Dessert

Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe

ByOlivia Monroe December 4, 2025December 4, 2025

Introduction

These Tasty Browned Butter Pecan Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the delightful crunch of toasted pecans and the sweet melt of chocolate chips. Perfectly crisp on the edges and chewy in the center, they’re an irresistible treat for any occasion.

A stack of three soft chocolate chip cookies is shown on a white marbled surface, with the top cookie partially bitten to reveal its chewy inside filled with melted dark chocolate chips and bits of pecans. The cookies have a golden brown color with a slightly crisp edge, and visible chocolate chips spread across each cookie's surface. There are a few whole pecans placed around the base of the stack, adding texture and detail to the scene. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the unsalted butter in a medium saucepan over medium heat. Let it melt, then gently stir or swirl the pan as it cooks. The butter will bubble and turn a deep golden yellow. Continue stirring until small brown bits form and a nutty aroma develops. Be careful not to burn it. Pour the browned butter into a heatproof bowl and refrigerate for about an hour to solidify.
Step 2: Once the browned butter is solidified, transfer it to a stand mixer bowl. Add the brown sugar and white sugar, then cream together for about 2 minutes until fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Step 3: Add the all-purpose flour, baking soda, and salt to the mixer. Stir on low speed just until combined to avoid over-mixing. Fold in the chocolate chips and toasted pecans evenly throughout the dough.
Step 4: Using a large cookie scoop or a 1/4 cup measuring cup, portion out the dough onto a parchment or silicone mat-lined baking sheet, leaving space between cookies. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are set.
Step 5: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature, ideally with a glass of milk.

Tips & Variations

Toast the pecans before chopping to enhance their flavor and crunch.
For extra chewiness, slightly underbake the cookies by reducing baking time by 1-2 minutes.
Substitute walnuts or almonds for pecans if preferred.
Use a mix of milk and dark chocolate chips for added depth.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat frozen cookies in a warm oven for a few minutes to regain softness and freshness.

How to Serve

A stack of three soft chocolate chip cookies with pecans is shown on a white marbled surface. The bottom two cookies are whole with a golden-brown color and visible dark chocolate chips and pecan pieces. The top cookie has a bite taken out of it, revealing a chewy inside filled with melted chocolate chips and crunchy pecan bits. Around the stack, a few whole pecan nuts lie scattered on the surface. The cookies have a slightly cracked texture and look fresh and homemade. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I brown the butter in advance?

Yes, you can brown the butter a day ahead and keep it refrigerated. Just make sure to bring it to room temperature or soften it slightly before creaming with sugars.

What if I don’t have a stand mixer?

You can mix the ingredients by hand using a sturdy spoon or whisk. Cream the browned butter and sugars thoroughly, then stir in the egg and vanilla. Combine dry ingredients carefully and fold in chocolate chips and pecans as usual.