Ingredients:

  • 1 cup Pecan Halves, roughly chopped
  • 1 cup (2 sticks) Unsalted Butter
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour, spooned and levelled
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • Flaky Sea Salt (for topping, optional)

Instructions:

  1. Toast pecans lightly in a dry skillet until fragrant. Let cool, then chop coarsely. Set aside.
  2. Melt butter gently in a saucepan. Continue cooking, swirling often, until milk solids turn golden brown and smell nutty. Immediately pour into a large, heatproof bowl to stop cooking. Let cool to lukewarm (about 20 minutes).
  3. Add both sugars to the cooled brown butter. Beat with an electric mixer until light and fluffy, about 2 minutes.
  4. Beat in eggs one at a time until just combined, then stir in vanilla extract. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture on low speed until just incorporated. Do not overmix.
  7. Gently fold in the chopped pecans using a rubber spatula.
  8. Cover the bowl and chill the dough for at least 30 minutes to prevent excessive spreading.
  9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop dough balls (about 1.5 tablespoons each) onto prepared sheets, leaving 2 inches between them. Sprinkle the tops lightly with flaky sea salt, if using.
  11. Bake for 10–12 minutes. Edges should be golden brown, and the centres should look slightly soft.
  12. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.