Brown Butter Pecan Chocolate Chip Cookies have a crispy-chewy texture, the irresistible crunch of pecans, and the rich sweetness of chocolate chips. Made with toasty brown butter for a touch of warmth, these cookies are topped with a sprinkle of flaky sea salt, elevating their flavor to new heights.
These pecan chocolate chip cookies are one of our most requested cookies amongst family and friends. Inspired by our umami-rich Miso Toffee Chocolate Chip Cookies, the combination of ingredients is the perfect balance of sweet and rich. We add the brown butter for a nutty and decadent aroma and top each cookie with flaky sea salt.
Jump to:
About Pecan Chocolate Chip Cookies
- Texture - The cookies are soft on the inside and crispy on the outside. The pecans add a nice crunch.
- Flavor - The brown butter, brown sugar, and pecans make the cookies extra decadent.
- Time - It takes just 10 minutes of prep, 1 hour to chill, and about 12 minutes to bake.
- Effort - These cookies are easier than they look. Just brown the butter, mix the ingredients, scoop the cookie dough, then bake and enjoy!
Key Ingredients
- Pecans - Pecans add a buttery flavor and crunchy texture.
- Flour - All purpose flour is the foundation for these cookies.
- Butter - We brown the butter to give the cookies a uniquely rich and nutty aroma.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the chocolate chip cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Sugar - We use both brown and granulated sugar in this recipe. The brown sugar adds moisture while the white sugar adds sweetness and helps the cookies spread as the sugar melts.
- Baking soda and powder - Baking soda helps the cookie dough spread and baking powder makes the cookie dough tender.
- Egg - Egg yolk binds the ingredients together.
- Chocolate chips - We recommend semi-sweet chocolate chips because they are the perfect combination of sweet and rich. You can also use milk chocolate chips if you want a sweeter chip.
Substitutions
- Gluten-free - Use 1-to-1 gluten-free all purpose flour to make these cookies gluten-free. While we haven't tested it with this recipe, we recommend trying it with this gluten-free flour.
- Chocolate Chips - Use dark chocolate chips if you prefer a more intense chocolate flavor. Use white or milk chocolate chips for a sweeter alternative.
- Caramel Chips - Try our Caramel Chip Cookies if you want an extra sweet chocolate chip cookie.
- Light brown sugar - Use light brown sugar if you prefer a less caramel flavored cookie.
- Walnuts - This cookie recipe will also be delicious with walnuts.
Variations
- Extra chocolatey - If you want to make these cookies even more chocolatey, add another half cup of chocolate chips to the dough.
- No nuts - If you are allergic to pecans or simply don't like the taste, you can omit them.
- Milk - Enjoy the cookies dipped or beside your favorite milk. If you want to make your own milk, check out these almond milk and oat milk recipes.
See recipe card for quantities.
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make brown butter - First, heat a skillet or saucepan over medium heat. Then add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Then, remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over. (Photo 1, 2, and 3)
- Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, add the browned butter, granulated sugar, and brown sugar and whisk until light and fluffy. (Photo 4)
- Whisk wet ingredients - Then reduce the speed to low and add the vanilla and egg until combined. (Photo 5 and 6)
- Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Then scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense as a result. (Photo 7 and 8)
- Add mix-ins - Fold in chocolate chips and chopped pecans. (Photo 9)
- Scoop - Then, use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup cookie dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. (Photo 10)
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This allows the caramel flavor to develop.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer. (Photo 11)
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Then repeat the process with the remaining cookie dough. Finally, top with flaky sea salt, if desired. (Photo 12)
Pro tip - Use a baking sheet for even heating and line it with parchment paper to minimize sticking and cleanup time.
Storage
Store these chocolate pecan cookies in an air-tight container and keep in a cool, dry place for up to 7 days.
You can also freeze these cookies for up to 1 month. To store, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to enjoy them, thaw them in the refrigerator or on the counter. To warm the cookies, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes.
Baking Tips
- Once the butter is browned, remove it from the heat immediately to prevent it from burning. The butter can burn very quickly!
- Make your cookies the same size with a cookie dough scooper to ensure the cookies have the same texture. When using it, scrape excess cooking dough off the scooper using the edge of the bowl then place the dough onto the baking sheet.
- Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
- Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets from top to bottom halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before storing to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy.
Recipe FAQs
Why add brown butter to the recipe?
Brown butter adds a unique warm and caramel like flavor to the recipe that accentuates all the rich cookie flavors.
What is the secret to chewy pecan chocolate chip cookies?
If you want chewier pecan cookies, only bake them for 10 minutes.
Why are my pecan chocolate chip cookies hard?
Your pecan cookies can be hard if you over bake them or use too much flour.
How do I prevent the cookies from spreading too much?
Cookies will spread too much if they have an incorrect flour, sugar, and butter ratio. Always double check the measurements or the cookies can spread too much.
Why are my pecan chocolate chip cookies greasy?
This can happen if you use too much butter, but our recipe won't result in greasy cookies.
What makes chocolate chip cookies fluffy instead of flat?
The leavening agents (baking powder and baking soda) will ensure the cookies are fluffy. You also need to make sure you have the right ratio of flour, leavening agents, and butter.
Did You Like This Recipe?
Love these brown butter pecan cookies recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this brown butter chocolate cookies recipe, tag #theheirloompantry so we can see your chocolate pecan cookies!
📖 Recipe
Brown Butter Pecan Chocolate Chip Cookies
Brown Butter Pecan Chocolate Chip Cookies have a crispy-chewy texture, the irresistible crunch of pecans, and the rich sweetness of chocolate chips. Made with toasty brown butter for a touch of warmth, these cookies are topped with a sprinkle of flaky sea salt, elevating their flavor to new heights.
Servings: 10 cookies
Calories: 255kcal
Equipment
Ingredients
- 10 tablespoon butter room temperature
- ¼ cup granulated sugar
- ¾ cup dark brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chocolate chips
- 1 cup pecan halves roughly chopped
- Flaky sea salt optional
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over.10 tablespoon butter
- Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined.¼ cup granulated sugar, ¾ cup dark brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and chopped pecans.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup chocolate chips, 1 cup pecan halves
- Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the caramel flavor to develop.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Top with flaky sea salt, if desired.Flaky sea salt
Video
Notes
Baking Tips
- Use high quality butter with a higher fat content.
- Once the butter is browned, remove it from the heat immediately to prevent it from burning. It can become burned butter very quickly!
- Use a baking sheet for even heating and line it with parchment paper to minimize cleanup time.
- Make your cookies the same size with a cookie dough scooper to ensure the cookies have the same texture. When using it, scrape excess cooking dough off the scooper using the edge of the bowl.
- Don't over-mix ingredients or they can get tough.
- Bake on the middle rack for even cooking.
- Cool down the cookies before storing to ensure the cookies don't get soggy.
- Store chocolate pecan cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze these cookies for up to 1 month in a freezer safe bag. Thaw them in the fridge or on the counter when you want to enjoy them. To warm them, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes.
Nutrition
Calories: 255kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 237mg | Potassium: 117mg | Fiber: 1g | Sugar: 32g | Vitamin A: 44IU | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!
Paula
This recipe is the greatest!! The browned butter added a warmth to the flavor and really elevated the flavor from a usual chocolate chip cookie. Everybody who tasted the cookies was really impressed and asked for the recipe.
I usually make chocolate chip cookies (I have a very good recipe) for my holiday baking but this recipe if far superior and I am switching to this for the holidays and beyond!!