These brown butter, pecan chocolate cookies are just too good. It’s true that each person has completely different expectations and requirements when it comes to cookies. But if you ask me I would say that a good cookie, even a perfect cookie, must have a soft chewy center with crispy edges, well filled with chocolate and with the essential touch of salt which enhances the taste of dark chocolate. And please not too sweet and of course the best is to eat them while they still warm.

I combined several techniques and recipes to obtain this result. Namely cookies that do not spread during baking without using circles, have crispy edges but a soft and chewy center, as well as a very flavorful and delicious cookie dough.

First the technique of preparing the dough which consists of creaming the butter well before adding the rest of the ingredients. I used several sugars for taste but also for the final texture of the cookie. I added cornstarch which helps the cookie stay soft and “chewy” inside. Finally and above all, the dough needs to rest in the refrigerator before cooking.
Now for the taste, as the title already announces, I preferred to use brown butter instead of classic butter, I also used dark muscovado sugar which gives a caramel taste that I love. I also chose a good dark chocolate so that my cookie was not too sweet and for more indulgence I added pecans, of course this remains optional, you can very well just stick to chocolate. As you can mix two chocolates (dark and milk) if you prefer your cookie sweeter.

The ingredients given to make these brown butter, pecan chocolate cookies are for 25 cookies of 30g each. I prefer when the cookies are small, but if you like them bigger, extend the baking time.
I also shared with you these cookies from a French pastry chef the genius “Cédric Grolet”, with his two recipes “hazelnut & caramel cookies” and his “100% chocolate cookies” which were just divine.