Brown Butter Pecan Cookies

This Brown Butter Pecan Cookie is crispy on the outside and soft in the centre. I love that nutty aroma and tasted. So fragrant and delicious! 😋😋🥰

VIDEO LINK: https://youtu.be/1Ize6CSmURY

Ingredients (makes 25 cookies)

• 80 gm pecan (coarsely chopped)

• 21 gm butter (for toasting pecans)

• 110 gm butter

• 100 gm dark brown sugar

• 50 gm raw sugar

• 1 egg + 1 yolk

• A few drops of vanilla essence

• 125 gm self raising flour

• 1/2 Tbsp cornflour

• Dash of salt

• 1/4 tsp ground cinnamon

• Topping: 25 pecans

METHOD

1. Melt butter in a pan over medium heat. Add the chopped pecans and stir together, until the pecans are lightly toasted. Be careful not to burn the pecans. Remove and set aside.

2. Melt the butter in a small saucepan. Swirl the pan until the top of the butter become foamy. The colour of the butter will have turned orangey brown with a slightly nutty aroma. Remove from heat and immediately pour into a mixing bowl.

3. Add the brown and raw sugars and whisk to combine well.

4. Add eggs, and beat until just combined. Add vanilla essence.

5. Fold in the flour.

6. Add cornstarch, salt, and cinnamon. Stir well to combine.

7. Fold in the toasted pecans (from 1).

8. Cover the bowl and refrigerate for a couple of hours.

9. To bake, preheat the oven to 180°C. Line a baking tin with baking paper.

10. Using an ice cream scoop, make balls of dough and place onto the prepared baking tin, leaving a couple of inches between each ball of dough for spreading.

11. Firmly press a pecan half on top of each ball of dough.

12. Bake in a preheated oven for 10 minutes. (See note below).

13. Leave the cookies to cool in the baking tin for 15 mins. Then carefully transfer to a cooling rack.

Note: I used an air fryer to bake some of the cookie dough. I found that there is less spread, hence a thicker cookie. The outside is crispy and the centre is nice and soft. The air fryer also takes less baking time.