Using browned butter to make chocolate chunk cookies gives them an incomparably rich caramelized flavor.
15m
PREP TIME
12m
COOK TIME
131
CALORIES
11
INGREDIENTS
Servings: 36 (1 cookie)
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 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® All Natural Pure Vanilla Extract
- 2 eggs
- 4 ounces semi-sweet chocolate, coarsely chopped
- 1 cup chopped pecans, toasted
INSTRUCTIONS
- 1 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.
- 2 Refrigerate dough about 15 minutes or until cooled to room temperature.
- 3 Preheat oven to 375°F. Stir chocolate and pecans into dough. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- 4 Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
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