Monday, December 4 is National Cookie Day! Even though USA Today reports an unofficial poll by Nestle Toll House showed Wisconsinites prefer chocolate chip cookies without nuts, we’re celebrating with these classic pecan cookies, courtesy of our pastry kitchen.
Brown Butter Chocolate Pecan Cookies
Yields 2 dozen cookies
1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tsp vanilla extract
1 tsp molasses
½ cup granulated sugar
1 ea egg
1 ea egg yolk
2 ¼ cup all purpose flour
1 tsp salt
1 cup chocolate chips
½ cup pecans, chopped
Plus, sea salt to sprinkle on top
Line baking sheets with parchment paper
Place half of the butter in a skillet and heat on medium until the butter begins to foam and froth. The butter will begin to separate and the milk solids will brown and give off a rich nutty aroma. Remove from heat and reserve in a bowl.
Beat the remaining ½ cup of butter and brown sugar until smooth and airy.
Add in the vanilla and molasses. Mix until combined.
Pour in cooled brown butter and granulated sugar. Beat until smooth and mixture has lightened in color.
Add in egg and egg yolk. Mix until combined.
Add in dry ingredients and mix until everything is incorporated.
Mix chocolate chips and pecans on low until just combined.
Refrigerate dough for 30 minutes.
Scoop dough into 2 tablespoon portions and sprinkle with sea salt to taste.
Bake cookies for 12-15 minutes at 350*F until golden brown.
The brown butter gives these cookies the best flavor and the pop of sea salt on the top leads your tastebuds to the sweet morsels of chocolate hiding inside.
Pro Tip: Scoop out the chilled cookie dough with an ice cream scoop. They get the perfect amount every time!
These cookies are best served warm with a cup of cold milk, preferably while enjoying the 2 million lights of Christmas decorations around Grand Geneva’s resort. Decorations will be up until January 7.