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.
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.
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.
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.
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.
STEP FOUR: Add flour, soda, salt, cinnamon and mix until combined. Fold in chocolate chips and pecans pieces.
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.
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
Yes, You can always chill your dough, it just isn't necessary for these cookies.
The main reason this happens is because there is too much flour in the dough. I always suggest weighing ingredients.
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.
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.
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
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.
Katie Organ
Loved these so much, those toasted pecans were heaven!
Maggie Shimon
Chewy and so yummy
Alice
Unbelievable. Make these NOW. Don't even hesitate!!!
brooke
Yay! Thank you so much!!
Lisa Aranda
Ohhh boy! I wasn’t sure about the browned butter but I tried it and they were spectacular!! Thank you !
brooke
Oh yay!!! Thank you!! I love brown butter so much.
Angelica
Is it possible to sub the turbinado sugar for regular or brown?
brooke
Yes, I would sub with regular!
Lene
Is it possible to make this recipe with gluten-free flour?
brooke
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!
Sam
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!
brooke
I'm so glad, and the hazelnuts sounds like a great addition! Thank you so much!!