Oh boy, life has gotten busy. Between tests, homework, studying, sorority stuff, and spending time with my friends, baking and posting has been delayed a bit! However, I’m making up for it by sharing with you one of the best cookies I’ve ever tasted.
Yeah, that sounds sort of cocky to be saying that about my own cookie, but I make things the way I like them for a reason. If my word wasn’t enough, my dad and uncle said the same thing.
These cookies use a slightly unusual mixing method, which allows the browned butter, which starts melted, to firm up a bit as cooler ingredients are added. It slightly mimics the effect of cooling the butter down without actually having to waste the time doing it. Score!
The cookies are rich, from both the brown butter and the egg yolk, and the use of all dark brown sugar. The base recipe is adapted from my own Chocolate Chip Cookie recipe, but it’s amped up a couple notches. If the brown butter wasn’t enough nuttiness, I threw in some super-toasted, almost-burned pecans. Make sure they’re dark, my dad insisted that’s what made the cookies so darn good. And while I fully encourage pecans if possible, if you don’t like them/don’t have them, you can certainly use a different nut. Just get ‘em super toasty!
I also used an assortment of chocolate, from chips to chunks to milk chocolate to dark chocolate. I loved the variety, but if you only have one kind on hand, again, no biggie. These cookies are versatile as far as add-ins go. Just make sure you follow the mixing method, and all will be awesome(ly delicious).
Hope everyone’s beginning of fall is going wonderfully, and I hope you all enjoy the cookies!