will look under-baked, but they will be perfect.
Amount Per Serving: Calories: 0