HOW TO MAKE | THE BEST BROWN BUTTA CHOCOLATE CHIP PECAN COOKIES!! скачать в хорошем качестве

HOW TO MAKE | THE BEST BROWN BUTTA CHOCOLATE CHIP PECAN COOKIES!!

Follow me on ig and tik tok @ TheDannirose-ig Tik tok @thedanirose Email - [email protected] -contact Brown Butter Chocolate Chip Pecan Cookies These Brown Butter Chocolate Chip Pecan Cookies are rich, nutty, and perfectly chewy with a crispy edge. The brown butter adds an incredible depth of flavor, while the combination of bread flour (or adjusted all-purpose flour) gives the cookies a soft yet slightly chewy texture. Follow these steps carefully for perfect cookies every time! Ingredients: • 2 sticks salted butter (browned) • ½ cup white sugar • ½ cup brown sugar (Use ¾ cup for a sweeter cookie) • 2 tbsp cornstarch 1 teaspoon baking soda • 2 large eggs • 2 cups bread flour (OR 2 cups + 2 tbsp all-purpose flour) • 1 tsp salt • 1 tbsp vanilla extract (or Nilla extract if you have it) • 1 cup chocolate chips (semi-sweet or dark) • ¾ cup chopped pecans Instructions: 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. 2. Brown the butter: • In a saucepan over medium heat, melt the 2 sticks of butter, stirring constantly. • The butter will begin to foam, and you’ll see golden brown specks forming at the bottom. • Once it smells nutty and turns a deep golden brown (about 3–5 minutes), remove from heat immediately and pour into a heatproof bowl. • Let it cool for about 10 minutes before using. 3. Mix the sugars: • In a large mixing bowl, whisk together the brown sugar and white sugar. • Pour in the cooled brown butter and whisk until well combined. 4. Add the wet ingredients: • Stir in the 2 eggs one at a time, mixing well after each addition. • Add the vanilla (or Nilla) extract and mix until smooth. 5. Combine the dry ingredients: • In a separate bowl, whisk together the bread flour (or all-purpose flour + 2 tbsp extra), salt, and cornstarch. • Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix! 6. Fold in the chocolate chips & pecans: • Gently stir in the chocolate chips and chopped pecans, making sure they are evenly distributed throughout the dough. 7. Chill the dough: • Cover the dough and chill for 20 minutes in the refrigerator. • For faster results, pop it in the freezer for 10–15 minutes. • If time allows, you can also chill the dough overnight for enhanced flavor and texture. 8. Bake: • Place the cookies in the preheated oven at 350°F. • Check them at 9 minutes—the centers may look slightly underdone. • If they seem too raw in the center, bake for an additional 2 minutes until the edges are golden but the centers are still soft. 9. Cool before eating! • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. • Allow to cool completely for about 10 minutes before biting in—this helps them solidify and develop the perfect texture! Baking Tips: ✔️ Browning the butter: Don’t rush this step! Brown butter gives the cookies their deep, nutty, caramelized flavor. ✔️ Chilling the dough: Helps control spreading and intensifies flavor. Even a short chill makes a difference! ✔️ Use bread flour if possible: It gives the cookies a chewier, slightly denser texture. If using all-purpose flour, add an extra 2 tbsp to compensate for the difference. ✔️ Don’t overbake! The cookies should look slightly underdone in the center—they’ll firm up as they cool.