Brown Butter Pecan Chocolate Chip Cookies
These Brown Butter Pecan Chocolate Chip Cookies are the ultimate indulgence—crisp around the edges, soft and chewy in the center, with deep nutty flavor from toasted pecans and rich, caramel-like notes from brown butter. They’re made with pantry staples and are sure to become your go-to treat for cookie cravings!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 13 jumbo cookies
Ingredients
- 1 cup chopped pecans or pecan pieces
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, sliced and divided
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1¼ cups semi-sweet chocolate chips
Instructions
- Prep the Oven and Toast the Pecans:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Spread the chopped pecans on a separate sheet and toast in the oven for 5–6 minutes, stirring halfway through. Let cool. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. - Brown the Butter:
Add 10 tablespoons of butter to a skillet over medium heat. Cook until melted and golden brown with foamy bubbles and brown bits at the bottom—about 2–3 minutes, stirring frequently. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Pour into a heatproof mixing bowl and let cool slightly. - Combine with Sugars and Vanilla:
Add the granulated sugar, brown sugar, and vanilla extract to the browned butter. Mix until well combined. - Add the Eggs:
Mix in the egg and egg yolk until incorporated. Let the mixture sit for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking 2 more times. The batter should be thick, smooth, and glossy like caramel sauce. - Incorporate Dry Ingredients:
Using a rubber spatula or a paddle attachment, fold in the dry ingredients until just combined. The dough will be soft and slightly sticky—do not chill. - Add the Mix-Ins:
Gently fold in the toasted pecans and chocolate chips. - Scoop and Bake:
Use a large cookie scoop to portion dough balls onto the baking sheets, spacing them at least 3 inches apart. For a more polished look, press a few extra pecans or chocolate chips on top. - Bake and Cool:
Bake for 10–12 minutes, rotating the pans halfway through for even baking. Let cookies cool for 3 minutes on the baking sheet before transferring to a wire rack.
Tips for the Best Cookies
- Do not brown all the butter—only 10 tablespoons. The remaining 4 tablespoons help stabilize the dough.
- Slicing the butter beforehand ensures even melting.
- No need to chill this dough; the structure holds up well.
- You can substitute the pecans with walnuts or more chocolate chips if you prefer.
- For smaller cookies, use a medium scoop and bake for 7–9 minutes.
Cookie Size & Storage
- These cookies are large—about 4 to 5 inches in diameter.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition (Per Cookie)
- Calories: 271 kcal
- Carbohydrates: 22 g
- Protein: 3 g
- Fat: 19 g
- Saturated Fat: 12 g
- Cholesterol: 34 mg
- Sodium: Varies by butter and chocolate brand
These Brown Butter Pecan Chocolate Chip Cookies are perfect for gifting, bake sales, or satisfying your own cookie cravings. With crisp edges, chewy centers, and a rich, nutty depth of flavor, they’re an irresistible upgrade to your classic chocolate chip cookie.