Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
Introduction
These Tasty Browned Butter Pecan Chocolate Chip Cookies are a delicious twist on a classic favorite. The nutty richness of browned butter pairs perfectly with toasted pecans and melty chocolate chips, creating a cookie with crisp edges and chewy centers. Perfect for any occasion or a cozy treat at home.
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. The butter will bubble and turn a deep golden yellow with small brown bits and a nutty aroma. Be careful not to burn it. Pour the browned butter into a heatproof bowl and refrigerate for about an hour until solidified.
- Step 2: Transfer the solidified browned butter to a stand mixer bowl. Add the brown sugar and white sugar, then cream together for about 2 minutes until fluffy. Add the egg and vanilla extract, mixing thoroughly to combine.
- Step 3: Add the all-purpose flour, baking soda, and salt to the bowl. Stir on low speed just until combined, avoiding over-mixing. 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: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. This resting time helps achieve crisp edges with chewy centers. Serve warm with a glass of milk for a perfect treat.
Tips & Variations
- Toast the pecans yourself to enhance their flavor and crunch.
- For a nut-free version, omit pecans and add extra chocolate chips or dried fruit.
- Chilling the dough before baking can help prevent spreading and give thicker cookies.
- Use high-quality chocolate chips for the best taste and texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months; thaw at room temperature before enjoying. To refresh, warm cookies briefly in the microwave for a soft, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
How do I know when the butter is properly browned?
The butter will bubble and turn a golden amber color with small brown bits settling on the bottom of the pan. It also releases a nutty, toasted aroma. Watch closely to prevent burning.
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Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
- Total Time: 1 hour 27 minutes
- Yield: 18–20 cookies 1x
Description
These Tasty Browned Butter Pecan Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the classic sweetness of chocolate chips and crunchy toasted pecans. With crisp edges and chewy centers, these cookies are a perfect indulgent treat for any occasion.
Ingredients
Browned Butter
- 1/2 cup unsalted butter
Cookie Dough
- 1/2 cup solidified browned butter (from Step 1)
- 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, then gently stir or swirl the pan continuously. The butter will bubble and change to a deep golden yellow with a nutty aroma and small brown bits forming. Remove from heat immediately to avoid burning. Pour 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 brown sugar and white sugar, then cream together for about 2 minutes until fluffy and well combined. Add the egg and vanilla extract, mixing again until fully incorporated.
- Mix Dry Ingredients and Fold in Chocolate Chips and Pecans: Add the flour, baking soda, and salt to the mixing bowl and stir on low speed just until combined, being careful not to overmix. Fold in the chocolate chips and chopped toasted pecans evenly throughout the dough.
- Shape and Bake the Cookies: Using a large cookie scoop or a 1/4 cup measuring cup, portion out the dough onto a parchment or silicone mat-lined baking sheet, leaving space between each cookie. 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: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Enjoy these cookies with a glass of milk for the ultimate treat.
Notes
- Do not overmix the dough to keep cookies tender and avoid toughness.
- Watch the butter closely while browning to prevent burning.
- Use toasted pecans for added crunch and flavor.
- Chilling the browned butter helps create the perfect cookie texture.
- For softer cookies, slightly underbake by removing a minute earlier.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Desserts
- Method: Baking
- Cuisine: American
Keywords: browned butter, pecan chocolate chip cookies, homemade cookies, toasted pecans, chocolate chip cookies, dessert
