Brown Butter Pecan Chocolate Chip Cookies. These cookies are the ultimate holiday treat! With nutty brown butter, rich chocolate chips, and crunchy pecans, they’re soft, chewy, and irresistibly good — the perfect cookie to bake for family, friends, or holiday gatherings.
Why you’ll love these Brown Butter Pecan Chocolate Chip Cookies
- Perfect texture.: Crisp edges, oeey gooey center. Ahhh melt in your mouth good.
- Easy: they come together easily and they’re so good!
- Taste amazing: you’ll have to make them and see for yourself. Just be ready to thank me later hehe.
- The best of both worlds. Butter pecans and Chocolate Chips… it gets no better!
Ingredients for Brown Butter Pecan Chocolate Chip Cookies?
Here’s what you’ll need
- All purpose flour
- Unsalted Butter: browned, for that perfect nutty flavor.
- Eggs: 1 egg and 1 egg yolk
- Madagascar Vanilla Syrup Vanilla bean paste or Vanilla Syrup
- Sugars: both granulated and brown sugar
- Salt: this helps balance the cookie.
- Baking Soda: helps the cookie spread
- Pecans: roughly chopped
- Chocolate chips: I used semi sweet chocolate chips for this recipe.
How to make these Brown Butter Pecan Chocolate Chip Cookies?
These butter pecan chocolate chip cookies are simple to make and full of flavor! Here’s how to get the perfect batch.
Brown the Butter: Start by browning the butter over medium heat. The butter will melt, then bubble with large bubbles, and finally begin to foam. Once it foams, keep stirring for about 30 seconds until the butter turns golden brown and smells nutty. Remove from heat and let it cool.
Make the Cookie Dough: While the butter cools, mix the dry ingredients in a bowl and set aside. In a separate bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until well combined. Add 1 egg, 1 egg yolk, vanilla extract, and mix until smooth. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips and chopped Pecans.
Dough balls: Using an ice cream scoop, scoop out even-sized balls of dough and roll them between your hands until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Bake: Preheat the oven to 350°F (175°C). Before baking, press a few more chocolate chips and pecans onto the tops of each dough ball for extra chocolatey goodness. Place on a baking sheet and bake for 10 minutes.
Cool and Serve: Let the cookies cool on the baking sheet for 7 minutes before serving. Enjoy your deliciously gooey, chocolate-caramel cookies!
Tips to make the best Brown Butter Pecan Chocolate Cookies
- for crispy on the outside and chewy on the inside cookies, slightly under-bake the cookies. They will continue cooking as they cool. 10-11 minutes is the perfect sweet spot unless they’re large than 1 ounce balls.
- As soon as they’re out of the oven, place a bowl over the cookies and give them a little swirl to get that perfect round shape.
- I like to bake my cookies on a baking sheet lined with parchment paper.
- When mixing the dry ingredients into the wet, I recommend mixing with a silicone spatula to prevent over mixing.
- I like adding a little cornstarch to my cookie dough. It is a thickener but it made the cookies crisp on the edges and doughy in the center.
Here I’ve curated a list of all my favorite baking and cooking essentials. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE IT HERE
more cookie recipes to enjoy!
- Easy Strawberries and Cream Cookies
- Holiday Brown Butter Chocolate Caramel Cookies
- The Best Double Chocolate Chip and Pecan Cookies
- The Best Soft and Chewy Fruity Pebble Cookies
If you try my Brown Butter Pecan Chocolate Cookies , I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Brown Butter Pecan Chocolate Chip Cookies
Equipment
- cookie sheet
Ingredients
- 1 1/4 cup All purpose flour
- 3/4 cup unsalted butter browned and melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2/3 cup semi sweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- In a saucepan, heat butter over medium heat. Stirring constantly until the butter begins to foam and turns a golden brown. It will smell nutty. Take butter off the heat as soon as it begins to foam and allow to cool completely before using.
- In a large mixing bowl, combine the cooled brown butter, brown and white sugar, and whisk until combined. Add in the egg and egg yolk, and vanilla. Mix until combined and smooth.
- Add the flour, baking soda and salt. Using a silicone spatula to mix until just combined and there is not streaks of flour.
- Carefully fold in the chopped pecans and chocolate chips
- Using a 1-ounce cookie scoop or spoon, portion out the cookie dough and roll each scoop into smooth balls with your hands. Place them on a baking sheet, then chill for at least 30 minutes or overnight.
- When you're ready to bake, preheat the oven to 350°F degrees. To a parchment lined baking sheet, place the cookie dough 2-3 inches apart.
- Bake for 10-11 minutes. As soon as they’re out of the oven, place a bowl over the cookies and give them a little swirl to get that perfect round shape. Allow to cool at least 10 minutes before enjoying!
Did you make it?
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