Brown Butter Pecan Chocolate Chip Cookies
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If you’re ever looking for the simplest way to elevate your cookies, or honestly, any dessert, brown butter is the way to go. It adds incredible flavor that pairs perfectly with the crunchy toasted pecans and pools of semi-sweet chocolate in these cookies.
Some of my all-time favorite desserts feature brown butter (Brown Butter Caramel Snickerdoodles, Brown Butter Chocolate Chip Blondies, or Zucchini Cake with Brown Butter Frosting), and these cookies are no exception.
But the brown butter isn’t the only thing to love about this recipe. These cookies are unbelievably easy to make. You don’t need a mixer, and no chill time is required.
Oh, and one of my favorite parts? This recipe makes 13 perfectly chewy cookies (a baker’s dozen if you will🧑🍳), so if you’re making these as a gift for someone else, you can easily steal one for yourself and they’ll never know 😊
Table Talk with Tawnie
Are you looking for an easy cookie recipe that you can bake on lazy weekends or when you need a last-minute gift for a friend? If that’s you, these Brown Butter Pecan Chocolate Chip Cookies are the perfect answer. I really love how simple these cookies are (don’t let the brown butter intimidate you, it’s super easy and worth the few extra minutes), and the flavors just go so well together. The chopped chocolate bar is key for getting those big pools of chocolate, and the pecans add the perfect amount of nuttiness and crunch. Seriously, if you’re a fan of nuts in your desserts, these cookies should definitely be at the top of your list!
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- All-purpose flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these ones!
- Egg + egg yolk: Adding an extra egg yolk helps create a richer, chewier cookie. You can save the egg white for breakfast the next day! Also, make sure your eggs are at room temperature so they will mix more easily with the rest of the wet ingredients.
- Pecans: I like to chop the pecans into small pieces so they’re evenly distributed throughout the dough. This way, you get a little bit of pecan in every bite without any big chunks overpowering the cookie.
- Chocolate bar: I like to use a semi-sweet chocolate bar. Ghirardelli is my go-to! Chopping a bar instead of using chocolate chips gives you those big, melty pools of chocolate throughout the cookies. The mix of larger chunks and smaller flecks also adds the best texture and flavor to every bite. I also like to garnish these cookies with a few extra semi-sweet chocolate chips.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Start by browning the butter. You can use this post for reference. Let it cool slightly, then combine it with the rest of the wet ingredients.
Whisk dry ingredients
In a separate bowl, whisk the dry ingredients together.
Combine wet & dry ingredients
Add the dry ingredients to the wet ingredients and mix until combined.
Add mix-ins
Fold in the pecans and the chopped chocolate.
Scoop & bake!
Scoop the cookie dough and place on prepared baking sheets. Bake for 8-10 minutes. Immediately after baking, use a round cutter or glass to “scoot” the cookies and top the warm cookies with the semi-sweet chocolate chips, extra pecans, and a sprinkle of flaky sea salt. Let cool and ENJOY!
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Allow the brown butter to cool: Allow the brown butter to cool slightly before whisking it into the rest of the wet ingredients.
- Don’t over-mix the dough: Mix until the ingredients are just combined. Over-mixing can develop too much gluten, making the cookies tough. To prevent this, I like to fold in the dry ingredients just until no more dry flour pockets are left.
- Don’t over-bake: These cookies look very soft and slightly underbaked when you take them out of the oven. The centers will continue to set as the cookies cool, keeping them soft and chewy with melty chocolate puddles.
- Crinkly edges: I like to bang the baking sheet on the oven rack 1 or 2 times during baking for extra crinkly edges.
If you’re looking for a quick cookie fix just for one, try my new Single-Serve Thin and Chewy Chocolate Chip Cookie. You can even add pecans!
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chocolate: Feel free to swap the semi-sweet chocolate for milk or dark chocolate. You can also use a combination of two.
- Nuts: Don’t like pecans? Swap the pecans for almonds, walnuts, or peanuts.
Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. It so quick and easy and makes a huge difference!
Storage / Freezing
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 3 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
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Ingredients
- 3/4 cup unsalted butter (browned and slightly cooled)
- 1 cup dark brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 Tbsp. vanilla extract
- 2 Tbsp. heavy cream
- 2¼ cups all-purpose flour (spooned & leveled)
- 1 tsp. cornstarch
- 1 tsp. fine salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- ⅛ tsp. ground cinnamon
- 1 cup chopped pecans ( plus more for garnish)
- 4 oz semi-sweet chocolate bar (chopped, I use Ghirardelli)
- Semi-sweet chocolate chips (for garnish)
- Flaky sea salt (such as Maldon, for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the butter: Use this post for reference. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter foams, turns golden brown, and has a nutty aroma. Pour into a large heat-safe bowl and let cool slightly for ~10 minutes. Just so it’s not super hot anymore.3/4 cup unsalted butter
- Preheat and prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine wet ingredients: In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, vanilla extract, and heavy cream.1 cup dark brown sugar, 1/2 cup granulated sugar, 1 large egg + 1 egg yolk, 1 Tbsp. vanilla extract, 2 Tbsp. heavy cream
- Mix dry ingredients: In a separate bowl, whisk the flour, cornstarch, salt, baking soda, baking powder, and cinnamon.2¼ cups all-purpose flour, 1 tsp. cornstarch, 1 tsp. fine salt, 1 tsp. baking soda, ½ tsp. baking powder, ⅛ tsp. ground cinnamon
- Combine: Add the dry ingredients into the wet ingredients and mix until just combined.
- Add mix-ins: Fold in the pecans and the chopped chocolate.1 cup chopped pecans, 4 oz semi-sweet chocolate bar
- Scoop: Using a large 3-tablespoon cookie scoop, scoop 13 dough balls onto the prepared baking sheets, spacing them a few inches apart.
- Bake: Bake for just 8-10 minutes, until edges are set and light golden but centers still look slightly soft. Pro tip: I like to bang the baking sheet on the oven rack 1 or 2 times during baking for extra crinkly edges. Start Timer
- Finish: Immediately after baking, use a round cutter or glass to “scoot” the cookies into neat circles. Top the warm cookies with the semi-sweet chocolate chips (or more chocolate chunks if you prefer), extra pecans, and a sprinkle of flaky sea salt.Semi-sweet chocolate chips, Flaky sea salt
- Cool: Allow cookies to cool on the baking sheet for 3-5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Allow the brown butter to cool: Allow the brown butter to cool slightly before whisking it into the rest of the wet ingredients.
- Don’t overmix the dough: Mix until the ingredients are combined. Overmixing can develop too much gluten, making the cookies tough. To prevent this, I like to fold in the dry ingredients just until no more dry flour pockets are left.
- Don’t overbake: These cookies look very soft and slightly underbaked when you take them out of the oven. The centers will continue to set as the cookies cool, keeping them soft and chewy with melty chocolate puddles.
- Crinkly edges: I like to bang the baking sheet on the oven rack 1 or 2 times during baking for extra crinkly edges.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
