Chocolate Chip Pecan Cookies

Ingredients

• 8 ounces (226 grams; 16 tablespoons) unsalted butter
• 6 ounces (168 grams; about 1 1/3 cups) chopped pecans
• 2 cups (240 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 1/4 teaspoons kosher salt
• 1 1/4 cup (266 grams) packed light or dark brown sugar
• 2 large eggs
• 3 teaspoons pure vanilla extract
• 1 teaspoon almond extract (optional)
• 11 ounces (311 grams) of milk chocolate, chopped

Instructions

1. 1

   (See photos above for reference) Cut the butter...: (See photos above for reference) Cut the butter into chunks and put it in a medium size light-colored saucepan. (Dark pans make it difficult to tell when the butter is browned.)

2. 2

   Set the pan over medium heat and, stirring...: Set the pan over medium heat and, stirring constantly, cook until the butter is melted and begins to boil.

3. 3

   As the butter cooks, it will foam up,...: As the butter cooks, it will foam up, then the foam will recede. Right before the butter begins to brown, it will foam up slightly again. As you stir, pay attention to the color of the butter underneath the foam. The butter will take approximately 6-8 minutes to brown.

4. 4

   When it's done, the butter beneath the foam...: When it's done, the butter beneath the foam will be golden brown with dark brown specks on the bottom of the pan and will smell nutty. It will look a bit like a dark, foamy beer. Once browned, pour the butter into a small bowl and let cool until it's barely warm to the touch. (*See note below about how to brown the butter in advance.)

5. 5

   Add the chopped pecans to a large, dry...: Add the chopped pecans to a large, dry skillet and set the skillet over medium heat. Cook, stirring occasionally, until the pecans are golden brown and smell toasted, about 6-8 minutes. Set aside to cool. Place the bowl in the refrigerator if you want the pecans to cool quickly.

6. 6

   Add the flour, baking soda, cornstarch, and salt...: Add the flour, baking soda, cornstarch, and salt to a bowl and stir with a wire whisk to combine.

7. 7

   Using a hand-held mixer or stand mixer fitted...: Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the brown butter, brown sugar, eggs, vanilla extract, and almond extract (if using), on medium high speed for 2-3 minutes to combine. It will lighten in color.

8. 8

   Add the flour mixture and mix on low...: Add the flour mixture and mix on low speed just until about 50% combined. Add the pieces of chopped chocolate and toasted pecan pieces and stir just until barely incorporated.

9. 9

   Scoop the cookie dough into a bowl, cover,...: Scoop the cookie dough into a bowl, cover, and refrigerate for at least 12 hours and up to 2 days. (The longer the better. See note below about why.)

10. 10

    When ready to bake the cookies, heat the...: When ready to bake the cookies, heat the oven at 350 degrees F (176 degrees C). Cover a baking sheet or two with parchment paper.

11. 11

    Form the dough into very large balls that...: Form the dough into very large balls that weigh 3 ounces each. (*See note below) Set the balls of dough on the cookie sheet, being careful to space them at least 3 inches apart.

12. 12

    Bake the cookies for 12 minutes. 20 min...: Bake the cookies for 12 minutes. 20 min from frozen.