Brown Butter Salted Caramel Chocolate Chunk Cookies with Toasted Pecans

Ingredients:

Dry:

• 2 ¼ cups (280g) all-purpose flour

• 1 tsp baking soda

• ½ tsp sea salt

• ½ tsp ground cinnamon (optional but adds warmth)

Wet:

• 1 cup (225g) unsalted butter, browned

• 1 cup (200g) dark brown sugar, packed

• ½ cup (100g) granulated sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

Mix-ins:

• 1 ½ cups (225g) high-quality dark chocolate chunks or chopped chocolate bars

• ½ cup soft caramel candies, chopped into small bits

• ¾ cup toasted pecans, roughly chopped

• Flaky sea salt (like Maldon), for topping

🔥 Instructions:

1. Brown the Butter:

   • In a saucepan over medium heat, melt butter. Stir constantly as it foams and then turns golden brown with nutty aroma (3–5 min). Pour into a bowl and cool for 10–15 minutes.

2. Toast the Pecans:

   • While butter cools, toast pecans in a dry skillet over medium heat until fragrant (about 3–5 min). Let them cool.

3. Mix the Dough:

   • In a bowl, whisk flour, baking soda, salt, and cinnamon.

   • In a large bowl, combine browned butter with brown sugar and granulated sugar. Mix until smooth.

   • Add eggs and vanilla extract, mix until combined and slightly fluffy.

   • Slowly stir in the dry ingredients until just combined. Don’t overmix.

4. Add the Good Stuff:

   • Gently fold in chocolate chunks, caramel bits, and toasted pecans.

5. Chill the Dough:

   • Cover dough and chill for at least 1 hour, or up to 24 hours for maximum flavor.

6. Bake:

   • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

   • Scoop 2-3 tbsp sized balls (or use a cookie scoop). Leave space between cookies.

   • Bake for 10–12 minutes until edges are golden but centers still look soft.

7. Finish:

   • While warm, sprinkle each cookie with a pinch of flaky sea salt.

   • Let them cool on the tray for 5 minutes, then move to a rack.

✨ Optional Fancy Touches:

• Drizzle with dark chocolate or homemade caramel once cooled.

• Serve with a scoop of vanilla bean ice cream and a shot of espresso.