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Home » Recipes » Cookies

Pecan Chocolate Chip Cookies

September 15, 2022 by brooke 12 Comments

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Pecan chocolate chip cookies are baked using brown butter, buttery toasted pecans and rich chocolate chips. With a crispy edge and chewy center you'll find yourself craving more and more.

Pecan chocolate chip cookies with a bite missing from one.

These brown butter pecan chocolate chip cookies are warm, cozy and the ultimate upgrade to the classic cookie if you're a nut lover. The aromatic flavors of the browned butter and toasted pecan pair perfectly with the rich chocolate and then their finished off with a little sprinkle of salt.

If you love pecans and want other recipes using them you should try my peach mango crumble pie, german chocolate cake, or my cinnamon streusel coffee cake.

two pecan chocolate chip cookies broken in half and stacked on top of each other to see inside.

WHY YOU WILL LOVE THESE

BROWNED BUTTER- The addition of browning the butter in these cookies brings out so much more flavor.

CRISPY EDGES & CHEWY CENTER- These have such a great texture with a crispy buttery edge and a chewy chocolate center.

NO CHILL TIME- These can be started and done within an hour which is always a nice when a craving hits!

INGREDIENT NOTES

  • BUTTER- You will want to brown the butter and then allow it to cool before starting the dough.
  • DARK BROWN SUGAR- I love the extra richness the dark brown sugar gives in these cookies, but light brown is fine too.
  • TURBINADO SUGAR- This will give the cookies a little more texture, but you can sub with granulated sugar if needed.
  • FLOUR- Weigh your flour if possible, but if not, lightly spoon it into a measuring cup.
  • PECANS- Make sure you toast the pecans, it brings out so much more flavor!
  • CHOCOLATE CHIPS- I used semi-sweet, but milk or dark would be great too.
  • FLAKED SALT- I always flake before and after baking.
all the ingredients needed to make pecan chocolate chip cookies.

STEP BY STEP INSTRUCTIONS

STEP ONE: Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool to room temperature. If needing to speed up the process pop in the fridge or freezer for a bit.

Browned butter after cooled.
toasting pecans on a cookie sheet.

STEP TWO: Preheat oven to 350 F. Line two baking sheets with parchment paper. Place pecans on one sheet and bake for 9-11 minutes, or until toasted and nutty smelling. Set aside to cool.

STEP THREE: Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs and vanilla, mix until smooth on low speed, about 30 seconds.

butter and sugar.
eggs and vanilla added.

STEP FOUR: Add flour, soda, salt, cinnamon and mix until combined. Fold in chocolate chips and pecans pieces.

adding dry ingredients.
pecans and chocolate chips mixed in.

STEP FIVE: Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6-8 cookie balls on your baking sheet and sprinkle with flaked salt. Bake the cookies for 9-11 minutes. You're looking for a light golden brown outside rim. Sprinkle with more salt if you like.

cookie dough on baking sheet.
freshly baked cookies on cookie sheet.

EXPERT BAKING TIPS

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Make sure you allow your butter to cool completely before starting to make the dough. If its warm at all it will affect your cookie texture and they will spread too much.

If your cookies spread and aren't a perfect circle run a spatula or spoon around the edges right out of the oven and you can help mold that shape.

FAQ

Can I chill this cookie dough even though it isn't required?

Yes, You can always chill your dough, it just isn't necessary for these cookies.

Why didn't my cookies spread out?

The main reason this happens is because there is too much flour in the dough. I always suggest weighing ingredients.

Can I use regular butter instead of browning it?

For this recipe it is necessary to brown it. While it cooks it loses liquid and therefor the consistency would be off with melted or softened 1 cup of butter.

a broken pecan chocolate chip cookie with chocolate oozing out.

STORING AND FREEZING

Pecan chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.

FREEZING

You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.

4 cookies stacked on top of each other.

OTHER BROWN BUTTER COOKIE RECIPES

Brown Butter Oatmeal Raisin Cookies

Pumpkin White Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

Pecan chocolate chip cookies with a bite missing from one.

Pecan Chocolate Chip Cookies

brooke
Pecan chocolate chip cookies are baked using brown butter, buttery toasted pecans and rich chocolate chips. With a crispy edge and chewy center you'll find yourself craving more and more.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 9 mins
butter to cool 30 mins
Total Time 59 mins
Course Dessert
Cuisine American
Servings 18
Calories 357 kcal

Ingredients
 
 

  • 1 cup butter browned
  • 1 cup dark brown sugar light is fine too
  • ¼ cup sugar
  • ¼ cup turbinado sugar
  • 2 large eggs room temp
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 1 tsp baking soda
  • ½ teaspoon cinnamon
  • 2½ cups all-purpose flour
  • 1 cup pecans toasted and chopped
  • 1½ cups semi-sweet chocolate chips
  • flaked salt for topping

Instructions
 

  • Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool to room temperature. If needing to speed up the process pop in the fridge or freezer for a bit.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper. Place pecans on one sheet and bake for 9-11 minutes, or until toasted and nutty smelling. Set aside to cool.
  • Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
  • Add eggs and vanilla, mix until smooth on low speed, about 30 seconds.
  • Add flour, soda, salt, cinnamon and mix until combined. Fold in chocolate chips and pecans pieces.
  • Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6-8 cookie balls on your baking sheet and sprinkle with flaked salt. Bake the cookies for 9-11 minutes. You're looking for a light golden brown outside rim. Sprinkle with more salt if you like.

Notes

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
 

Nutrition

Calories: 357kcalCarbohydrates: 40gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 49mgSodium: 284mgPotassium: 155mgFiber: 2gSugar: 23gVitamin A: 356IUVitamin C: 0.1mgCalcium: 33mgIron: 2mg
Keyword brown butter cookies, brown butter pecan cookies, butter pecan, pecan chocolate chip cookies
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Katie Organ

    September 23, 2022 at 11:49 pm

    5 stars
    Loved these so much, those toasted pecans were heaven!

    Reply
  2. Maggie Shimon

    December 01, 2022 at 3:55 pm

    5 stars
    Chewy and so yummy

    Reply
  3. Alice

    December 02, 2022 at 9:12 pm

    5 stars
    Unbelievable. Make these NOW. Don't even hesitate!!!

    Reply
    • brooke

      December 03, 2022 at 9:11 am

      Yay! Thank you so much!!

      Reply
  4. Lisa Aranda

    December 04, 2022 at 10:01 pm

    5 stars
    Ohhh boy! I wasn’t sure about the browned butter but I tried it and they were spectacular!! Thank you !

    Reply
    • brooke

      December 05, 2022 at 7:37 am

      Oh yay!!! Thank you!! I love brown butter so much.

      Reply
  5. Angelica

    December 17, 2022 at 3:59 pm

    Is it possible to sub the turbinado sugar for regular or brown?

    Reply
    • brooke

      December 18, 2022 at 10:36 am

      Yes, I would sub with regular!

      Reply
  6. Lene

    December 19, 2022 at 1:44 am

    Is it possible to make this recipe with gluten-free flour?

    Reply
    • brooke

      December 20, 2022 at 8:10 am

      I haven't tried it yet, but I know a lot of people have had success with cup4cup and auntie's flour in my cookie recipes. I'd love to know if you try!

      Reply
  7. Sam

    December 20, 2022 at 11:42 pm

    5 stars
    These were insanely good!!! The brown butter was a first for me and it was easy, and so worth it. I used a bag of roasted and salted pecans and hazelnuts (well it was a fancy nut mix but I picked those 2 out haha) and the hazelnuts were a fantastic touch. I accidentally used salted butter and added half a tsp of salt before I realized so they were a tad on the salty side but that was on me for using salted butter, salted nuts, and salt hahaha ooops! But they still turned out sooo good!

    Reply
    • brooke

      December 21, 2022 at 11:40 am

      I'm so glad, and the hazelnuts sounds like a great addition! Thank you so much!!

      Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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