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Classic rich and tender cookies featuring toasted pecans and browned butter for a deep, nutty flavor with soft centers and crisp edges.

  • Total Time: 55 minutes
  • Yield: 3 dozen cookies 1x

Ingredients

Scale
  • 1 1/4 cups pecan halves, finely chopped
  • 3 tablespoons unsalted butter (for browning pecans)
  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted and browned
  • 1 cup dark brown sugar, packed
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon vanilla extract
  • Optional: 1/2 teaspoon butter extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 16 pecan halves, for decoration (optional)

Instructions

  1. Melt 3 tablespoons unsalted butter in a pan, toast the finely chopped pecans until fragrant and golden, then let cool completely.
  2. Melt 2 sticks (8 ounces) unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty; remove from heat and cool slightly.
  3. In a bowl, whisk together flour, cornstarch, salt, ground cinnamon, and baking soda until combined.
  4. In a mixing bowl, beat the browned butter with dark brown sugar and granulated sugar until smooth and fluffy.
  5. Add eggs one at a time followed by the extra egg yolk, vanilla extract, and optional butter extract; beat until mixture is glossy and combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients on low speed in 2 to 3 additions, mixing just until no flour streaks remain; do not overmix.
  7. Gently fold the cooled toasted pecans into the dough, preserving some chunky pieces.
  8. Cover the dough and refrigerate for at least 1 to 2 hours, preferably 2 to 3 hours, or up to 24 hours for better flavor and texture.
  9. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  10. Scoop 1.5 to 2 tablespoon portions of dough onto prepared sheets, spacing 2 inches apart.
  11. Bake each tray for 9 to 12 minutes, until edges are lightly golden and centers appear soft.
  12. Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  13. Optionally, press a pecan half onto each warm cookie before cooling.
  14. (Optional) For glaze: whisk powdered sugar, melted butter, vanilla extract, and optional butter extract with a pinch of salt; add milk or cream 1 tablespoon at a time until pourable; drizzle over cooled cookies and let set 20–30 minutes.

Notes

Toast pecans carefully to avoid burning; remove immediately when fragrant and golden., Cool toasted pecans before folding into dough to prevent greasiness., Cool browned butter slightly before mixing with eggs to avoid cooking them., Measure flour by spooning and leveling or weigh (about 300g) to prevent dense cookies., Chilling dough controls spread and enhances flavor; longer chill equals thicker cookies., Bake one sheet at a time on oven center rack for even baking., Use parchment or silicone mats for non-stick and even browning., Sprinkle flaky sea salt on baked cookies for enhanced flavor., If cookies spread too much, chill dough longer, reduce oven temperature, or add more flour or cornstarch., Store cooled cookies in an airtight container at room temperature up to 4–5 days; add bread slice for softness., Refrigerate cookies with perishable fillings and consume within 3–4 days., Freeze baked cookies single-layer until firm, then store in freezer bag for up to 3 months; thaw before eating., Freeze scooped dough on tray until firm then store sealed for up to 3 months; bake from frozen adding 1–2 minutes to baking time.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 150 calories per cookie
  • Fat: 8g per serving
  • Carbohydrates: 20g per serving
  • Protein: 3g per serving