Brown Butter Pecan Cookies: Caramelized

Instructions:

1. Place the butter in a saucepan over medium heat. Stir occasionally as it melts and foams. Wait until the foam subsides and mahogany colored bits form at the bottom with a nutty aroma.
2. Stir in the chopped pecans for 60 seconds. Note: This toasts the nuts in the butter fat for extra flavor. Remove from heat and let cool slightly.
3. Pour the butter and pecans into a large bowl. Add the brown sugar and white sugar. Cream them together until the mixture resembles wet sand.
4. Beat in the egg and vanilla extract. Mix until the batter is smooth and glossy.
5. Sift in the flour, baking soda, and salt. Mix on low speed just until no white streaks remain. Note: Overmixing makes the cookies tough.
6. Scoop rounded tablespoons of dough onto parchment lined baking sheets.
7. Put the sheets in the fridge and chill for 90 minutes. Note: This prevents the fats from melting too quickly in the oven.
8. Preheat the oven to 350°F (175°C).
9. Bake for 10–12 minutes until the edges are golden.
10. Let the cookies rest on the pan for 5 minutes before moving them to a wire rack.