Browned Butter Pecan Chocolate Chip Cookies are a delightful elevation of a classic, offering an irresistible depth of flavor that will have you reaching for another. This recipe unlocks a more complex taste profile by transforming simple ingredients into something truly extraordinary, perfect for any occasion or just because.
Key Ingredients for Browned Butter Pecan Chocolate Chip Cookies:
- 1 cup (2 sticks or 226g) unsalted butter, divided
- 1 ½ cups (300g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255g) semi-sweet chocolate chips
- 1 cup (100g) chopped pecans, toasted (optional, but highly recommended)
How to Make Browned Butter Pecan Chocolate Chip Cookies:
These Browned Butter Pecan Chocolate Chip Cookies are surprisingly straightforward to whip up, delivering an intensely satisfying cookie experience in under an hour. The magic lies in the browned butter, which imbues every bite with a nutty richness, complemented beautifully by the crunch of toasted pecans and the melted pockets of chocolate. Preparation time is approximately 20 minutes, with an additional 10-12 minutes per batch for baking.
Step-by-Step Instructions:
- Brown the Butter: In a light-colored saucepan over medium heat, melt 1 cup (2 sticks or 226g) of unsalted butter. Continue to cook, swirling the pan occasionally, until the butter foams and then begins to subside. Watch for tiny brown specks to appear at the bottom of the pan and a toasted nutty aroma to fill your kitchen. This usually takes about 5-8 minutes. Once browned to your liking (be careful not to burn it!), immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool slightly for about 10 minutes.
- Cream Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with the granulated sugar and light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the 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.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in Add-ins: Gently fold in the semi-sweet chocolate chips and the toasted chopped pecans (if using).
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 24 hours. Chilling the dough helps prevent the cookies from spreading too much and develops deeper flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For larger, chewier cookies, you can use a cookie scoop or roll the dough into balls.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Browned Butter Pecan Chocolate Chip Cookies:
You’ll absolutely adore these Browned Butter Pecan Chocolate Chip Cookies because they take the beloved chocolate chip cookie to an entirely new level of deliciousness. The star of the show is undoubtedly the browned butter, which lends an incredible nutty depth and caramel-like undertones that plain butter just can’t match. This sophisticated twist transforms a simple dessert into an elegant treat that feels incredibly special, all without much extra effort. Plus, making them at home means you can control the quality of ingredients, ensuring a delicious outcome every time, and saving money compared to buying gourmet cookies.
These cookies are wonderfully satisfying, offering a perfect balance of chewy centers, slightly crisp edges, and the delightful crunch of pecans against the backdrop of melted chocolate. They’re a fantastic alternative to your everyday chocolate chip cookie, offering a rich, complex flavor profile that’s both comforting and exciting. So why wait? Gather your ingredients, embrace the browning butter process, and bake up a batch of these heavenly Browned Butter Pecan Chocolate Chip Cookies today – your taste buds will thank you!
Storing and Reheating Tips:
- Storing at Room Temperature: Once completely cooled, homemade Browned Butter Pecan Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft.
- Refrigerating for Longer Freshness: For extended freshness, store the cooled cookies in an airtight container in the refrigerator for up to 1 week. The texture might become slightly firmer, but they will still be delicious.
- Freezing Cookie Dough: The uncooked cookie dough can be frozen for future enjoyment. Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. They will keep for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Freezing Baked Cookies: Fully cooled baked cookies can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.
- Reheating Baked Cookies: To reheat room-temperature or refrigerated cookies, place them on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through and slightly softened. Microwaving for 10-15 seconds can also revive them, especially if you prefer a softer cookie.
Final Thoughts:
These Browned Butter Pecan Chocolate Chip Cookies are a testament to how a simple technique can elevate a classic treat to new heights. Give this recipe a try for an unforgettable cookie experience that’s sure to become a favorite. You won’t regret the rich, nutty flavor that comes from browned butter!
Browned Butter Pecan Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a light-colored saucepan over medium heat, melt 1 cup (2 sticks or 226g) of unsalted butter. Continue to cook, swirling the pan occasionally, until the butter foams and then begins to subside. Watch for tiny brown specks to appear at the bottom of the pan and a toasted nutty aroma to fill your kitchen. This usually takes about 5-8 minutes. Once browned to your liking (be careful not to burn it!), immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool slightly for about 10 minutes.1 cup unsalted butter
- In a large mixing bowl, combine the cooled browned butter with the granulated sugar and light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.1 cup unsalted butter, 1 ½ cups granulated sugar, ¾ cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the semi-sweet chocolate chips and the toasted chopped pecans (if using).1 ½ cups semi-sweet chocolate chips, 1 cup chopped pecans
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 24 hours. Chilling the dough helps prevent the cookies from spreading too much and develops deeper flavors.
- Preheat your oven to 375°F (190°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 between each cookie. For larger, chewier cookies, you can use a cookie scoop or roll the dough into balls.
- Bake for 10-12 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 5-10 minutes before transferring them to a wire rack to cool completely.