Ingredients

• 1.5 cups chopped pecans
• 1 cup unsalted butter
• 1 cup dark brown sugar
• 0.5 cups white sugar
• 1 large egg , at room temperature
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoons baking soda
• 0.25 teaspoons ground nutmeg

Instructions

1. 1 Place pecans in a large, light-colored skillet over medium heat. Cook, stirring constantly until pecans are toasted, about 5 minutes. Pour pecans into a small bowl and set aside to cool.
2. 2 Wipe out the skillet with a paper towel. Add butter to the skillet, and place it back over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, 5 to 7 minutes. Pour browned butter into a large mixing bowl and allow to cool for 20 minutes.
3. 3 Preheat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
4. 4 Add brown sugar and white sugar to the mixing bowl with cooled browned butter; and mix until combined. Add in egg, egg yolk, and vanilla and mix until thoroughly incorporated. Add in 1 1/4 cups flour, baking powder, salt, baking soda, and nutmeg and mix until just combined. Add in remaining 1 1/4 cups flour and mix until just combined. Stir in toasted pecans. Dough will be somewhat thick.
5. 5 Scoop out 3 tablespoons of dough and roll into a ball. Repeat with remaining dough. Place dough balls about 1 1/2 inches apart on prepared baking sheets, and flatten balls to about 1/2-inch thick with the bottom of a glass.
6. 6 Bake in the preheated oven until cookies just begin to brown on the bottom, 12 to 15 minutes. Allow cookies to cool on baking sheets for a few minutes before removing to a wire rack to cool completely.

Nutrition per serving