My Ultimate Chocolate Chip Cookies | brown butter toasted pecan chocolate chip cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bars (chopped)

Dark chocolate chips have less sugar.

toasted pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier nut alternative.

Brown 9 tablespoons of unsalted butter in a saucepan over medium heat until golden brown and nutty, then pour into a bowl and let cool until solid.

In a large mixing bowl, cream the solidified butter with 3/4 cup of dark brown sugar on medium high speed until light and fluffy, about 3-4 minutes.

Add 1 large egg and 1.5 teaspoons of vanilla extract, mixing until incorporated.

Mix in 1/2 teaspoon of kosher salt, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder.

Add 1 cup of all-purpose flour and 1 cup of oat flour to the mixture and mix until combined, creating a thick dough.

Fold in 1 cup of chocolate chips and 3/4 cup of chopped toasted pecans.

Scoop large amounts of dough (about 3 tablespoons each) onto parchment-lined baking sheets, topping with extra chocolate chips and a sprinkle of coarse salt.

Bake at 350°F (180°C) for 8-10 minutes until edges are set and middles look slightly underbaked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens