Toasted Brown Butter Pecan Cookies With Cranberries and Crumble
Toasted Brown Butter Pecan Cookies With Cranberries and Crumble
MAKES ABOUT 30 COOKIES
INGREDIENTS:
1 cup butter, browned and cooled
1/2 cup white sugar
1 cup packed brown sugar
1 tsp. salt
2 tsp. vanilla
2 eggs
2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 cups white chocolate chips
1 cup dried cranberries
3/4 chopped pecans, lightly toasted
Crumble Topping
1/4 cup cold butter, cut into cubes
1/4 brown sugar
1/2 all purpose flour
1/2 tsp cinnamon
pinch of salt
DIRECTIONS
1. Preheat oven to 350°.
2. In a medium size pot, melt butter and continue cooking until it foams and the milk solids start to turn a golden brown. Remove from heat and set aside to cool.
3. In a mixing bowl, or bowl of a stand mixer, combine the butter with both sugars; cream together until light and fluffy, stopping to scrape down the sides at least once.
4. Add in the salt, the vanilla, and eggs. Mix until well combined, stopping to scrape down the sides at least once.
5. Add in the dry ingredients: the flour, cinnamon andbaking soda. Mix this until JUST combined.
6. Add in the cranberries, chocolate chips, pecans and mix until well dispersed in the dough.
7. Allow the dough to chill in the fridge for at least 2 hours.
8. While the dough is chilling, mix up the crumble: combine the butter, brown sugar, flour, cinnamon and salt and combine until pea sized clumps form.
9. Drop tablespoon-size balls of dough onto a parchment or silicone lined cookie sheet keeping them about 2 inches. Slightly flatten the top and put about 1/2 tsp on top.
10. Bake for about 8-11 minutes, when cookies are barely getting golden around the edges, they are done.
11. Let the cookies cool on a baking sheet for about 5 minutes before transferring to a wire cooling rack, or sneaking a taste.
12. Try to let them cool – but they taste delicious warm, so don’t try too hard.