Yes, I know, it's a long name for a little cookie. But honestly, if I didn't put all of their charms on their calling card, you might just move on without a second glance. Let's pause to contemplate the total package.
Browned butter--nutty, rich, and nuanced;
Caramel--just a tease of caramel flavor from the hot browned butter cooking the dark brown sugar;
Pecan--plump, oven toasted pecans, crunchy and fragrant;
Salt--the perfect older sibling of ingredients, it flatters other flavors without stealing the show.
These cookies are the result of seeing a few of my Twitter buddies tweeting about trying the Cook's Illustrated chocolate chip cookie recipe. I baked along, but thought the chocolate eclipsed a cookie dough that deserved to be the star. So I tweaked the recipe and made it without chocolate, and doubled up on the nuts. I thought about adding some coconut but didn't have any in the pantry.
These are my perfect cookies. I'm in love. I've eaten about five of them. I wish I had more but I gave them all away. I sent some to my Secret Bakee this month. I hope she likes them.
Salted Brown Butter Caramel Pecan Cookies - makes about 4 dozen 2" cookies
2 cups (7 ounces) pecans