Butter pecan gets me every time. These are quite easy, very tasty, and for a cookie, not cloyingly sweet. Great warm, just as good cool, and sure to be a hit, especially in the cooler months, maybe with some tea or coffee. A thank you to taffeybakery.com for the recipe. Enjoy!
INGREDIENTS
For the toasted pecans:
1-1/2 cups chopped pecans
2 Tbsp butter
For the cookies:
1 cup unsalted butter, melted and cooled
3/4 cup brown sugar (light or dark)
1/2 cup granulated sugar
2 eggs (room temperature)
1 Tbsp vanilla
2-1/4 cups all-purpose flour
2 Tbsp cornstarch (see NOTES)
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
DIRECTIONS
Prep two baking trays by lining with parchment.
Toast the pecans by melting the butter in a medium pan. Then add the chopped pecans and mix for 3-4 minutes over medium-high heat until toasted and fragrant.
Melt the butter, either in your microwave, over very low heat, or in a double boiler. Once melted, set it aside to cool for at least 10 minutes while you prep the remaining ingredients.
In a medium-sized bowl, add the flour, baking soda, baking powder, cornstarch, and salt. Mix to combine, then set aside.
In a large bowl, add the melted and cooled butter, the brown sugar, and the granulated sugar. Whist until well combined.
Add in the eggs and vanilla, and continue whisking until combined and smooth. You will want to be sure the sugars have dissolved.
Add in the dry ingredients, and using a spatula, gently fold until you have a combined, sticky batter.
Add in the toasted pecans and fold them in. You don’t want to overmix.
Place the dough, covered, in your fridge for an hour. Alternatively, you can make this in the evening and allow to stay in the fridge overnight.
When ready to bake, Preheat your oven to 350 deg F.
Then, using a cookie scoop, scoop 6 cookies per baking tray, spacing them 2-3 inches apart. If you want, add a couple of pecan halves to the top of each for presentation purposes. You’re going to bake these one tray at a time, so keep the remainder of the dough, or the second baking tray, in the fridge until you’re ready to put them in the oven.
Bake for 15-20 minutes (17 worked for me) or until the edges are golden brown and the middles are slightly puffy.
Remove from the oven and allow the cooking to sit on the hot, but cooling, baking tray for 5-10 minutes.
Transfer to a cooling rack to cool completely (unless hyou want them warm with vanilla ice cream on them).
Enjoy!
NOTES
Preparing these for someone with a corn allergy, I found potato starch to be an acceptable substitute. You can also use xanthan gum or arrowroot.
never 2 old 2 start cooking 