Browned Butter Pecan Chocolate Chip Cookies
Indulge in the warmth and nostalgia of Browned Butter Pecan Chocolate Chip Cookies, featuring rich browned butter, toasted pecans, and melty chocolate chips. A comforting treat for any occasion.
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter, browned until nutty and fragrant Browning concentrates flavor.
- 3/4 cup Granulated sugar For balance and crisp edges.
- 3/4 cup Light brown sugar For chewiness and molasses depth.
- 2 large Large eggs, room temperature For structure and softness.
- 2 teaspoons Pure vanilla extract For warmth and aroma.
- 2 1/4 cups All-purpose flour The base that gives these cookies body.
- 1 teaspoon Baking soda For lift and chewy texture.
- 1/2 teaspoon Fine sea salt To highlight sweetness.
For the Add-ins
- 1 cup Pecans, toasted and roughly chopped They add buttery crunch and a toasty note.
- 1 1/2 cups Semi-sweet chocolate chips Or a chopped bar for melty pockets.
Instructions
Preparation
- Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Swirl and stir as it foams, darkens, and smells nutty—about 6–8 minutes. Pour into a heatproof bowl and let cool slightly.
- Mix sugars and butter: Whisk the granulated and light brown sugar into the warm browned butter until combined and glossy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually fold the dry mix into the wet until just combined—avoid overmixing.
- Fold in pecans and chocolate: Gently fold in the toasted pecans and chocolate chips, saving a few for sprinkling on top.
- Chill (optional): For thicker cookies, chill the dough 15–30 minutes.
Baking
- Scoop and bake: Preheat oven to 350°F (175°C). Scoop 2-tablespoon mounds onto a parchment-lined sheet about 2 inches apart. Press a reserved chocolate chip on top of each cookie.
- Bake for 9–12 minutes until edges are golden and centers look set but soft. Transfer to a rack after 5 minutes.
Serving
- Let cool just long enough to handle, then enjoy warm for gooey chocolate, or cool completely for a chewier bite.
Notes
Store cookies in an airtight container for up to 4 days; add a slice of bread to keep them soft. For freezing, store in freezer bags for up to 3 months. For thicker cookies, chill the dough, and remember to weigh your flour for accuracy.