¾ cup browned butter cooled to room temp (see note)
½ cup butter, room temp
1¼ cup lightly packed brown sugar
1 cup granulated sugar
2 eggs, room temp
½ tsp vanilla
1 cup pecan pieces
½ cup toffee bits
Instructions
Preheat oven to 350℉. Line baking sheets with parchment paper.
In a medium sized bowl whisk together the flours, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer cream together the browned butter and regular butter. Add in both sugars and beat until fluffy. Add in the eggs one at a time and then the vanilla. Beat until well incorporated.
Add in the flour mixture and mix on low speed. Add in the pecans and toffee pieces and mix just until blended.
Drop by spoonfuls onto baking sheet. Bake 15-18 minutes until tops are browned. Remove from oven and let stand on sheet for 10 minutes until firmed up, then remove to cooling rack to cool completely.
Makes 4 dozen cookies.
* Note* Browned Butter
In a small saucepan combine 1 cup of butter, 2 crushed cinnamon sticks, ¼ tsp freshly grated nutmeg, 1 vanilla bean split and scraped.
Bring to a boil and continue boiling until butter starts to brown (about 5-10 minutes).
Immediately remove from heat, cover pan and let steep for 15 minutes.
Then strain through a fine sieve into a glass measure. Discard strained spices.
Recipe by Chateau Elma at https://www.chateauelma.com/brown-butter-pecan-cookies