- 1 cup butter
- 2/3 cup brown sugar
- 1/4 cup Crown® Lily White® or Golden Corn Syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon Fleischmann's® Baking Powder
- 1 teaspoon salt
- 1 cup chopped pecans, toasted
- 3/4 cup mini chocolate chips
Browning the butter for this cookie adds an extra flavour dimension.
Heat butter in a large skillet over medium-high heat. Stir occasionally until butter (not the foam) begins to brown. Watch closely and remove from heat when butter is caramel colored. Carefully pour hot butter into mixer bowl and cool 30 minutes.
Preheat oven 350°F. Spray baking sheets with cooking spray or line with parchment paper.
Add brown sugar, corn syrup, egg and vanilla extract to butter. Beat at medium speed until well blended and creamy, about 2 minutes. Combine flour, baking powder and salt; gradually add to butter mixture. Beat until well mixed. Stir in pecans and chocolate chips.
Scoop cookie dough into about 1-tablespoon size balls. Place on baking sheet and lightly press down with tips of fingers.
Bake 10 to 12 minutes or until lightly browned. Remove and cool for 2 minutes on baking sheet. Remove and cool completely on wire racks.
Store in tightly covered containers.
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