Chris Valdes

I made double chocolate brown butter pecan cookies…
Be honest are you here for the cookie, or for the cookie with a glass of milk? 😏🍪🥛

Makes 16 cookies

Ingredients
1 cup (2 sticks) unsalted butter
1 ¼ cups brown sugar
½ cup granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup semisweet chocolate chips
½ cup dark chocolate chunks (optional but fire)
1 cup pecans, roughly chopped
Flaky Maldon salt, for topping

Instructions

1. Brown the Butte: Add the butter to a saucepan over medium heat. Let it melt and bubble until it turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let it cool 15 minutes so it doesn’t scramble the eggs.

2. Mix the Doug: In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt. In a separate bowl, mix the cooled brown butter with the brown sugar and granulated sugar. Add the eggs and vanilla and mix until smooth. Add the dry ingredients and fold until combined. Fold in the chocolate chips, chocolate chunks, and pecans.

3. Chill: Refrigerate dough 30–45 minutes so the cookies stay thick and fudgy.

4. Bake: Preheat oven to 350°F. Scoop 2–3 tbsp portions onto a lined sheet. Bake 10–12 minutes until the edges are set but the center still looks soft. Immediately sprinkle with Maldon salt. Let them cool on the sheet for 10 minutes before moving.