10/01/2026
My go-to brown butter choc chip cookies; fall edition 🍂🤎
You will need (makes 8 large cookies)
110g salted butter (or unsalted butter and add a pinch of salt)
125g all purpose flour
1/2 tsp baking soda
100g brown sugar
40g granulated white sugar
1 large egg, room temp
1 tsp vanilla extract
1/3 cup chopped pecans, toasted
1/3 cup choc chips
1/4 coffee Skor toffee bits
Optional: pinch of flaky salt to sprinkle at end
1. Cut the butter into cubes and brown in a pan (if you’ve never browned butter, look up a tutorial so that you know what cues to look for)
2. While the browned butter cools, whisk together the flour and baking soda in a medium sized bowl.
3. Once the browned butter cools (about 10 minutes), whisk in both types of sugar until dissolved. Whisk in the egg and vanilla extract, beat until pale and thick.
4. Add the flour and fold until only a few streaks of flour remain. Then add the pecans, choc chips and toffee bits. Fold to combine.
5. Leave the cookie dough for half an hour at room temp, the flour rehydrates and the dough thickens.
6. Preheat oven to 350F/180C and line a baking tray.
7. Scoop cookie dough into ping pong sized balls, and place a few centimetres apart on the tray (I baked 4 at a time). Do not flatten as the cookies spread a lot once baked.
8. Bake for 9 to 11 minutes, until edges are golden brown. The cookie dough balls can also be frozen and baked another time.
9. Allow to cool - the middle will be quite gooey and soft initially but sets once cool. Sprinkle with flaky salt while warm.
Adapted from the BA Brown Butter Chocolate Chip Cookies With Toffee recipe 🍪
Fall baking | autumn | fall baking inspo | pecan toffee cookies | easy baking recipes
