toffee chips or sea salt for sprinkling (optional)
Instructions
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper or silpat liner.
In a medium saucepan, melt the butter over medium heat. Allow the butter to gently boil and cook, stirring frequently, until the butter is very fragrant and golden. Stir in the pecan pieces (the butter will foam up like crazy), and continue to stir for 1-2 minutes. Transfer the butter mixture to a large mixing bowl to cool. (I put the mixing bowl in the fridge to speed up the cooling process.)
Once the butter is cool, stir in the powdered sugar, brown sugar, 3 tablespoons cream, vanilla, and salt. Mix until fully incorporated. Mix in the flour until fully incorporated. If the mixture is really crumbly, mix in another tablespoon of cream (I didn't need it). It should be a sandy consistency, but shouldn't feel really wet.
Roll the dough into approximately 30 small balls. (I recommend making all the balls at the same time, as the dough tends to dry out as it sits on the counter.) Flatten each ball slightly, as the cookies don't really spread in the oven.
Bake 10-13 minutes, or until the cookies have just browned. Let cookies cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely.
While the cookies cool, melt your dark chocolate. Dip cooled cookies halfway in dark chocolate (or drizzle with chocolate) and sprinkle with toffee bits or sea salt. Allow the chocolate to dry and harden before storing or transporting the cookies.
Recipe by the ringers at https://www.theringers.co/2015/12/brown-butter-pecan-sandies/