- 1 1/2 cups Bass Pecan Shelled Elliott Pecan Halves
- 1 cup unsalted butter
- 2 1/4 cups White Lily All-Purpose Flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar, plus more for tossing
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
Prep:
Toast pecans in a 325 degree oven for 8-10 minutes. Set aside to cool. Reserve 18 pecan halves and roughly chop the rest.
In a light colored skillet over medium heat, melt the butter. Constantly stir until milk solids begin to brown (about 5-8 minutes). Remove from heat when golden and transfer to a heat-proof bowl to cool completely.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl, whisk together cooled brown butter and sugars until creamy. Whisk in vanilla and eggs until well combined.
Add dry ingredients to the wet and stir until no streaks of flour remain. Fold in most of the chopped pecans, reserving 1/2 cup for topping.
Cover in plastic wrap and cool chill for at least 3 hours and up to overnight. If refrigerating more than 3 hours, let cool at room temperature for 30 minutes before scooping.
Baking:
Preheat over to 375 degrees
Scoop 3 tablespoons of dough for each cookie and roll into balls. Place onto a baking sheet lines with parchment paper at least 2 inches apart from one another. Gently press each cookie with additional chopped pecans and 1 pecan halve in the center. Sprinkle with sugar.
Bake for 7-10 minutes or until edges begin to brown. The center of the cookies will still look slightly underbaked but the edges should be set and beginning to brown.
Remove from over and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack.
Enjoy!
