Try this Derby Pie Cookies recipe, or contribute your own.
- Carbohydrate 8.2796644448024 g
- Cholesterol 27.1258333448038 mg
- Fat 16.1458033395027 g
- Fiber 1.02488891255261 g
- Protein 0.907555555835613 g
- Saturated Fat 8.8769348917876 g
- Serving Size 1 1 cookie (30g)
- Sodium 71.9888222228535 mg
- Sugar 7.25477553224979 g
- Trans Fat 0.982579611500421 g
- Calories 175 calories
Step-by-step
- In a medium-sized saucepan over medium heat melt the butter. Once the butter is melted continue cooking, swirling the pan constantly until the butter has reached a deep amber color. Remove it from the heat and allow it to cool for 20 minutes.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together browned butter and sugar, mixing until combined.
- Add in egg, yolk, bourbon, baking soda and salt mixing on medium speed until smooth.
- Turn mixer to low and add in flour until just combined. Stir in pecans and chocolate chips until incorporated.
- Using a medium cookie scoop drop dough onto prepared baking sheet 2 inches apart.
- Bake cookies for 8-9 minutes until edges are lightly browned.
- Transfer cookies to a wire rack to cool.
Making these cookies requires no specialized pastry equipment beyond a standard stand mixer and a heavy-bottomed saucepan for the dairy. Thermal processing transforms plain unsalted butter through milk-solid browning. Heating the fat drives off water content while the remaining milk solids undergo the Maillard reaction at roughly 300 degrees Fahrenheit, creating a nutty aromatic profile that contrasts sharply with standard baking fats.
Bourbon introduced directly into the fat and sugar emulsion contributes ethanol, which acts as a solvent to enhance volatile flavor compounds from the dark brown sugar and toasted pecans. Alcohol suppresses the perception of sweetness slightly, allowing the bitter notes from the semi-sweet chocolate chips and the natural tannins in the pecans to balance the dense carbohydrate load.
Gluten development must be strictly controlled during the mixing phase to prevent toughness. Incorporating the all-purpose flour on low speed strictly until combined limits the formation of elastic protein matrices, ensuring a tender crumb that yields readily under tooth pressure. An extra egg yolk provides supplemental lecithin and fat, encouraging a soft interior texture while the edges set firmly during the eight to nine minutes in a 350-degree oven.
Dietary adaptations can alter these dynamics without compromising structural integrity. Substituting plant-based block butter for dairy fat requires monitoring the browning stage closely, as plant fats lack identical milk solids and will scorch faster. Pecans may also be swapped for walnuts at a one-to-one volumetric ratio without adjusting the leavening agents or baking times.
