Brown “Butter” Chocolate Chip Cookies

Brown “Butter” Chocolate Chip Cookies

raw material

8 cookies

• 3 ounces chopped pecans, chopped
• ¾ cup refined coconut oil, melted
• ¾ cup dark brown sugar
• ½ cup granulated sugar
• ¼ cup of unsweetened non-dairy milk, choose
• 1 teaspoon vanilla extract
• 1 ½ cup all-purpose flour
• ½ teaspoon baking soda
• 1 ½ teaspoon kosher salt
• 3.5 ounces dark chocolate, chopped
• ½ cup semi-sweet chocolate chunks

Nutrition information

View information

• Calories 447
• Fat 29g
• Carbohydrate 47g
• Fiber 2g
• Sugar 31g
• Protein 3g

Estimated based on a serving size.

Prepare

1. Add the pecans to a large high-wall frying pan. Bake on medium heat for 5-8 minutes, until it is fragrant and starts to darken slightly, stirring constantly to prevent burning.
2. Pour in the melted coconut oil and stir to combine. Bring to a simmer and soak the pecans for 8-10 minutes until the coconut oil is brown and has a rich nutty aroma. Stir from time to time to prevent burning. Remove the pan from the heat and let cool for 5-10 minutes, until it feels warm to the touch but cool enough to handle. Strain the pecans and save for other uses. You should have about ½ cup of infused coconut oil.
3. Add warm coconut oil, brown and granulated sugar, non-dairy milk and vanilla to a large microwave-safe bowl. Stir well. Microwave for 20 seconds until the sugar starts to dissolve.
4. In a medium bowl, combine flour, baking soda, and salt. Stir to combine with a fork.
5. Sift the flour mixture into the wet ingredients, fold and mix with a spatula, taking care not to overmix.
6. Add chopped chocolate and chocolate chunks until evenly distributed.
7. Use a 2 ounce spoon to scoop the dough onto 2 baking sheets lined with parchment paper, spaced at least 2 inches apart. Chill in the refrigerator for 30-60 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake the biscuits for 15-18 minutes, until browned. Let cool on a pan for 10 minutes, then transfer to a metal rack to cool completely.
10. enjoy!