Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (115g) chopped pecans

Instructions:

  1. Place the butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and small brown specks appear at the bottom. Immediately stir in the chopped pecans and remove from heat. Let it cool for 10 minutes.
  2. In a large bowl, whisk together the browned butter and pecans with the brown and granulated sugars until smooth. Beat in the egg and vanilla extract until the mixture looks glossy.
  3. Fold in the flour, baking soda, and salt using a spatula, stirring only until no white streaks remain.
  4. Place the dough in the refrigerator to flash-chill for 30 minutes.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  6. Bake for 10–12 minutes, or until the edges are a deep mahogany color but the centers still look slightly soft.