Description
Nutty, rich and filled with pecans and chocolate chips, these brown butter pecan chocolate chip cookies are just the perfect treat with a cup of hot coffee or tea. Or add them to your cookie platter during the holidays! Gluten-free too.
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten-free 1:1 flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup chocolate chips
- 3/4 cup unsalted pecans, chopped
Instructions
- Brown the Butter: Heat a saucepan over medium heat and add the butter. Cook, stirring occasionally, for 7 to 10 minutes, until the butter is browned. Remove from the saucepan and let cool. Transfer the browned butter to a bowl and let it come to room temperature (to prevent the eggs from cooking after adding the butter).
- Toast the Pecans: Place the coarsely chopped pecans in a pan over medium heat. Stir frequently for 3 to 5 minutes, until fragrant and lightly browned; do not let them burn.
- Mix Browned Butter with Sugar:Â Once the browned butter has reached room temperature, beat with the brown sugar and granulated sugar until the mixture is creamy and well combined.
- Add Egg, Yolk & Vanilla: Add the egg, yolk, and vanilla extract, beating until fully combined.
- Add Flour Mixture: Add the gluten-free 1:1 flour, xanthan gum (if using), salt, and baking powder to the bowl.
- Fold in Pecans & Chocolate Chips: Add the pecans and chocolate chips, mixing evenly throughout the dough.
- Chill the Dough: Refrigerate overnight to enhance the flavor and final texture. If you want to bake them immediately, chill them in the freezer for just 30 minutes.
- Shape the Cookies: Using an ice cream scoop or your hands, form dough balls, approximately 3 tablespoons each.
- Place Cookie Balls on Baking Sheet: Place the balls on a baking sheet lined with parchment paper, leaving space between them for air circulation.
- Bake Until Golden: Preheat the oven to 350F (180C). Bake the cookies for about 15 to 17 minutes, or until the edges are lightly golden but the centers are still slightly soft.
Notes
Butter: If you are lactose-intolerant, go ahead and use dairy-free butter instead (just note that dairy-free butter may not brown as it doesn’t have the milk solids and proteins required to create the Maillard reaction when heated).
Sugar: I used a mix of brown sugar and white granulated sugar. However, you can use all brown sugar if you prefer.
Egg/Yolk: The egg and egg yolk help to bind the ingredients together, so make sure you add them in.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t enjoy vanilla, feel free to leave it out instead.
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch, or potato starch) for the best results.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you add it in.
Baking Powder: Baking powder is the only leavening agent here to help the cookie dough rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Chocolate Chips: I like using dark chocolate chips, but semi-sweet chocolate chips or milk chocolate chips will work too. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips if you like.
Pecans: I used chopped unsalted pecans in this pecan cookie recipe, but you can also use other types of chopped nuts if you prefer (such as walnuts, macadamia nuts, pistachio nuts, etc).
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Snacks
- Method: Baking
- Cuisine: American
