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Using browned butter to make chocolate chunk cookies gives them an incomparably rich caramelized flavor.
Serving Size: 1 cookie
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cut into chunks
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon McCormick® Pure Vanilla Extract
4 ounces semi-sweet chocolate, coarsely chopped
1 cup chopped pecans, toasted
Mix flour, baking soda, cinnamon and salt in medium bowl. Set aside. Melt butter in medium heavy-bottomed saucepan on medium heat. Cook 3 to 4 minutes or until butter forms browned specks on bottom of pan, stirring occasionally. Pour butter into large bowl. Cool slightly. Add sugars and vanilla; mix well. Add eggs; mix until well blended. Stir in flour mixture.
Refrigerate dough about 15 minutes or until cooled to room temperature.
Preheat oven to 375°F. Stir chocolate and pecans into dough. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
(Amount per serving)
this sounds fabulous as a cookie recipe to try & plan to do just that. Christmas time i do a ton of baking & even though my life partner's diabetic she still loves it when i get into the Baking mood as she gets to try new things & tells me which ones work & which ones don't work.
Totally time to try a new one for her.
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