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:

Quickview
180k Calories
1g Protein
9g Total Fat
23g Carbs
0% Health Score
Limit These
Calories
180k
9%

Fat
9g
14%

  Saturated Fat
4g
31%

Carbohydrates
23g
8%

  Sugar
15g
17%

Cholesterol
23mg
8%

Sodium
134mg
6%

Caffeine
3mg
1%

Get Enough Of These
Protein
1g
4%

Manganese
0.18mg
9%

Selenium
4µg
7%

Vitamin B1
0.09mg
6%

Folate
19µg
5%

Iron
0.82mg
5%

Vitamin B2
0.08mg
4%

Copper
0.09mg
4%

Phosphorus
37mg
4%

Vitamin A
174IU
3%

Vitamin B3
0.65mg
3%

Magnesium
11mg
3%

Fiber
0.7g
3%

Calcium
20mg
2%

Zinc
0.3mg
2%

Potassium
61mg
2%

Vitamin E
0.26mg
2%

Vitamin B5
0.14mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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