Our Twelve Days of Gluten Free Cookies countdown continues with this A+mazing Brown Butter Pecan Chocolate Chip Cookie recipe.  A combination of scratch made rich nutty brown butter, pecans, and chocolate chips make these cookies irresistible. I promise they’ll be barely cooled before you are popping them in your mouth one..two…gone.

Brown Butter Pecan Chocolate Chip Cookies

Ingredients

dry
1 ¾ cups gluten free all-purpose flour blend
½ teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups bittersweet chocolate chips
1 teaspoon sea salt, save
1/2 cup pecans toasted and chopped
wet
1 ¾ sticks unsalted butter
½ cup granulated sugar
¾ cups packed brown sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk

Preparation

Pre-heat the oven to 375 degrees.

1. Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
2. Heat the butter in a cast iron skillet over medium-high heat until melted, and then continue to cook, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma. About 6 minutes.
3. Remove skillet from the heat and transfer the butter to a large heatproof bowl.
4. Let cool slightly and then refrigerate for 15-20 minutes until the butter is slightly solid but not hard.

Add the cooled butter along with:

• Both sugars,
• Salt
• and vanilla to a mixing bowl and using hand mixer, mix until light and fluffy 3-5 minutes.

Add:

• Large egg
• Yolk
• and vanilla until the mixture is smooth.
• Add the flour mixture to the wet until just combined.
• Fold in chocolate chips and pecans

1. Using a ice cream scoop place dough on baking spray prepared cookie sheet in rows of three.
2. Sprinkle each cookie dough ball with sea salt.
3. Bake cookies 1 tray at a time until cookies are golden brown around, about 11 minutes.
4. Let the cookies cool for 10 minutes, then transfer to a wire rack to cook completely before serving.