Brown Butter Pecan Chocolate Chip Cookies are the ultimate indulgence, bringing together rich, nutty brown butter with sweet chocolate and crunchy pecans for a cookie experience that’s both sophisticated and comforting. This recipe is your guide to mastering this irresistible treat, perfect for any occasion.
Key Ingredients for Brown Butter Pecan Chocolate Chip Cookies
- 1 cup (2 sticks or 226g) unsalted butter, cut into cubes
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255g) semi-sweet chocolate chips (or a mix of semi-sweet and dark)
- 1 cup (110g) chopped pecans, lightly toasted
How to Make Brown Butter Pecan Chocolate Chip Cookies
Whipping up these Brown Butter Pecan Chocolate Chip Cookies is surprisingly straightforward, promising a deeply satisfying, melt-in-your-mouth experience. The magic truly lies in the simple step of browning the butter, which unlocks a toasty, nutty aroma and a rich depth of flavor that elevates these cookies far beyond the ordinary. With a preparation time of approximately 20 minutes for dough and 20 minutes for baking, you’ll have a batch of heavenly cookies ready to enjoy in under an hour.
Step-by-Step Instructions
- Brown the Butter: Place the cubed unsalted butter in a light-colored saucepan over medium heat. As the butter melts, it will foam. Continue to cook, swirling the pan occasionally, until the milk solids at the bottom turn a golden-brown and the butter emits a nutty aroma. This usually takes 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and set aside to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar and packed light brown sugar. Pour in the slightly cooled browned butter. Whisk vigorously until well combined and no lumps of sugar remain.
- Add Eggs and Vanilla: Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) until just combined. Be careful not to overmix.
- Fold in Chocolate Chips and Pecans: Gently fold in the semi-sweet chocolate chips and the toasted chopped pecans until evenly distributed throughout the dough.
- Chill the Dough (Optional but Recommended): For best results and to prevent excessive spreading, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Cookies: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. You can also roll them into balls for a more uniform shape.
- Bake: Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Brown Butter Pecan Chocolate Chip Cookies
You’ll absolutely adore these Brown Butter Pecan Chocolate Chip Cookies because they offer a gourmet flavor profile that’s incredibly accessible for home bakers. The star of the show is undeniably the deeply toasty, nutty essence imparted by the browned butter, a simple yet transformative step that makes these cookies taste like they’re from a high-end bakery. Compared to a standard chocolate chip cookie, the addition of pecans adds a delightful textural contrast and earthy undertone, elevating them from a simple treat to a complex, satisfying indulgence.
Beyond their incredible taste and texture, making these cookies at home is a fantastic way to save money compared to purchasing similar artisanal cookies from bakeries. You control the quality of ingredients, ensuring every bite is packed with flavor without the premium price tag. So go ahead, preheat your oven and give these Brown Butter Pecan Chocolate Chip Cookies a try – your tastebuds (and your wallet) will thank you!
Storing and Reheating Tips
To keep your Brown Butter Pecan Chocolate Chip Cookies tasting their best, store them in an airtight container at room temperature for up to 3-4 days. Ensure they are completely cool before storing to prevent condensation, which can make them soggy. If you have more cookies than you can enjoy within that timeframe, they freeze beautifully. Wrap individual cookies or stacks of cookies tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen cookies will stay fresh for up to 3 months.
To reheat frozen cookies, you can simply let them thaw at room temperature for about 30 minutes. For a warm, freshly baked experience, place them on a baking sheet in a preheated oven at 300°F (150°C) for 5-8 minutes, or until warmed through and slightly crisp again. This method is perfect for reviving cookies that might have lost a bit of their crispness after storage.
Final Thoughts
These Brown Butter Pecan Chocolate Chip Cookies are a testament to how a few simple tweaks can create extraordinary flavor. We encourage you to bake up a batch and experience this elevated cookie classic for yourself – you won’t be disappointed!
Brown Butter Pecan Chocolate Chip Cookies
Ingredients
Equipment
Method
- Place the cubed unsalted butter in a light-colored saucepan over medium heat. As the butter melts, it will foam. Continue to cook, swirling the pan occasionally, until the milk solids at the bottom turn a golden-brown and the butter emits a nutty aroma. This usually takes 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and set aside to cool slightly.1 cup unsalted butter
- In a large mixing bowl, combine the granulated sugar and packed light brown sugar. Pour in the slightly cooled browned butter. Whisk vigorously until well combined and no lumps of sugar remain.3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1 cup unsalted butter
- Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) until just combined. Be careful not to overmix.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gently fold in the semi-sweet chocolate chips and the toasted chopped pecans until evenly distributed throughout the dough.1 1/2 cups semi-sweet chocolate chips, 1 cup chopped pecans
- For best results and to prevent excessive spreading, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. You can also roll them into balls for a more uniform shape.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.