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    Home » Recipes » Cookies

    Brown Butter Pecan Chocolate Chip Cookies

    Published: Jun 24, 2023 · Modified: Nov 12, 2024 by Hakima · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    These Brown Butter Pecan Chocolate Chip Cookies are crispy on the edges, chewy in the center and bursting with brown butter and nutty flavor! They're rich, decadent, and quite irresistible.

    brown butter pecan chocolate chip cookies

    This recipe was originally published April 2022, updated June 2023.

    If you're a fan of Brown Butter, then this recipe is for you! Brown Butter Pecan Chocolate Chip Cookies are made with browned butter, dark brown sugar, pieces of pecan, and pools of chocolate chunks. It's the perfect cookie.

    For more brown butter cookies, try my Chocolate Chip Marshmallow Cookies, Banana Pecan Cookies, and Chocolate Chip Espresso Cookies.

    bite taken out of a brown butter pecan chocolate chip cookie
    Jump to:
    • ♥ Why You'll Love This Recipe
    • 📝 Ingredient Notes
    • 🍴Special Equipment
    • ⇄ Substitutions
    • ✨ Variations
    • 𓎩 Step-by-Step Instructions
    • 💬 FAQ
    • 💡Pro Tips
    • Storage
    • 📖 Recipe Card
    • 💬 Reviews

    ♥ Why You'll Love This Recipe

    Brown Butter: Made with brown butter, these cookies have a nutty flavor with deep notes of dark brown sugar.

    No Chill: There's an optional chill period, but it's not required, so you can have these cookies ready in under 30 minutes.

    Texture: They're crispy on the edges and. soft in the center, with pools of chocolate.

    📝 Ingredient Notes

    A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.

    ingredients for brown butter pecan chocolate chip cookies
    • Brown Butter: Using brown butter in this recipe gives the cookies an even greater nutty flavor. It really takes a chocolate chip cookie to new heights when you take that extra step and brown the butter!
    • Flour: Best to use all purpose flour. Make sure to properly measure.
    • Cornstarch: I add a teaspoon to give the cookies a little help lifting and avoiding them becoming completely flat in the oven when baking.
    • Leaveners: Baking soda and baking powder to help lift and spread the cookie.
    • Salt: To add flavor and balance.
    • Sugar: I highly recommend dark brown instead of light because has more flavor and with these cookies, I am all in with the flavor!
    • Egg: 1 egg and 1 egg yolk to add a little extra chew to the cookies.
    • Vanilla extract: Use as much as you like. More flavor, the better.
    • Chocolate: I use 70% chocolate, chopped. You can use dark or semi-sweet, and swap out the bar for chips.
    • Pecans: I like to buy pecan pieces, but you can buy them whole if you like, and then chop them. It's optional, but I do recommend toasting your pecans for additional flavor.

    See recipe card for quantities.

    stack of butter pecan chocolate chip cookies

    🍴Special Equipment

    Kitchen Scale - It's so important to use a kitchen scale for accurate results.

    Baking Tray - A large half sheet baking pan to bake the cookies.

    Cookie Scoop: I love using a large ice cream scoop to get the large cookies. Or you could use a smaller 1.5 tablespoon cookie scoop to get more cookies.

    Mixing bowls - I love using glass Mixing Bowls when making batters and doughs.

    ⇄ Substitutions

    Brown sugar - You can use light brown sugar if you don't have any dark brown, but I highly recommend using dark brown sugar.

    Brown butter - If you don't like brown butter, you can skip browning the butter. Reduce by one tablespoon and melt the butter. Or you could follow my Small Batch Chocolate Chip Cookie Recipe, and just add pecans.

    stack of butter pecan chocolate chip cookies with the top few cut in half

    ✨ Variations

    Plain - Leave out the pecans for more of a brown butter chocolate chip cookie.

    Toffee - Add bits of toffee to the cookies for even deeper flavor!

    𓎩 Step-by-Step Instructions

    A few instruction photos to help you nail this recipe every time.

    Brown the butter - Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You’ll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

    • Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.
    add brown butter, brown sugar and granulated sugar to a bowl and combine

    Step 1

    Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula.

    add egg and egg yolk and mix

    Step 2

    Add the egg + egg yolk and vanilla extract and stir until combined.

    add dry ingredients to the wet ingredients

    Step 3

    Slowly add the dry ingredients and mix until just combined.

    add pecans

    Step 4

    Pour in the pecans

    lastly, add chocolate chunks

    Step 5

    Add the chocolate and mix.

    💡 Hint: Use a large cookie or ice cream scoop to achieve uniform, round cookies.

    scoop the cookie dough onto a cookie sheet, making sure to keep them 2 inches apart

    Step 5

    Scoop cookie dough using a large cookie scoop. Place cookie balls on baking sheet, making sure to spread them apart at least 2". Bake for 10-11 minutes, depending on desired crisp.

    🎩Trick: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.

    💬 FAQ

    What does Brown Butter do to cookies?

    Brown butter instead of regular or melted butter creates a deep and nutty flavor that gives off notes of caramel.

    How can I get pools of melted chocolate in my cookies?

    To achieve those delicious pools of melted chocolate, use high quality bars of chocolate that you chop. Since chocolate chips contain less cocoa butter, they are made to keep their shape and they don’t melt very well in a cookie.

    Can I Make These Cookies Smaller?

    I’ve used a 1.5 tablespoon cookie scoop as well as a 5 tablespoon cookie scoop and both work perfectly. Just make sure to leave enough space between each cookie if you decide to use a larger cookie scoop.

    How can I get round cookies?

    To get round cookies, immediately after removing them from the oven, take a spoon and push the edges into a perfect circle. You can also use a large circle cookie cutter to create a perfectly shaped cookie

    Can I Freeze Brown Butter Pecan Chocolate Chip Cookies?

    YES! Absolutely. After scooping them into balls, you can place them (separated) in the freezer for about 15-20 minutes, then place them all in a ziploc bag.
    When you're ready to bake one up, set the oven to 325 degrees and bake for a few minutes longer than the recipe calls for. Just keep an eye out on the edges. Once they're crispy on the outside and soft on the inside, pull them out of the oven. Tessa from Handle The Heat has a wonderful blog post all about freezing and baking your frozen cookie dough.

    💡Pro Tips

    Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.

    Parchment paper - line the pan with parchment paper.

    Don't burn the brown butter - Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.

    Don't over mix - Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.

    Don't over bake: Start checking the cookies at 10 minutes to ensure you don't over bake. You want to make sure you end up with chewy center and crispy edges.

    High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.

    Use Large Eggs: Make sure your eggs are large, because that could change the consistency of the batter.

    Chill cookie dough: If you'd like to achieve thicker cookies, chill your cookie dough for at least 30 minutes.

    Storage

    Store the butter pecan chocolate chip cookies at room temperature in an airtight container for 4-5 days.

    cookie laying sideways on a stack of cookies

    Did you make this recipe or any other recipe on my website? I'd love to hear about it! Please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Don't forget to Tag me on Instagram or Facebook when you recreate a recipe! The feedback helps both me and the readers!

    📖 Recipe Card

    brown butter pecan chocolate chip cookies featured image

    Brown Butter Pecan Chocolate Chip Cookies

    Hakima
    These Brown Butter Pecan Chocolate Chip Cookies are crispy on the edges and soft in the center, filled with flavor and so decadent!
    5 from 6 votes
    Print Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Prevent your screen from going dark

    Ingredients
     

    • ½ cup (1 stick) unsalted butter
    • 1¼ cup (150g) all purpose flour see note
    • 1 teaspoon cornstarch
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¾ cup (150g) dark brown sugar
    • ¼ cup (50g) granulated sugar
    • 1 egg + 1 egg yolk
    • 1½ teaspoon vanilla extract
    • 3.5 oz. dark chocolate chopped
    • ½-¾ cup pecans chopped (and toasted, optional)
    Get Recipe Ingredients

    Instructions
     

    • Preheat the oven to 350° F.
    • Line a baking sheet with parchment paper and set aside.

    For the Brown Butter

    • Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
    • You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

    For the Cookies

    • In a separate bowl, Add flour, cornstarch, salt, baking soda, and baking powder to a bowl, whisk, then set aside.
    • Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg + egg yolk and vanilla extract and stir until combined.
    • Slowly add the dry ingredients and mix until just combined. Add the chocolate and pecans and mix.
    • Optional: Chill the dough in the fridge for 30 minutes (this will help develop more flavor, and reduce spreading).
    • Scoop cookie dough using a large cookie scoop. Place cookie balls on baking sheet, making sure to spread them apart at least 2".
    • Bake for 10-11 minutes, depending on desired crisp. I like mine crisp on the edges but chewy on the inside, so I only bake for 10 minutes.
    • Let cool for a few minutes on baking sheet and then transfer to cooling rack.

    Notes

    Measuring your flour:
    • If you don't have a scale to measure your flour, instead you can use the fluff and scoop method. Fluff the flour with a spoon, then spoon the flour into a measuring cup, then using a butter knife, level off the flour. This way you won't over measure.
    • If you happen to over measure your flour, and once you've added all your ingredients, you find that the mixture is too crumbly, dry and not coming together like cookie dough, just add one tablespoon of milk at a time until the dough is a perfect soft and pliable texture and easily scoopable.
     
     
    Keyword brown butter, brown butter pecan chocolate chip cookies, brownie cookies, chocolate chip
    Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!

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    Comments

    1. Amira says

      January 24, 2023 at 8:20 am

      5 stars
      OK, this recipe is DIVINE! I am not a baker by any means, but it was super easy to follow, and turned out AMAZING! It made 17 cookies, I think, and they were gone in about 20 minutes once my kiddoes discovered them. Make them. Today!!!!

      Reply
      • Kima says

        January 24, 2023 at 8:22 am

        Thank you so much for making the recipe and for leaving a review, Amira! I'm so happy your family loved these cookies. It's one of my favorite! 🙂

        Reply
    5 from 6 votes (5 ratings without comment)

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    Hi there, I'm Hakima!

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