Amy’s Louisiana Kitchen From Union Parish
Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
BROWNED BUTTER CHOCOLATE CHUNK PECAN COOKIES
- 2 sticks (1 cup) Butter, unsalted
- 1 cup Dark Brown Sugar, packed
- 1/2 cup white Sugar
- 2 large eggs
- 1 tablespoon VANILLA extract
- 2 cups All Purpose Flour plus 2 tablespoons
- 2 teaspoons Instant Espresso
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 8 ounces (226 grams) Semi-Sweet Chocolate, chopped into chunks
Place butter in a sauce pan on medium heat and cook stirring occasionally to brown the butter about 3 to 4 minutes. Pour into a heat proof bowl and let completely cook to softened butter consistency. Cream butter, brown sugar and white sugar together well with a mixer. Add eggs and mix until creamy. In a separate bowl mix flour, espresso, baking soda and salt. Slowly add to the creamed mixture while beating on low. Scrap down the sides and mix until just incorporated. Add the chocolate chunks and pecans and stir until incorporated. Do not overmix or your cookies will be tough. On a cookie sheet lined with parchment paper scoop dough into 2 tablespoon sized balls. I use a scooper so they will be uniform in size.
Bake at 375 degrees F / 190 degrees C for 10 to 12 minutes.
Let cool and enjoy.