Brown Butter Pecan Chocolate Chip Cookies
Indulge in these deeply flavored brown butter pecan chocolate chip cookies with crispy edges and chewy centers, perfect for any occasion.
Ingredients
For the Cookie Dough
- 10 tbsp unsalted butter, room temperature to be browned
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup chocolate chips
- 1 cup pecan halves, roughly chopped toast for extra flavor
- Flaky sea salt optional, for finishing
Instructions
Preparation
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Brown the butter: melt sliced butter in a skillet over medium heat. Whisk as it foams, then watch for brown flecks and a nutty aroma. Remove from heat.
- Measure the browned butter: pour into a measuring cup. You should have about 1/2 cup of liquid (a little over is fine).
Mixing the Dough
- In a mixing bowl or stand mixer, whisk the browned butter with granulated and brown sugar until light and fluffy.
- Reduce speed and mix in vanilla, then the egg until combined.
- Fold in flour, baking powder, baking soda, and kosher salt until just incorporated. Scrape the bowl to ensure nothing is missed. Avoid overmixing.
- Add chocolate chips and chopped pecans until evenly distributed.
Scoop and Chill
- Form scant 1/4-cup dough balls for large cookies, or 2-tablespoon balls for smaller cookies. Leave 2 inches between dough balls on the sheet.
- Cover loosely and refrigerate on the sheet for at least 1 hour, up to 48 hours. Chilling deepens caramel flavor and controls spread.
Baking
- Place one tray on the middle rack and bake for 10–12 minutes. Edges should be deep golden and tops a light golden brown. Add 1–2 minutes if you prefer crisper cookies.
- Remove and let cookies cool on the sheet until set. Sprinkle with flaky sea salt if desired.
Notes
Cookies taste best warm from the oven with a cold glass of milk. You can serve them with ice cream for a dessert plate. Store in an airtight container for up to 4 days, or freeze for longer storage.