Brown Butter Chocolate Chip Coconut Pecan Cookies
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These were inspired by a cookie that I devoured over the weekend at one of my favorite deli’s in Iowa, Palmers. The cookie is called the “Neiman Marcus.” Not exactly sure what was in it but I guessed it was coconut, chocolate chips and pecans. It.was.so.good.
I decided to make them with brown butter because, well, brown butter is amazing and I figured the nuttiness would enhance the flavors and make this cookie darn good…and it did. 😉
Here are those special ingredients. Ya know what else would be good? Butterscotch chips…yes…butterscotch chips! Right that one down.
Because of the brown butter, the dough’s consistency is a little different than a typical chocolate chip cookie. It’s darker and “gooyier.”
This is what the butter, eggs, vanilla and sugars look like after mixed. Almost looks like caramel!
Add the dry ingredients and you have this. See the “gooeyness?” That’s ok!
Seriously, you need to eat this with a spoon. A big one.
Again, love the flavors in this one – rich, nutty, sweet and satisfying.
I baked them just enough so they were done, but still gooey in the center. You will also need to do that and I am done saying the word gooey. 😉
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- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter (room temperature)
- 2 large eggs
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup sweetened coconut
- 3/4 cup chopped pecans
- Pre-heat oven to 350 degrees.
- In a medium bowl, mix dry ingredients. Flour, salt, baking soda and baking powder; set aside.
- Add one stick of unsalted butter to a small sauce pan over medium heat. Bring to a slight boil and stir constantly until the butter browns, about 2-3 minutes. (CAREFUL NOT TO BURN). The butter will have a nutty aroma and will be brown in color. You will notice little brown bits at the bottom of the pan as well. Take off heat and pour into your mixer bowl. Add the other stick of butter and cream together.
- Next add sugars, then eggs, one at a time, and vanilla. Mix on low/medium speed for 2 minutes.
- Add dry ingredients about a 1/2 cup at a time until mixed together.
- Finally add coconut, chocolate chips and chopped pecans. Mix one last time. Measure out 2 tablespoons of dough, roll into a bowl and then flatten on a greased cookies sheet. Bake for 11 minutes.
Source: Stuck on Sweet
Made these tonight. Delicious and quick, easy recipe. I did use walnuts instead of pecans only because that’s what I had on hand. I thought making the brown butter was going to be more involved but it actually was much quicker and easier than creaming two sticks of butter which typically glom up my beaters and I spend extra time unclogging them. The brown butter smelled great when I made it; however, I couldn’t discern the brown butter taste in the finished cookie. I will use this recipe again.
So glad you liked these cookies!