These buttery, chewy cookies are packed with toasted pecans and a touch of brown butter for a rich, nutty flavor.

-Chef Steph

INGREDIENTS:

• 1 ½ cups pecans halves
• 1 cup unsalted butter
• 2 ¼ cups White Lily All-Purpose Flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar, plus more for tossing
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla

DIRECTIONS:

• Toast pecans in a 325° oven for 8-10 minutes. Set aside to cool. Reserve 18 pecan halves and roughly chop the rest.
• In a light colored skillet over medium heat, melt the butter. Constantly stir until milk solids begin to brown (about 5-8 minutes). Remove from heat when golden and transfer to a heat-proof bowl to cool completely.
• In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
• In a large bowl, whisk together cooled brown butter and sugars until creamy. Whisk in vanilla and eggs until well combined.
• Add dry ingredients to the wet and stir until no streaks of flour remain. Fold in most of the chopped pecans, reserving ½ cup for topping.
• Cover in plastic wrap and cool chill for 3 hours and up to overnight. If refrigerating more than 3 hours, let cool at room temperature for 30 minutes before scooping.

To bake:

• Preheat oven to 375F.
• Scoop 3 tablespoons of dough for each cookie and roll into balls. Roll each ball into sugar. Place onto a baking sheet lined with parchment paper 2 inches apart from one another. Gently press each cookie with additional chopped pecans and 1 pecan halve in the center.
• Bake for 9-12 minutes or until edges begin to brown. The center of the cookies will still look slightly underbaked but the edges should be set and beginning to brown.
• Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack.