So, my daughter thinks the name of this cookie is too long. I’m not sure what to call them other than delicious! I made these to take to my friend’s house and they did not disappoint. I actually got a text from her husband the next day telling me that these cookies were divine, so no matter what my daughter thinks of the name they are a keeper. I hope you enjoy these as much as my friend’s hubby did!!
Brown Butter Butterscotch Pecan and Dark Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1, 11oz. package butterscotch chips
- 1 cup dark chocolate chips
- 1/2 cup chopped, pecan pieces
What to do…
- Cook butter in a medium sauce pan over medium heat, stirring often, until it foams and then turns brown, roughly 5-8 minutes.
- Remove from the heat and pour into a large bowl or the bowl of a stand mixer.
Let cool for about 10 minutes.
- Meanwhile, in a medium bowl, whisk flour, baking soda, and kosher salt together and set aside.
- Add the brown sugar and granulated sugar to the brown butter. Using an electric mixer on medium speed, beat until incorporated.
- Add eggs and vanilla, increase mixer speed to medium high. Mix until mixture lightens slightly and begins to thicken.
- Reduce mixer speed to low and add dry ingredients and beat to combine.
- Stir in butterscotch chips, chocolate chips and pecan pieces.
- Set dough aside and let sit at room temperature for 30 minutes.
- Preheat your oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- After the dough has been sitting for 30 minutes, form dough into roughly ping pong sized balls. I used a small cookie scoop. Place on parchment paper lined baking sheet, leaving a few inches between the dough balls.
- Bake for 9-11 minutes.
- Allow to baked cookies to cool on cookie sheets for a few minutes then transfer to a wire rack to cool completely.