Browned Butter Pecan Chippers
Browned Butter Pecan Chippers might be a good recipe to expand your dessert recipe box. This recipe serves 36. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 180 calories. If you have semisweet chocolate chips, flour, pecans, and a few other ingredients on hand, you can make it. It is brought to you by Life Made Simple. 44 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. Similar recipes are Browned Butter Pecan Pie, Sugar’s Browned-Butter Pecan Balls, and Browned Butter Glazed Pecan Cookies.
Servings: 36
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 c. (2 sticks) unsalted butter
1 c. granulated sugar
1 c. brown sugar, packed
2 tsp. vanilla extract
2 eggs
2¾ c. + 2 tbsp. all-purpose flour
1¼ tsp. baking soda
1¼ tsp. salt
¾ c. semisweet chocolate chips
¾ c. white chocolate chips
½ c. chopped pecans, heaping
Equipment:
sauce pan
whisk
mixing bowl
stand mixer
plastic wrap
spatula
baking paper
baking sheet
oven
wire rack
frying pan
Cooking instruction summary:
Place 1 stick of butter in a small saucepan, set over medium heat. Heat butter until it melts, then bubbles and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom, remove immediately. In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter, pour the hot browned butter over top. Add the sugars and beat for 2-3 minutes until light and smooth. With mixing speed on low, add the eggs one at a time until incorporated, then the vanilla. In a medium size mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips and pecans with a spatula. Cover with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees, line baking sheets with parchment paper or baking mats. To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired. Place in the oven and bake for 10-12 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Step by step:
1. Place 1 stick of butter in a small saucepan, set over medium heat.
2. Heat butter until it melts, then bubbles and eventually begins to smell nutty.
3. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom, remove immediately.
4. In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter, pour the hot browned butter over top.
5. Add the sugars and beat for 2-3 minutes until light and smooth. With mixing speed on low, add the eggs one at a time until incorporated, then the vanilla.
6. In a medium size mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips and pecans with a spatula. Cover with plastic wrap and chill for 1 hour.
7. Preheat oven to 350 degrees, line baking sheets with parchment paper or baking mats.
8. To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough.
9. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
10. Place in the oven and bake for 10-12 minutes, rotating the sheet half way through the baking process.
11. Remove from oven when cookies are golden brown in color around the edges.
12. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
