Instructions
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Toast Pecans: Melt 2 Tablespoons butter in a skillet over medium heat. Add in 1 1/4 cups chopped pecans. Stir occasionally and cook 3-5 minutes or until lightly toasted.
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Brown butter: Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
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Make cookie dough: In a large bowl, combine the remaining 1/2 cup softened butter, 1 1/4 cup brown sugar and 1/2 cup sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in 2 eggs and 2 1/2 teaspoons vanilla. Then add 3 cups flour, 2 teaspoons corn starch, 1 teaspoon salt, 1 teaspoon baking soda and 1/4 teaspoon cinnamon. Mix until well combined. Stir in the pecans. Chill dough up to 30 minutes if desired.
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Prepare oven: Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
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Bake cookies: Scoop cookie dough onto the prepared pan, about 2 inches apart. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy.
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Cool and serve: Remove from oven and allow the cookies to cool for a few minutes on the pan. Sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy with a cold class of milk!
Mix-in’s: If you’d like you can add in chocolate chips or heath toffee bits.
For a thicker cookie: Add an extra Tablespoon or 2 of flour and refrigerate the dough for 1 hour.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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