Brown butter chocolate caramel pecan cookies

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1 package Nestle tollhouse caramel filled morsels
  • 1 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk

Found on greensnchocolate.com

Description

Ingredients

• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 tbsp milk
• 2 tsp vanilla
• 2¼ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 package Nestle Tollhouse Caramel Filled Morsels
• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 tbsp milk
• 2 tsp vanilla
• 21/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 package Nestle Tollhouse Caramel Filled Morsels
• 3/4 cup chopped pecans

Directions

• In a saucepan over medium heat melt the butter.
• Once the butter is melted, it will begin to foam.
• Continue to heat the butter until the foam subsides, and brown specks form on the bottom of the pan.
• Once the brown specks form and the butter appears amber and smells nutty, immediately remove from heat. Let butter cool completely.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a bowl with an electric mixer, combine the cooled brown butter with the brown sugar and granulated sugar. Cream together until well blended, about 1 minutes.
• Mix in the egg, egg yolk, milk and vanilla until well combined.
• In separate bowl combine the flour, baking soda, and salt and then add to butter mixture.
• Mix until well combined.
• Using a spatula fold in chocolate chips.
• Scoop 2 tbsp balls of dough onto a cookie sheet.
• Bake in preheated oven for 10 minutes, or until just golden along the edges.
• Be careful not to over bake.
• Remove from oven, and allow to cool for 5 minutes then transfer cookies to cooling rack to cool completely.
• Enjoy!
• In a saucepan over medium heat melt the butter.
• Once the butter is melted, it will begin to foam.
• Continue to heat the butter until the foam subsides, and brown specks form on the bottom of the pan.
• Once the brown specks form and the butter appears amber and smells nutty, immediately remove from heat. Let butter cool completely.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a bowl with an electric mixer, combine the cooled brown butter with the brown sugar and granulated sugar. Cream together until well blended, about 1 minutes.
• Mix in the egg, egg yolk, milk and vanilla until well combined.
• In separate bowl combine the flour, baking soda, and salt and then add to butter mixture.
• Mix until well combined.
• Using a spatula fold in chocolate chips and pecans.
• Scoop 2 tbsp balls of dough onto a cookie sheet.
• Bake in preheated oven for 10 minutes, or until just golden along the edges.
• Be careful not to over bake.
• Remove from oven, and allow to cool for 5 minutes then transfer cookies to cooling rack to cool completely.
• Enjoy!