Brown Butter, White Chocolate and Pecan Cookies
Cook time: 
Total time: 
Serves: 30-36 cookies
  • 2¼ cups/350g plain/all purpose flour
  • ¾ cup/165g granulated sugar
  • ¾ cup/170g brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups/340g white chocolate chips
  • 1 cup/100g chopped pecans
  • 2 sticks/227g butter
  • 2 teaspoon vanilla extract
  1. Preheat the oven to 375℉/190℃ (if baking right away)
  2. Line a couple of baking sheets with parchment paper or liners and set aside.
  3. To make the brown butter, place the butter in a small stainless steel saucepan and put on low heat.
  4. Slowly melt the butter and allow it to cook further until the butter solids are turning golden brown.
  5. Be careful because if you raise the heat too much, the butter can burn suddenly.
  6. Once the butter is nicely brown and fragrant, set aside to cool.
  7. Mix the flour, baking soda and salt together in a bowl.
  8. In a mixer or with a hand mixer, beat the eggs until pale and thick.
  9. Add the sugars and beat until combined, pale and thick.
  10. Add the vanilla extract.
  11. Add the flour mixture and mix gently.
  12. Add the browned butter (I didn't strain the milk solids, they add a nice toffee taste) and mix through.
  13. Add the pecan pieces and white chocolate chips and fold through until evenly distributed.
  14. Chill in the fridge for about 10 minutes, at least.
  15. Using a cookie scoop, scoop out the cookie dough and place on the prepared baking sheets.
  16. Allow for room to spread, about 2"/5 cm apart.
  17. Bake in the centre of the oven for 11-13 minutes, until golden around the edges.
  18. Cool on the baking sheet for 5 minutes and then remove from the baking sheet onto a rack to cool.
Recipe by Coffee and Crumpets at