Ingredients
Units
Scale
- 8oz (1 Cup) Salted Butter, divided
- 100 grams (1/2 Cup) Granulated Sugar
- 200 grams (1 Cup) Dark Brown Sugar
- 1 Tablespoon Pure Vanilla Extract
- 2 Teaspoons Molasses
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 292 grams (2 1/3 Cup) All-Purpose Flour/ Plain Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 213 grams ( 1 1/4 Cup) Chocolate Chips or Chunks
- 1 cup Toasted Pecans, roughly chopped
Instructions
- To brown, the butter cook 6oz (12 tablespoons) of the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes, depending on the size of your pan. For a detailed process, check out this post on how to brown butter.
- Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter, diced into small pieces. Mix until completely dissolved in the brown butter.
- Add in the brown sugar, granulated sugar, vanilla extract, and molasses, and stir to combine. Add in the whole egg and egg yolk until combined for about 30 seconds. At this point, you will have a pretty dark brown color. Let the batter rest for 30 seconds, then mix for another minute and a half to two minutes until you achieve a much lighter color. You will end up with a much lighter and thicker batter.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt together and set aside.
- Mix in the flour mixture until fully combined. Fold in chocolate chips and pecans. Scoop the dough into balls. I like to use a medium-sized cookie scoop for about 2 and a 1/2 tablespoons of dough per cookie, and place them on a piece of parchment paper or Silpat liner, then cover in plastic wrap and chill in the refrigerator for 2 hours. When ready to bake, turn the oven on to 375F/1 C and place 6 cookies spread apart on a silicone-lined or parchment paper baking sheet.
- Bake for 10-12 minutes or until golden brown but still look a bit undercooked. Then let cool on the tray for 5 minutes, sitting on top of a wire rack, then transfer the cookies directly onto the wire rack to cool completely. Store in an airtight container for up to 5 days.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
