The hardest question I’ve been asked lately has been, “What’s your favorite pie to make at Thanksgiving?!” THIS IS HARD FOR ME TO ANSWER. But, if I had to answer, I’d wince and say this Dark Chocolate Pecan Pie. Of course I love all pie but chocolate and pecans are a match-made in heaven. They’re meant for each other!
For this post, I teamed up with Karo® Corn Syrup which is my go-to ingredient for the silkiest smoothest pecan pie. It’s an essential ingredient in classic pecan pie because it prevents the crystallization of sugar. This is crucial when cooking all of these ingredients together.
The corn syrup isn’t overly sweet but I really love the dark chocolate because it balances the sweetness in the pie and gives a really complementary bitterness.
Let’s dive in!
How to Make a Dark Chocolate Pecan Pie
– For this recipe, you can use store-bought pie crust or homemade pie crust. I made my own. If you want more of an in-depth post, click here! – Fit the pie crust into your pie dish and transfer it to the fridge. – Whisk together the brown sugar, melted butter, Karo Light Corn Syrup, eggs, vanilla extract and salt.
The BestVegan Chocolate Chip Cookies have soft chewy centers and slightly crispy edges. These vegan chocolate chip cookies call for zero funny ingredients and instead rely on nut butter and coconut oil to give them their wonderful, delicious texture.
If you’ve read this blog for a long time you probably know by now that Halloween ACTUALLY scares me. I was walking around in the neighborhood the other day and was frankly disturbed by some of the elaborate spooky decorations. People really get into it.
These mummy cupcakes are about as spooky as I get. I’m more of a Christmas and Valentine’s Day girl, you know. But I do, however, stand by these cupcakes 100% in terms of flavor and cuteness.
First of all, I’d like to apologize to anyone experiencing a heat wave in the United States. I know how frustrating is when all you want to do is go to Homegoods and buy fall stuff, wear scarves and a hoodie and you’re forced to wear sandals and sweat. Despite the wonky weather, I brought fall today in form of this Sesame Pumpkin Chocolate Cake.
For all intensive purposes, this cake is a snacking cake. You snack on it when you probably should just make yourself a meal. You bake this and then keep it on your counter for as long as possible (it probably won’t last long). It’s a great way to live!
Here’s why this Sesame Pumpkin Chocolate Cake amazing. Ready?
-This cake requires one-bowl -If you want, you can leave out the chocolate. You have freedom. -The flavor of toasted sesame oil and sesame seeds with pumpkin are surprisingly lovely. -The chocolate adds a lovely gooey touch to this cake that I am into.
These Brown butter chocolate chip cookies have a nutty, deep flavor. They’re made better by adding finely chopped walnuts to the dough. They’re chewy, butter, nutty and perfectly chocolate-y.
Let’s dive into these Brown Butter Chocolate Chip Cookies, shall we?
I put on Instagram a few weeks ago a question, “Do walnuts belong in chocolate chip cookies?!” I knew the question was divisive but I did it anyway! And boy, were the responses aggressive! People are incredibly opinionated about chocolate chip cookies, rightfully so.
Can I Add Walnuts to My Chocolate Chip Cookies
I did a poll on Instagram and asked readers if walnuts belonged in chocolate chip cookies. 60% of readers voted “Absolutely not!”
I felt attacked.
40% of readers voted “Yes, delicious!” I say you should add whatever you want! I love walnuts.
I’m not that precious about my chocolate chip cookies. And walnuts happen to be one of my favorite nut varieties! I like them. They can stay. They can sit with us.
If you’re in the “absolutely not” camp, don’t worry, this recipe allows you to leave them out completely.
What Does Brown Butter Do for Chocolate Chip Cookies
Browning the butter gives these chocolate chip cookies a nutty quality to them that isn’t all that distinguishable. It adds a depth of flavor that is hard to pin point. You don’t eat these cookies and think to yourself, “Oh this is brown butter!” Their flavor is more subtle. That caramel-like flavor that lives in these cookies goes SO well with sea salt. Yum.
Should You Brown Butter for Cookies
Let’s dive into browning butter for chocolate chip cookies. Unfortunately it’s not as simple as browning butter. You see, when you brown butter, you cook the water out of the butter. Water in butter does a lot for baked goods. It adds moisture and steam.
For this recipe for brown butter chocolate chip cookies, we brown the butter and then we add a bit of water to the butter after it’s browned.
How to Brown Butter
The cozy way to brown butter is to almost burn it. Almost. There are some applications where I just straight burn the butter and it’s delicious. The baked good doesn’t result in a burned butter flavor but a totally browned butter flavor. It’s rich, deep and nutty.
I take my melted butter pretty far. I do not allow lightly browned butter to be a part of my life in any way. So take it until it’s dark brown.
Should You Use Light Brown or Dark Brown Sugar for Chocolate Chip Cookies
I always use light brown sugar. The subtle molasses flavor makes for a more balanced cookie. I actually ONLY buy light brown sugar vs. dark brown sugar. Because I personally enjoy the flavor a bit more. In addition to light brown sugar, these cookies of course, also call for granulated sugar.
Like all of my chocolate chip cookies, I love making a batch, scoop out dough balls and freeze half of it! If you’d like to learn how to freeze chocolate chip cookies, click right here!
Brown butter chocolate chip cookies are so gooey and nutty in flavor. They're made better with walnuts; if you disslike walnuts in your chocolate chip cookies, leave them out!
Ingredients
3cupsall-purpose flour
3/4teaspoonbaking powder
3/4teaspoonbaking soda
1teaspoonkosher salt
1cupunsalted butter, (we're going to melt it so it can be straight from the fridge)
2/3cup finely chopped walnuts , (from about 1/2 cup)
Directions
n a large bowl, mix together flour, baking powder, soda and salt.
In medium saucepan, set over medium-low heat, melt the butter. Take out a silicon whisk and give the butter a stir. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once it hits a light brown color, I like to give it a few more stirs just so I can monitor the color. This process happens quickly so don’t walk away! Keep stirring it until it goes from a light brown color to deep golden brown. Remove it from the heat and give it a few more stirs. I like to let it continue to cook until it’s dark brown. Immediately pour it into a large bowl. Whisk in the two teaspoons of water. Allow the brown butter to cool for about 10 minutes. (If you don’t do this, when you add the chocolate, it’ll melt.)
Next, whisk in the sugars. And then, add the eggs and vanilla. Pour into the dry ingredients and mix until combined. Lastly, fold in chocolate chips and walnuts (if using). Stick in fridge for 1 hour to chill.
Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 9 to 12 minutes, until lightly golden brown. Repeat with the remaining cookie dough. These are best eaten warm with milk.
