Slice 'N' Bake Vanilla Brown Butter Pecan Cookies...Dipped in Chocolate.
These cookies are simple - like really simple, but they're also one of my favorites.
Servings: 30 Cookies
Calories: 166kcal
Ingredients
- 2 sticks (16 tablespoons) unsalted butter
- 2 teaspoons vanilla OR 1 vanilla bean seeds scraped out
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2- 2 1/4 cups all-purpose flour
- 1-2 tablespoons water if your dough seems dry
- 3/4 cup raw pecans very finely chopped
- 1 egg beaten (the is the egg wash)
- 1 cup coarse turbinado sugar
- 1 1/2 cups semi-sweet or milk chocolate chips
Instructions
- Add the butter to a medium saucepan with high sides. Allow the butter to brown lightly until it smells toasted, about 5 minutes, stirring often. Butter will foam and then settle back down. Remove from the heat and let cool slightly. Stir in the vanilla or vanilla bean seeds, granulated sugar, brown sugar and salt. Add two cups flour and stir until fully combined. If the dough is still to moist to form a ball and hold, then add the remaining flour 1/4 cup at a time. Add 1-2 tablespoons water if these needs to be moistened a bit.
- Stir in the pecans.
- Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place the fridge for 3 hours or overnight. If you have an empty cardboard paper towel ring laying round, cut this lengthwise down the center and then fit your dough roll inside to help the dough set in a round shape.
- Preheat oven to 350 degrees F.
- Unwrap the dough and place it on a cutting board. Brush dough with egg wash, and roll in course sanding sugar. Using a really sharp knife, cut the log into 1/2 inch slices. It is important to cut in a quick forward motion. Do not move the knife back and forth. Use force when cutting. If you cut too slow, the dough will crack. Carefully Arrange the slices 1 inch apart on baking sheet. Bake the cookies for 10-14 minutes, their edges will be golden brown. Let cool 10 minutes on the baking sheet and then VERY carefully transfer to a cooling rack. These cookies are very fragile, so be gentle with them.
- Melt the chocolate over a double broiler or in the microwave on full power, stirring every 30 seconds until smooth. Drizzle the chocolate over each cookie OR dip each cookie in the chocolate and if desired sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 5 minutes. Store cookies in an airtight container for up 4 days at room temperature.
Nutrition
Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 48mg | Potassium: 37mg | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1.1mg