Melt the butter in a small pan over medium heat, stirring occasionally until it becomes light golden brown (approximately 5 minutes). Turn off the heat and let it cool off for about 10 minutes.
In a large bowl, whisk the brown sugar and the cooled browned butter. Then add in the vanilla extract and egg until combined. In a separate small bowl, whisk the flour, salt and baking soda then toss the dry ingredients to the wet ingredients and mix together until combined. Add the pecans and gently stir them into the dough. Cover the bowl in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 375 ° F while the dough is in the refrigerator. After chilling, scoop out 1 ½ – 2 tablespoons of dough balls and place them on a parchment baking sheet approximately 2 inches apart. Press down each ball slightly so it’s no thicker than ½”. Bake for 12-14 minutes.
Allow the cookies to cool on the tray for 10 minutes.
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