Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
Introduction
These Tasty Browned Butter Pecan Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with crunchy toasted pecans and melty chocolate chips. They bake up crispy on the edges and chewy in the center, making them an irresistible treat for any cookie lover.
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 while gently stirring or swirling the pan. The butter will bubble and then turn a deep golden yellow. Continue stirring until small brown bits form and a nutty aroma develops. Be careful not to burn it. Immediately pour the browned butter into a heatproof bowl and refrigerate for about an hour to solidify.
- Step 2: Once the browned butter has solidified, transfer it to a stand mixer bowl. Add the packed brown sugar and white sugar. Cream together for about 2 minutes until fluffy and well combined. Add the egg and vanilla extract and mix again until fully incorporated.
- Step 3: Add the all-purpose flour, baking soda, and salt to the mixer bowl. Stir on low speed just until combined—avoid over-mixing. Fold in the chocolate chips and chopped toasted pecans until evenly distributed throughout the dough.
- Step 4: Using a large cookie scoop or 1/4 cup measuring cup, portion 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, or until edges are golden and centers are just 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 perfectly with crisp edges and chewy centers. Enjoy with a glass of milk!
Tips & Variations
- For extra flavor, toast the pecans in a dry skillet over medium heat until fragrant before chopping.
- Swap the pecans for walnuts or leave them out for simple browned butter chocolate chip cookies.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Use high-quality chocolate chips for a richer taste.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for a few minutes to restore softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip browning the butter?
While you can use melted butter, browning it adds a rich, nutty flavor that really enhances these cookies. It’s worth the extra step.
How do I prevent the cookies from spreading too much?
Make sure your browned butter is fully solidified and your dough is chilled if needed. Using a cookie scoop for uniform size also helps maintain shape during baking.
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Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
- Total Time: 1 hour 27 minutes
- Yield: 12–14 cookies 1x
Description
Indulge in these delicious Browned Butter Pecan Chocolate Chip Cookies that combine the rich, nutty flavor of browned butter with the classic sweetness of chocolate chips and crunchy toasted pecans. Perfectly chewy with crisp edges, these cookies make a delightful treat for any occasion.
Ingredients
Browned Butter
- 1/2 cup unsalted butter
Cookie Dough
- 1/2 cup packed brown sugar
- 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, then gently stir or swirl the pan as it cooks. The butter will bubble and then turn a deep golden yellow with brown bits forming and a nutty aroma developing. Be careful not to burn it. Pour the browned butter into a heatproof bowl and refrigerate for about an hour to solidify.
- Cream Browned Butter and Sugars: Once solidified, transfer the browned butter to a stand mixer bowl. Add packed brown sugar and white sugar and cream together for about 2 minutes until fluffy. Then mix in the egg and vanilla extract until thoroughly combined.
- Mix Dry Ingredients and Fold in Chocolate Chips and Pecans: Add the all-purpose flour, baking soda, and salt to the mixer bowl and stir on low speed just until combined. Avoid over-mixing to prevent tough cookies. Fold in the chocolate chips and chopped toasted pecans evenly throughout the dough.
- Shape and Bake the Cookies: Using a large cookie scoop or 1/4 cup measuring cup, portion the dough onto a parchment or silicone mat-lined baking sheet, spacing cookies adequately. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until edges are golden and centers are just set.
- Cool and Serve the Cookies: Allow the baked cookies to cool on the baking sheet for about 10 minutes to set with crisp edges and chewy centers, then transfer to a cooling rack. Serve best with a glass of milk for a classic treat.
Notes
- Be attentive while browning butter to avoid burning it, as the nutty aroma is your cue to remove it from heat.
- Do not over-mix the dough after adding flour to keep cookies tender.
- Toast pecans before chopping to enhance their flavor and crunch.
- For perfectly sized cookies, use a cookie scoop or a 1/4 cup measuring cup.
- Cooling cookies on the baking sheet first helps them set with ideal texture before moving to a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: browned butter cookies, pecan chocolate chip cookies, chewy cookies, homemade cookies, dessert
