MAYO's KITCHEN: CRUMBS & NOTES

Soft middles, crispy edges, melty puddles of dark chocolate, and nutty pecan crunch in every bite. Sweet, rich, and just a little toasty — the kind of cookie that disappears faster than you think.

Recipe by Jenna | Butternut Bakery

 

📝 Kitchen Note ‼️

I skip the molasses in this one — the brown sugar brings enough depth already. I also swap chocolate chips for roughly chopped dark chocolate chunks. You get those melty, uneven pools that feel a bit more indulgent (and less predictable).

 

Gather These First

• 220 g unsalted butter
• 265 g all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp cinnamon
• 200 g dark brown sugar
• 100 g granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1½ cups roughly chopped dark chocolate, plus extra for topping
• 1 cup pecan halves, roughly chopped, plus extra for topping
• Flaky sea salt, for finishing

 

Step by Step

🧈 Let’s Brown Some Butter

1. Melt the butter in a saucepan over medium heat, stirring until it turns deep amber and smells nutty — this is your golden ticket.
2. Scrape every bit (including the browned bits) into a large mixing bowl. Set aside to cool.

🥣 Dry Meets Wet

1. In a smaller bowl, whisk together the flour, baking soda, salt, and cinnamon. Set it aside.
2. Once the browned butter is no longer hot, add the brown sugar and granulated sugar. Whisk until combined — it’ll look like a sugary slushie.
3. Add the eggs and vanilla, whisking again until smooth and glossy.
4. Add the dry ingredients into the wet. Once it gets thick, switch to a spatula and fold until fully incorporated.

🍫 Time to Chunk It Up

1. Fold in the chopped dark chocolate and pecans. The dough should be sticky but scoopable.
2. Once it holds its shape, scoop the dough. Place scoops on a parchment- or wax-lined tray.
3. Press extra chocolate and pecans onto each cookie scoop. Chill for at least 30 minutes — or overnight if you’re patient.

🔔 Bake & Finish Strong

1. When ready, preheat the oven to 170°C / 340°F for 11–13 minutes. The edges should look golden, the centers puffed and a little pale.
2. Sprinkle with flaky sea salt right after baking. Let cool on the tray for 5 minutes before moving to a wire rack.
3. Repeat. Bake. Snack. Repeat again.

 

📝 Crumbs for Later ‼️

I usually keep a stash of scooped cookie dough in the freezer — that way, I can bake off one or two whenever the craving hits. Midnight snack? Afternoon pick-me-up? Dessert emergency? Covered.