¾cupsalted butter(instructions for browning below)
½cupwhite sugar
½cupbrown sugarpacked
1egg
1teaspoonvanilla extract
1 ½cupsall-purpose flour
1 teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
¾cupsemisweet chocolate chips
½cupchopped pecans
Instructions
To brown the butter:
Melt the salted buttter in a heavy saucepan over medium heat. Continue cooking over medium heat, stirring frequently until the butter is chestnut brown in colour and has a nutty aroma. It is completely normal for the butter to sputter, bubble, and foam during the process.
Pour into a heat-safe bowl or container and let cool until the butter is room temperature but still liquid.
To make the cookie dough:
In a medium-sized mixing bowl, stir together the cooled brown butter, sugar, and brown sugar until combined. Add the egg and vanilla and mix until smooth. Add the flour, baking soda, baking powder, and salt and mix just until there are no streaks of flour left. Fold in the chocolate chips and chopped pecans. Cover and refrigerate in the mixing bowl for 1 hour. Do not skip the step of chilling the cookie dough!
To bake the cookies:
Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats or spray with nonstick spray.
Scoop the chilled cookie dough using a medium-sized cookie scoop or teaspoon onto the prepared baking sheets, 8 cookies per pan. Bake cookies one pan at a time in the preheated oven for 8-10 minutes or until just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining pans of cookies. Enjoy!
Notes
Store covered at room temperature for up to 1 week.