Recipe information
Total Time
1 1/4 hr
Yield
Makes 42 cookies
Ingredients
1 1/2 sticks unsalted butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2 cups pecans (7 ounces), toasted , cooled, and chopped
Preparation
Step 1
Preheat oven to 350°F with racks in upper and lower thirds.
Step 2
Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
Step 3
Blend brown butter with sugars, flour, baking soda, salt, and eggs in a food processor until smooth. Transfer to a bowl and stir in pecans.
Step 4
Spoon tablespoons of batter onto parchment-lined baking sheets, arranging them about 1 inch apart. Bake, switching position of sheets halfway through, until browned, 15 to 18 minutes. Transfer cookies to a rack to cool (cookies will crisp as they cool).
