Active Time

　　1 hr

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 42 cookies

　　1 1/2 sticks unsalted butter

　　1/2 cup packed light brown sugar

　　1/2 cup granulated sugar

　　1 cup all-purpose flour

　　1/2 teaspoon baking soda

　　3/4 teaspoon salt

　　2 large eggs

　　2 cups pecans (7 ounces), toasted , cooled, and chopped

　　

Step 1

Preheat oven to 350°F with racks in upper and lower thirds.

　　

Step 2

Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.

　　

Step 3

Blend brown butter with sugars, flour, baking soda, salt, and eggs in a food processor until smooth. Transfer to a bowl and stir in pecans.

　　

Step 4

Spoon tablespoons of batter onto parchment-lined baking sheets, arranging them about 1 inch apart. Bake, switching position of sheets halfway through, until browned, 15 to 18 minutes. Transfer cookies to a rack to cool (cookies will crisp as they cool).