Browned Butter Pecan Chocolate Chip Cookies
Indulge in these Browned Butter Pecan Chocolate Chip Cookies, featuring nutty toasted pecans, chocolate, and rich caramel notes from the browned butter for a deliciously comforting dessert.
Ingredients
Cookie Base
- 1 cup unsalted butter — browned until golden and fragrant This is the star flavor.
- 3/4 cup granulated sugar Adds crispness to the edges.
- 3/4 cup packed light brown sugar For chew and caramel notes (substitute coconut sugar for a less refined option).
- 2 large eggs — room temperature For tender crumb.
- 2 teaspoons pure vanilla extract Lifts the flavors.
- 2 1/4 cups all-purpose flour For structure (or use 1:1 gluten-free flour for a gluten-free option).
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon flaky sea salt Enhances and balances sweetness.
- 1 cup chopped pecans Toast them briefly in the pan if you want extra crunch.
- 1 1/2 to 2 cups semi-sweet chocolate chips Or a mix of dark and milk for complexity.
Instructions
Preparation
- In a light-colored saucepan, melt the butter over medium heat. Swirl occasionally; it will foam and then turn golden brown with nutty aromas and small brown flecks. Remove from heat and let cool for 5 minutes — you want it warm, not piping.
- In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until glossy and slightly combined.
- Beat in the eggs one at a time, then stir in the vanilla. The mixture will look shiny and smell incredible.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet until just combined. Overmixing will make the cookies tough.
- Gently fold in the chopped pecans and chocolate chips, saving a few chips to press on top of each dough ball.
- For thicker cookies, chill the dough for 30 minutes; for softer, chewier cookies proceed to baking.
Baking
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tablespoon-sized dough balls onto the sheet, leaving space to spread. Press reserved chips on top.
- Bake for 10–12 minutes until edges are golden and centers are set but still soft. Let cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Chill dough for thicker cookies; no chill for a thinner, crinkly-edged cookie. For a dairy-free option, use browned coconut oil instead of butter.