Using browned butter to make chocolate chunk cookies gives them an incomparably rich caramelized flavor.

Ingredients

• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, cut into chunks
• 3/4 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon McCormick® Pure Vanilla Extract
• 2 eggs
• 4 ounces semi-sweet chocolate, coarsely chopped
• 1 cup chopped pecans, toasted

Instructions

1. Mix flour, baking soda, cinnamon and salt in medium bowl. Set aside.
2. Melt butter in medium heavy-bottomed saucepan on medium heat. Cook for 3 to 4 minutes or until butter forms browned specks on bottom of pan, stirring occasionally.
3. Pour butter into large bowl. Cool slightly.
4. Add sugars and vanilla; mix well.
5. Add eggs; mix until well blended.
6. Stir in flour mixture.
7. Refrigerate dough for about 15 minutes or until cooled to room temperature.
8. Heat oven to 375 degrees F.
9. Stir chocolate and pecans into dough.
10. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
11. Bake for 10 to 12 minutes or until golden brown.
12. Cool on baking sheets for 1 minute.
13. Remove to wire racks; cool completely.