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Brown Butter Pecan Chocolate Chip Cookies (Gluten-Free) Recipe

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These Brown Butter Pecan Chocolate Chip Cookies are a delightful gluten-free treat featuring rich, nutty browned butter, toasted pecans, and melty chocolate chips. Perfectly soft with slightly crisp edges, these cookies are elevated by an overnight chill that intensifies their flavor and texture.

Ingredients

Butter and Sugars

  • 1 cup butter
  • 1/2 cup brown sugar
  • 3/4 cup granulated sugar

Wet Ingredients

  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/2 cups gluten-free 1:1 flour blend
  • 3/4 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Add-Ins

  • 3/4 cup chocolate chips
  • 3/4 cup unsalted pecans, chopped

Instructions

  1. Brown the Butter: Heat a saucepan over medium heat and add the butter. Stir occasionally as it cooks for 7 to 10 minutes until the butter turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool to room temperature to avoid cooking the eggs in the next step.
  2. Toast the Pecans: Place the chopped pecans in a dry pan over medium heat. Stir frequently for 3 to 5 minutes until they are fragrant and lightly browned without burning. Set aside to cool.
  3. Mix Browned Butter with Sugar: Once the browned butter is cool, beat it together with the brown sugar and granulated sugar until the mixture is creamy and well combined.
  4. Add Egg, Yolk & Vanilla: Beat in the egg, egg yolk, and vanilla extract until fully incorporated, creating a smooth wet mixture.
  5. Add Flour Mixture: In a separate bowl, mix gluten-free flour, xanthan gum (if using), salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  6. Fold in Pecans & Chocolate Chips: Gently fold the toasted pecans and chocolate chips evenly throughout the dough for a perfect balance of crunch and sweetness.
  7. Chill the Dough: Refrigerate the dough overnight to enhance both flavor and texture. If short on time, place the dough in the freezer for 30 minutes instead.
  8. Shape the Cookies: Use an ice cream scoop or your hands to form dough balls, approximately 3 tablespoons each, for uniform cookies.
  9. Place Cookie Balls on Baking Sheet: Arrange the dough balls on a parchment-lined baking sheet, ensuring there is enough space between each for air circulation during baking.
  10. Bake Until Golden: Preheat the oven to 350°F (180°C). Bake the cookies for 15 to 17 minutes, until the edges turn lightly golden while the centers remain slightly soft for a perfect chewy texture. Allow to cool slightly before serving.

Notes

  • To intensify flavors and improve texture, chilling the dough overnight is highly recommended.
  • Xanthan gum can be omitted if your gluten-free flour blend already contains it.
  • Be careful not to burn the browned butter or toasted pecans, as it will impart a bitter taste.
  • For evenly sized cookies, use a 3-tablespoon ice cream scoop.
  • Cookies will firm up more as they cool; remove from baking sheet after cooling for best texture.

Find it online: https://cozyplatter.com/brown-butter-pecan-chocolate-chip-cookies-gluten-free-recipe/