Monday, July 18, 2011

Chocolate chip cookies with brown sugar and pecans

I keep thinking I don't need any more cookie recipes, but who am I kidding? There's always room for one more.

Awhile ago, I came across this recipe for chocolate chunk cookies with macadamia nuts. I liked lots of things about it. In addition to the obvious (hello, chocolate chunks?) it also called for dark brown sugar and browned butter, both of which I thought would give the cookies a nice, deep flavor. I liked the idea of all the ingredients stirred into one fragrant batch of cookie dough, studded with dark chocolate and salty macadamias.

When I finally got around to making the cookies, it turned out my macadamia nuts had spoiled. However, I had some buttery little pecans snuggled into the freezer, which I thought would do just fine.

I was also lacking good chocolate that I could cut into chunks. I did, though, have some great Guittard chocolate chips. Acceptable, no? And a tad easier for the lazy cook (me).

The only thing about this recipe is that it does require a little patience. After you brown the butter and mix in the brown sugar, you have to let it cool in the fridge for 45 minutes. I don't know what this does, but I did it. Maybe it kept the cookies from spreading too much in the oven? They turned out rather pudgy and cute, not flat and elegant. But, that's sort of the way I like my cookies.

They were very soft on the inside, too, with a good nutty taste from the browned butter. Honestly, a few weeks later, when I think about these cookies, I can't believe I haven't made them again.

You really ought to give them a go. Like, tonight. And if you're local, please bring me some. It's the least you could do.


  1. I like pudgy cookies too :)
    Can't wait to try them!

  2. It's true: One can NEVER have enough cookie recipes. Seriously! ;)

  3. Agreed! The more cookie recipes, the better! Love all the nutty flavors in this one.

  4. That is definitely a pudgy cookie...which is a good thing, as Martha says. :)
    I've made several things with browned butter lately (never a cookie though) and loved the flavor it imparts. Besides, I'd much prefer pecans to macadamias! Looks like my kind of cookie.
    What do you mean, you don't need any more cookie recipes?!! Not possible.

  5. tamilyn: I hope you do!

    CJ: Right?

    Jessica: The browned butter really does add a delicious depth.

    Barbara: I agree (especially after making these cookies), pecans are superior to macadamias

  6. I'm beginning to resent the fact that I remain cookieless. :)

  7. birddog! So nice to see you here. Hi to campfiregirl.xoxo

  8. I like the brown butter idea, I'd imagine it goes really well with the pecans.

  9. i hope you had a proper funeral for those macadamias--it's a shame to see them leave us. :)
    tasty cookies, though--i'll take brown sugar over white almost any day! pudgy. ha.

  10. egg: It was indeed a great combination!

    grace: I was sad about the macadamias and will definitely try the cookies again with them!

  11. I am definitely making them when I get a chance! I love how cute they are. And because they're little, you can eat more right?

  12. Mmmm. I used to eat chocolate chip-pecan cookies regularly when I worked in a bakery in the States (sure they make "les cookies" here, but they have walnuts, and, well, they kind of suck). And I think they look just right! :)

    I think the resting mimics the letting-the-dough-sit-in-the-fridge technique everyone was going ape over last year.

  13. camille: Wow, cookies must be the singular way baked goods in America surpass those in France...