Ok here is my spin on the pecan cookies floating around the internet. I ate half my batch myself so they were pretty good I would say!
Recipe:
Butter pecans:
2 cups chopped pecans
2 tbsp. butter
1 tsp vanilla (optional)
Saute pecans, butter, and vanilla in a small pan for about 4 minutes until lightly toasted. stir occasionally and remove from heat earlier if pecans start smell. Its important to not burn the pecans at this stage because they will continue to cook in the oven. Set aside while making cookie dough.
Recipe:
2 1/2 Flour
1 cup brown butter (see instructions)
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups chocolate chips
Step 1: in a small pan on medium heat start to melt butter. I let it go to a nice bubble and stir and watch it for a few minutes. Browning butter is similar to making caramel so it can be burned. As you are stirring you will see the butter start to brown and little particles will brown and sink to the bottom of the pan. Once I see color I take the butter out and move it to the mixing bowl so that it stops cooking.
Step 2: Add the sugars to the mixing bowl with the butter and beat on a medium speed if using for a stand mixer. I beat mine until it cooled. You will know it is cooled because the will go from being a liquid to a fluffy mix of butter and sugar and will also lighten up in color.
Step 3: Once cool enough add the 2 eggs and mix on medium speed until combined. Scrape the bottom of the bowl at this stage.
Step 4: Add the vanilla, baking soda, baking powder, salt, and flour and mix on a low speed until barely combined. I usually stir with a spatula at first just to prevent any flower explosions. You don't want to over mix the cookies so keep the mixer on low speed and mix until most of the flower is combined. At this point add the chocolate chips and finish mixer on low speed until fully combined.
Step 5: At this stage my dough was a little soft so I chilled it in the refrigerator until it stiffened up about 30 minutes. Once you are happy with the consistency roll or scoop out your desired size of cookies keeping in mind how many chopped pecans you have. I rolled out 24 balls of cookies with a spoon, and had pretty nice sized cookies. I pressed the tops of my cookies into the pecans and lightly covered the tops. Place the cookies on a pan giving them a little room to spread and bake in a 375 degree oven for 10-13 minutes until desired crispiness. I always under bake my cookies so I go for about 10 minutes. I like the crunchy on the outside gooey on the inside kind of cookie.
Try this recipe out and let me know how it works for you! Post your creations on Instagram using #crazytopsadventure
Thanks! and Let's Eat!
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