Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe

Introduction

These Tasty Browned Butter Pecan Chocolate Chip Cookies combine a rich, nutty flavor with chewy, soft centers and crisp edges. The browned butter adds depth, while toasted pecans bring a satisfying crunch. Perfect for anyone looking to elevate a classic cookie.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup brown sugar (packed)
• 1/4 cup white sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup plus 2 tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup dark or semi-sweet chocolate chips
• 1/2 cup toasted pecans, chopped

Instructions

1. Step 1: Brown the butter by melting 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir or swirl as it bubbles and turns a deep golden yellow. Watch for small brown bits and a nutty aroma, then immediately pour into a heatproof bowl and refrigerate about an hour until solidified.
2. Step 2: In a stand mixer bowl, cream the solidified browned butter with 1/2 cup brown sugar and 1/4 cup white sugar for about 2 minutes until fluffy. Add 1 large egg and 2 tsp vanilla extract, mixing until fully incorporated.
3. Step 3: Add 1 cup plus 2 tbsp all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt to the bowl. Mix on low speed just until combined, careful not to over-mix. Fold in 2/3 cup chocolate chips and 1/2 cup chopped toasted pecans evenly.
4. Step 4: Portion dough using a large cookie scoop or 1/4 cup measuring cup onto a parchment or silicone-lined baking sheet, spacing cookies apart. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and centers set.
5. Step 5: Cool cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature with a glass of milk.

Tips & Variations

• Toast the pecans beforehand to bring out extra flavor and crunch.
• Use a mix of dark and milk chocolate chips for a more complex chocolate taste.
• For softer cookies, underbake by a minute or two and let them finish setting while cooling.
• Add a pinch of cinnamon for a warm, spiced twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Reheat briefly in a microwave or oven to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe to keep the balance right.

How do I know when the butter is properly browned?

Look for a rich golden color and small brown bits forming in the melted butter. You’ll also notice a nutty aroma. Be careful not to burn it, as it can go from browned to burnt quickly.

Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 91 reviews

These Tasty Browned Butter Pecan Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the sweetness of chocolate chips and crunchy toasted pecans to create the ultimate chewy and flavorful cookie experience. Perfect for any occasion, they offer a delightful balance of crispy edges and chewy centers.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: Approximately 18 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Browned Butter

• 1/2 cup unsalted butter

Cookie Dough

• 1/2 cup brown sugar (packed)
• 1/4 cup white sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup plus 2 tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup dark or semi-sweet chocolate chips
• 1/2 cup toasted pecans, chopped

Instructions

1. Brown the Butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Allow it to melt completely, then gently stir or swirl the pan as it cooks. The butter will bubble and change to a deep golden yellow color with a nutty aroma and small brown bits forming. Immediately pour the browned butter into a heatproof bowl and refrigerate for about an hour until solidified.
2. Cream Browned Butter and Sugars: Once the browned butter has solidified, transfer it to a stand mixer bowl. Add the packed brown sugar and white sugar, then cream the mixture for about 2 minutes until fluffy and well combined. Add 1 large egg and 2 tsp vanilla extract, mixing again until thoroughly incorporated.
3. Mix Dry Ingredients and Fold in Chocolate Chips and Pecans: Add 1 cup plus 2 tbsp all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt to the mixing bowl. Stir on low speed just until combined, being careful not to overmix. Fold in 2/3 cup dark or semi-sweet chocolate chips and 1/2 cup chopped toasted pecans evenly throughout the dough.
4. Shape and Bake the Cookies: Using a large cookie scoop or 1/4 cup measuring cup, portion out the cookie dough onto a parchment or silicone mat-lined baking sheet, spacing cookies adequately apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges are golden and centers are just set.
5. Cool and Serve the Cookies: Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack. This ensures they have crisp edges and chewy centers. Serve warm with a glass of milk for the ultimate treat.

Notes

• Do not burn the browned butter; watch carefully once the nutty aroma appears.
• Chilling the browned butter helps achieve the right texture when creaming with sugars.
• Be careful not to overmix the dough to keep cookies tender.
• Toast the pecans beforehand to enhance their flavor.
• Use parchment paper or silicone mats for easy cookie removal and cleanup.

Keywords: browned butter cookies, pecan chocolate chip cookies, homemade chocolate chip cookies, toasted pecan cookies, chewy cookies