Those Brown Butter Pecan Chocolate Chip Cookies sound amazing! The combination of crispy-chewy texture, crunchy pecans, and rich chocolate chips, all enhanced by the warmth of brown butter, must create a delightful flavor profile. Topping them with flaky sea salt adds a perfect finishing touch, balancing the sweetness and elevating the overall taste.
Would you like a recipe for these cookies or tips on making them?
ABOUT PECAN CHOCOLATE CHIP COOKIES
Texture: The cookies boast a soft, chewy interior with a crispy exterior, while the pecans provide a delightful crunch.
Flavor: The combination of brown butter, brown sugar, and pecans creates an incredibly decadent flavor profile.
Time: With just 10 minutes of prep time, 1 hour to chill, and approximately 12 minutes of baking, these cookies are quick to make.
Effort: Surprisingly simple to prepare, these cookies require just browning the butter, mixing the ingredients, scooping the dough, and baking. Enjoy the delicious results!
EQUIPMENT
- 1 whisk
- 1 mixing bowl
- 1 handheld or stand mixer
- 1 cookie dough scooper
- Parchment paper
- 1 baking sheet
- 1 cooling rack
INGREDIENTS
8 tablespoons butter (room temperature)
¼ cup granulated sugar
¾ cup dark brown sugar (packed)
1 teaspoon vanilla extract
1 large egg (room temperature)
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup chocolate chips
1 cup pecan halves (roughly chopped)
Flaky sea salt (optional)
INSTRUCTIONS
- Prepare Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. - Make Brown Butter:
In a skillet or saucepan over medium heat, add the sliced butter. Whisk as the butter melts; it will foam, then begin to brown and form small flecks. Once it turns golden brown and emits a nutty aroma, remove from heat and pour the butter into a measuring cup. Ensure it measures about ½ cup; a little extra is fine. - Whisk Butter and Sugar:
In a mixing bowl (or the bowl of a stand mixer), combine the browned butter, granulated sugar, and dark brown sugar. Whisk until the mixture is light and fluffy. Reduce the speed to low and add the vanilla extract and egg, mixing until well combined. - Mix Dry Ingredients:
Gently fold in the flour, baking powder, baking soda, and kosher salt until just incorporated. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all ingredients are combined. Be careful not to overmix, as this can make the dough dense. Finally, fold in the chocolate chips and chopped pecans. - Scoop:
Using a cookie scoop, spoon, or measuring cup, form ¼-cup dough balls (or smaller 2-tablespoon balls for bite-sized cookies). Place them on the prepared baking sheet, leaving at least 2 inches of space between each ball to allow for spreading. - Chill:
Cover the baking sheet loosely with plastic wrap or a clean dishcloth and refrigerate for at least 1 hour (up to 2 days) to develop the caramel flavor. - Bake:
Bake the cookies on the middle rack, one tray at a time, for 10-12 minutes. The edges should be deep golden brown, while the tops remain light golden. For crispier cookies, add an extra 1-2 minutes to the bake time. - Remove and Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet until set. Repeat the baking process with the remaining cookie dough. If desired, sprinkle with flaky sea salt before serving.
Baking Tips
- Immediately remove the butter from heat once browned to prevent burning.
- Line your baking sheet with parchment paper for easier cleanup.
- Use a cookie scoop for uniform cookie sizes, ensuring consistent texture.
- Avoid overmixing the ingredients to keep the cookies tender.
- Bake on the middle rack for even cooking.
- Allow cookies to cool completely before storing to prevent sogginess.
STORAGE
Store chocolate pecan cookies in an airtight container in a cool, dry place for up to 7 days. They can also be frozen for up to 1 month in a freezer-safe bag. Thaw in the fridge or on the counter. To warm, heat your oven to 300°F (150°C) and warm the cookies on a baking sheet for 2-3 minutes.
NUTRITION INFORMATION (PER COOKIE)
- Calories: 255 kcal
- Carbohydrates: 48 g
- Protein: 3 g
- Fat: 6 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 0.2 g
- Monounsaturated Fat: 0.3 g
- Trans Fat: 0.002 g
- Cholesterol: 18 mg
- Sodium: 237 mg
- Potassium: 117 mg
- Fiber: 1 g
- Sugar: 32 g
- Vitamin A: 44 IU
- Calcium: 69 mg
