Brown Butter Pecan Chocolate Chip Cookies

These Brown Butter Pecan Chocolate Chip Cookies are rich, nutty, and loaded with melty pools of chocolate. They’re super quick and easy to make with no chill time or mixer required. Perfect when you want to whip up a batch of homemade cookies fast!

Course Dessert

Cuisine American

Keyword brown butter pecan chocolate chip cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 397kcal

Author Tawnie Graham of Kroll's Korner

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

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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.

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