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Browned Butter Pecan Chocolate Chip

Browned Butter Pecan Chocolate Chip Cookies You'll Love

Delight in these Browned Butter Pecan Chocolate Chip Cookies, featuring toasted pecans and rich browned butter for an irresistible flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Use fresh butter to avoid off-flavors and ensure richness.
  • 1 cup Brown Sugar Adds moisture and deep caramel flavor.
  • 0.5 cup Granulated Sugar Balances sweetness and contributes to texture.
  • 1 large Egg Binds ingredients and enhances moisture.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile.
  • 2 cups All-Purpose Flour Forms the base; swap with gluten-free flour if desired.
  • 1 teaspoon Baking Soda Helps cookies rise.
  • 0.5 teaspoon Salt Balances sweetness.
For the Add-Ins
  • 1 cup Chocolate Chips Opt for dark or semi-sweet.
  • 1 cup Pecans Adds crunch; toast for added depth.

Equipment

  • Stand mixer
  • medium saucepan
  • Heatproof Bowl
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, melt the butter over medium heat, stirring continuously for 5 to 7 minutes until golden brown and fragrant.
  2. Transfer the browned butter to a heatproof bowl and cool slightly for 10 minutes. Then refrigerate for 1 hour or until solid.
  3. In a stand mixer, combine solidified browned butter, brown sugar, and granulated sugar. Beat until fluffy, about 2 to 3 minutes. Add egg and vanilla, mixing until incorporated.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the mixer on low speed until just combined.
  5. Fold in chocolate chips and chopped, toasted pecans using a spatula.
  6. Preheat the oven to 350°F (175°C). Let the dough rest for 10 minutes.
  7. Scoop dough onto a parchment-lined baking sheet, spacing 2 inches apart.
  8. Bake for 10 to 12 minutes until edges are golden and centers are slightly underbaked.
  9. Cool cookies on the baking sheet for 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze cookie dough balls for up to 3 months.

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