Browned Butter Pecan Cookies
Chewy, complex cookies made with browned butter, toasty pecans, and melty dark chocolate, perfect for holiday baking or an indulgent snack.
Ingredients
For the cookies
- 1 cup unsalted butter Browned before mixing
- 1 cup light brown sugar Packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans Toast for extra crunch
- 1 cup dark chocolate chips Can substitute semi-sweet
- to taste sea salt For sprinkling on top
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- In a small saucepan over medium heat, melt the butter. Cook until the solids turn golden and the butter smells nutty, then let it cool for 5 minutes.
- In a large bowl, combine the browned butter with the brown sugar and granulated sugar. Stir until smooth.
- Add the eggs one at a time, mixing until combined, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until incorporated.
- Fold in the chopped pecans and dark chocolate chips.
Baking
- Drop tablespoon-sized portions of dough onto the prepared sheet, leaving space in between.
- Lightly sprinkle each mound with sea salt.
- Bake for 10–12 minutes until edges are set and lightly golden.
- Let cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Unsalted butter lets you control salt; if using salted butter, reduce added salt to 1/4 teaspoon. For nut-free, omit pecans and add extra chocolate chips or toasted oats.