Brown Butter Pecan Chocolate Chip Cookies

Melt the salted butter in a heavy saucepan over medium heat. Continue cooking over medium heat, stirring frequently until the butter is chestnut brown in color and has a nutty aroma. It is completely normal for the butter to sputter, bubble, and foam during the process.

Pour into a heat-safe bowl or container and let cool until the butter is room temperature but still liquid.

In a medium-sized mixing bowl, stir together the cooled brown butter, sugar, and brown sugar until combined. Add the egg and vanilla and mix until smooth. Add the flour, baking soda, baking powder, and salt and mix just until there are no streaks of flour left. Fold in the chocolate chips and chopped pecans. Cover and refrigerate in the mixing bowl for 1 hour. Do not skip the step of chilling the cookie dough!

Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats or spray with nonstick spray.

Scoop the chilled cookie dough using a medium-sized cookie scoop or teaspoon onto the prepared baking sheets, 8 cookies per pan. Bake cookies one pan at a time in the preheated oven for 8-10 minutes or until just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining pans of cookies. Enjoy!