Description
These Tasty Browned Butter Pecan Chocolate Chip Cookies combine the rich, nutty depth of browned butter with the sweet crunch of toasted pecans and classic chocolate chips. Soft and chewy with crisp edges, they’re a perfect homemade treat to enjoy any time.
Ingredients
Scale
Butter and Sugars
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
Wet Ingredients
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2/3 cup dark or semi-sweet chocolate chips
- 1/2 cup toasted pecans, chopped
Instructions
- Brown the Butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Let it melt, then gently stir or swirl as it cooks. After a few minutes, the butter will bubble and turn a deep golden color, releasing a nutty aroma with small brown bits. Take care to prevent burning. Pour the browned butter into a heatproof bowl and refrigerate for about an hour until solidified.
- Cream Browned Butter and Sugars: Transfer the solidified browned butter to a stand mixer bowl. Add 1/2 cup packed brown sugar and 1/4 cup white sugar. Cream together for about 2 minutes until fluffy and well combined. Add 1 large egg and 2 tsp vanilla extract, mixing thoroughly to combine.
- 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 mixer. Stir on low speed just until combined, careful not to overmix. Fold in 2/3 cup chocolate chips and 1/2 cup chopped toasted pecans evenly throughout the dough.
- Shape and Bake the Cookies: Using a large cookie scoop or 1/4 cup measuring cup, portion cookie dough onto a parchment or silicone mat-lined baking sheet, spacing them well apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are set.
- Cool and Serve the Cookies: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. This allows them to set with crisp edges and chewy centers. Serve warm or at room temperature, best enjoyed with a glass of milk.
Notes
- Be careful not to burn the browned butter; it should smell nutty and have brown bits but not be blackened.
- Allow browned butter to fully solidify in the refrigerator for easier mixing with sugars.
- Do not overmix the dough once the flour is added to maintain soft cookie texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: browned butter cookies, pecan chocolate chip cookies, homemade cookies, dessert recipes, easy cookie recipe
