Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
Introduction
These Browned Butter Pecan Chocolate Chip Cookies combine nutty, rich flavors with classic sweetness for an irresistible treat. With browned butter adding depth and toasted pecans for crunch, they’re a perfect homemade dessert to satisfy any sweet tooth.
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. Watch for it to bubble and turn a deep golden yellow with small brown bits and a nutty aroma. Be careful not to burn it. Immediately pour the browned butter into a heatproof bowl and refrigerate for about an hour until solidified.
- Step 2: Once solidified, transfer the browned butter to a stand mixer bowl. Add the packed brown sugar and white sugar. Cream together for about 2 minutes until fluffy. Then add the egg and vanilla extract, mixing until well combined.
- Step 3: Add the flour, baking soda, and salt to the bowl. Stir on low speed just until combined—avoid over-mixing to keep the cookies tender. Fold in the chocolate chips and chopped toasted pecans evenly throughout the dough.
- Step 4: Using a large cookie scoop or 1/4 cup measuring cup, portion out cookies onto a parchment or silicone mat-lined baking sheet, spacing them apart. 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 before transferring to a cooling rack. This helps them set with crisp edges and chewy centers. Serve and enjoy with a glass of milk!
Tips & Variations
- Ensure you watch the butter carefully when browning to avoid burning and bitterness.
- Try substituting walnuts for pecans or adding a pinch of cinnamon for extra warmth.
- Use quality chocolate chips for the best flavor and texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze for up to 3 months and thaw at room temperature. Reheat briefly in the microwave or oven to restore softness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip browning the butter?
While you can use melted butter instead, browning adds a rich, nutty flavor that makes these cookies special. It’s worth the extra step.
How do I toast pecans for this recipe?
Toast pecans by placing them on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes, stirring once halfway through. Let them cool before chopping and adding to the dough.
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Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
- Total Time: 1 hour 27 minutes
- Yield: About 18–20 cookies 1x
Description
These Tasty Browned Butter Pecan Chocolate Chip Cookies feature a rich, nutty flavor thanks to the browned butter, complemented by the crunch of toasted pecans and melty semi-sweet chocolate chips. Perfectly crisp on the edges and chewy in the center, these homemade cookies are a decadent treat for any occasion.
Ingredients
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
- Brown the Butter: Place the unsalted butter in a medium saucepan over medium heat. Let it melt completely, then swirl the pan gently while it cooks. The butter will bubble and then turn a deep golden yellow like honey. Continue stirring until you see small brown bits and detect a nutty aroma, but be careful not to burn it. Immediately pour the browned butter into a heatproof bowl and refrigerate for about an hour until solidified.
- Cream Browned Butter and Sugars: Once solidified, transfer the browned butter to a stand mixer bowl. Add the packed brown sugar and white sugar, then cream on medium speed for about 2 minutes until fluffy. Add the egg and vanilla extract and mix again until fully combined.
- Mix Dry Ingredients and Fold in Chocolate Chips and Pecans: Add the all-purpose flour, baking soda, and salt to the mixing bowl. Stir on low speed just until combined to avoid overmixing. Gently fold in the chocolate chips and toasted pecans, distributing them evenly throughout the dough.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Using a large cookie scoop or a 1/4 cup measuring cup, portion the dough onto parchment or silicone mat-lined baking sheets, spacing them adequately apart. Bake 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 to set properly. Transfer them to a cooling rack to finish cooling. Serve warm or at room temperature with a glass of milk for the ultimate indulgence.
Notes
- Do not let the browned butter burn; remove it from heat as soon as you smell the nutty aroma and see brown bits.
- Allowing the browned butter to solidify before mixing helps achieve the perfect cookie texture.
- Do not overmix the dough once flour is added to keep cookies tender.
- Use toasted pecans for added crunch and flavor. Toast gently in a dry skillet or oven before chopping.
- For chewier cookies, slightly underbake them and let cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Browned Butter Cookies, Pecan Chocolate Chip Cookies, Homemade Cookies, Chewy Cookies, Dessert, Snack
