Dark Chocolate and Toasted Pecan Cookies with Browned Butter

Source - http://bakerbettie.com/2012/02/16/dark-chocolate-and-toasted-pecan-cookies-with-browned-butter/

2 sticks unsalted butter

1/4 cup granulated sugar

1 1/2 cups dark brown sugar

2 eggs, room temperature

1 tbsp pure vanilla extract

2 cups bread flour

2 cups oatmeal flour (found in the grocery store or you can grind old fashioned oats in a food processor to a fine crumb)

1 tsp baking soda

1 tsp baking powder

1 1/4 tsp kosher salt

10 oz dark chocolate (at least 60%) cut into chunks or you can use chocolate chips

1 1/2 cups pecans, toasted

In a medium saucepan, melt the butter over medium heat.  Once the butter is melted, increase the heat to medium-high and stir constantly until the butter turns a dark amber color.  This should take about 4 minutes after the butter is melted.  Allow to cool to room temperature.

Preheat the oven to 375 degrees.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy.  Add the eggs one at a time and beat until incorporated.  Add the vanilla.

In a seperate bowl, whisk the bread flour, oatmeal flour, baking soda, baking powder and salt until combined.  With the mixer on medium speed, gradually add the dry ingredients until well combined.  Scrape down the side of the bowl as needed.  Remove the bowl from the mixer and add the chocolate and pecans.  The dough will be very thick so use clean hands to mix the chocolate and nuts into the dough.

Use a large scoop and drop 6 rounded mounds of dough onto a cookie sheet lined with foil or parchment.  Bake in a 375 degree oven for 8-10 minutes.  The cookies will look under-baked, but they will be perfect.