Brown Butter Pecan Chocolate Chip Cookies

Warm and chewy browned butter pecan chocolate chip cookies with flaky sea salt on a parchment paper-lined baking sheet.

5 from 3 votes

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.

Prep Time15

Cook Time10

Chill time1

Total Time1 25

Course: Dessert, Sweets

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 255kcal

Author: Kathleen Higashiyama

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.

Storage

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