Brown Butter and Pecan Sandies

Directions

In a small fry pan over medium-high heat, cook the butter until it melts and becomes foamy, about 1 minute. Reduce the heat to medium and cook until the butter is dark and nutty and the milk solids have separated and browned, about 4 minutes (watch carefully so it doesn’t burn). Remove from the heat and pour the brown butter into a heatproof bowl or measuring cup. Let cool for 10 minutes, then refrigerate until hardened but still malleable, about 30 minutes, stirring halfway through; it should have the texture of room-temperature butter.

Meanwhile, in a food processor, combine the flour, pecans, cornstarch and salt and process until the texture resembles sand.

In the bowl of an electric mixer fitted with the flat beater, beat together the brown butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and beat until combined, about 30 seconds. Add the flour mixture in 2 additions and beat until the dough comes together, about 1 minute; it will look very crumbly. Add the egg yolk and beat until incorporated, about 1 1/2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. The dough will still be a bit crumbly but should hold its shape when squeezed together.

Transfer the dough to a sheet of plastic wrap and form into a 9-by-5-inch (23-by-13-cm) rectangle about 1/2 inch (12 mm) thick. Wrap in the plastic wrap and freeze for 20 minutes.

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.

Remove the dough from the plastic wrap. Using a sharp knife, cut the dough into slices 1/8 to 1/4 inch (3 to 6 mm) thick. Then you can cut them in half again to make thinner batons. Carefully transfer the cookies to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.

Bake until the cookies are golden brown and set, 12 to 14 minutes for thicker cookies and 8 to 10 minutes for thinner ones, rotating the baking sheets halfway through the baking time. Let the cookies cool on the baking sheets for 10 minutes, then carefully transfer them to wire racks and let cool completely. These cookies are crumbly by design, so be careful when moving them.

Meanwhile, in a microwave-safe bowl, melt the chocolate chips in 30-second increments until smooth. Drizzle the chocolate over the cooled cookies, then sprinkle with crushed pecans and flaky sea salt. Makes 24 to 48 cookies, depending on size.

Williams Sonoma Test Kitchen