Brown Butter Chocolate Chip Cookies With Cherries Pecans Quinoa
Loaded cookies featuring nutty brown butter as the flavor base, packed with dark chocolate chunks, dried tart cherries, toasted pecans, and puffed quinoa for unexpected crunch. The combination of two flours creates ideal chewy-crispy texture, while the mix-ins deliver bursts of sweet, tart, and nutty flavors in every bite. Perfect for cookie exchanges, afternoon treats, or when you want something more interesting than standard chocolate chip cookies. The quinoa adds protein and a subtle pop that sets these apart from typical loaded cookies.
Ingredients
- 10 tablespoons unsalted butter
- 3 ⅝ cups light or dark brown sugar, packed
- ⅓ cup granulated sugar
- ½ cup sunflower seed oil or other neutral oilvegetable oil1:1vegetarian
neutral flavor
- 2 large eggs, room temperature
- 1 tablespoon real vanilla extract
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups dark chocolate, coarsely chopped
- 1 cup puffed quinoatoasted oats1:1gluten-free concern
different texture
- 1 cup dried tart cherriesdried cranberries1:1availability
sweeter flavor
- ¾ cup pecans, toasted and coarsely chopped
Instructions
- 1
Preheat oven to 350°F with rack in top third at least 6 inches from heat source and line baking sheets with parchment paper
- 2
Melt butter in medium saucepan over medium heat, then increase to medium high and stir continuously until golden bits settle on bottom and mixture smells nutty and caramel-like, about 3 to 5 minutes
- 3
Pour brown butter into large heat-safe bowl and cool slightly
- 4
Whisk in brown sugar, granulated sugar and oil until smooth
- 5
Add eggs one at a time, mixing completely before adding second, then whisk in vanilla and scrape bowl sides and bottom
- 6
Whisk together all-purpose flour, bread flour, baking powder, baking soda and sea salt in separate medium bowl
- 7
Add flour mixture to brown butter mixture and mix until just combined with streaks of flour still visible
- 8
Add chocolate chunks, quinoa, cherries and pecans and blend until just combined, pressing any loose pieces back into dough
- 9
Roll 2 tablespoons dough into balls and place on baking sheet 2 inches apart, press down slightly to form discs and sprinkle with sea salt flakes if using
- 10
Bake one sheet at a time for 11 minutes in top third of oven
- 11
Cool cookies on baking sheet for 10 minutes, then transfer to rack to finish cooling
Tips
Puffed quinoa can be bought ready-made or made at home in a screaming hot dutch oven by cooking quinoa over high heat until it puffs up like popcorn.
Press loose mix-ins back into the dough as this recipe is heavily loaded with goodies that may not adhere easily.
Bake only one sheet at a time in the top third of the oven for even browning and proper texture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Best served slightly warm or at room temperature
Common Mistakes
Don't overbake to avoid dry cookies - they continue cooking on hot pan after removal
Don't overmix after adding flour to prevent tough cookies
Brown butter carefully to avoid burning - watch for golden bits and nutty aroma
Substitutions
Gluten-Free Swaps
different texture
General Alternatives
FAQ
Can I make these without quinoa?
Yes, replace puffed quinoa with equal amount of toasted oats, rice cereal, or simply increase other mix-ins by 1/4 cup each.
How long do these cookies keep?
Store in airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.
Can I use regular butter instead of browning it?
Yes, but you'll lose the signature nutty caramel flavor. Melt regular butter and proceed with recipe for standard loaded cookies.