Bistro Brown Butter Chocolate Chip Cookies

Brown the Butter (10-15 minutes): In a stainless steel saucepan over medium heat, melt the butter. Whisk frequently. As the butter melts, it will foam and then start to turn golden brown. Continue whisking until you smell a nutty aroma and see small browned bits forming at the bottom of the pan. Immediately remove from heat and carefully pour into a large mixing bowl, scraping all the browned bits into the bowl – these are flavor gold!

Preheat and Prep (5 minutes): Preheat your oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper for easy cleanup and to prevent sticking.

Dry Ingredients (2 minutes): In a separate bowl, whisk together the flour, salt, and baking soda to ensure they are evenly distributed.

Combine Wet and Dry (10 minutes): Add the brown and white sugars to the browned butter in the mixing bowl. Beat with an electric mixer until smooth and well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean paste and beat for another minute until the mixture is light and fluffy. Gradually add the dry ingredients in three batches to the butter-sugar mixture, mixing until just combined after each addition. Be careful not to overmix, as this can result in tough cookies.

Add Chocolate and Nuts (2 minutes): Stir in the chocolate chips and toasted chopped pecans until evenly distributed throughout the dough.

Scoop and Bake (13 minutes per batch): Using a 1 1/2 tablespoons scoop or spoon, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake in the preheated oven until the edges are golden brown and the centers are still slightly soft, about 12-14 minutes. Rotate the baking sheet halfway through baking for even browning.

Cool and Enjoy (15 minutes): Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will allow them to firm up a bit. Enjoy while warm, or store in an airtight container at room temperature for up to 3 days.