Gourmet Fat Chocolate Chip Cookies

The best chocolate chip cookies made with browned butter.


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Gourmet Fat Chocolate Chip Cookies

Ingredients:
8 ounces (1 cup) unsalted European butter, divided use
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
8 ounces coarsely chopped bittersweet chocolate (65%) with cocao nibs
1 cup coarsely chopped pecans, toasted*

Directions:
Melt 4 ounces of butter in a small saucepan, over medium heat. Stirring frequently, cook the butter for 4 minutes, or until it starts to brown and fizz; remove pan from heat.

In a medium sized mixing bowl, sift together flour, baking soda, and salt. Work the remaining 4 ounces of butter in, using a pastry blender or fingertips, until the mixture resembles pea-sized lumps.
In a large mixing bowl, using an electric mixer on medium speed, beat together melted browned butter, brown sugar, and granulated sugar, for 1 minute, or until well combined, and grainy. Beat in vanilla and eggs, until combined. Reduce mixer speed to low, and gradually beat in flour mixture, until just combined. Stir in chopped chocolate and pecans, using a wooden spoon, until combined.
Cover dough; chill in the refrigerator for 30 minutes.

Preheat oven to 375 degrees F. Coat large cookie sheets with cooking spray, or use your preferred greasing method.

Using a 1/3 cup measure, shape dough into large mounds and place mounds 2 inches apart on cookie sheets . Bake one sheet at a time, at 375 degrees F, for 14-15 minutes, or until light golden brown, and set. Cool 2 minutes on pan, then transfer to wire racks to cool completely.

*To toast pecans, place in a dry skillet over medium heat. Stirring frequently, cook for 4-5 minutes, or until golden brown and fragrant; cool.

Yield: 18 large cookies