Simple Browned Butter Pecan Chocolate Chip Cookies
These cookies combine the nutty aroma of browned butter with the crunch of pecans and rich chocolate, creating a comforting treat that’s perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, browned until nutty and aromatic Use high-quality butter for the best flavor.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed Adds chew and caramel depth.
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt Plus extra for finishing.
- 1 cup pecans, roughly chopped and toasted For crunch and warmth.
- 1 1/2 cups chocolate chips or chopped chocolate Use semi-sweet or a mix of dark and milk chocolate.
Instructions
Preparation
- Brown the butter by melting it over medium heat in a light-colored saucepan. Swirl the pan occasionally until the milk solids foam and turn golden brown. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together both sugars and the warm browned butter until glossy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Fold the dry mix into the wet ingredients until just combined.
- Gently stir in the toasted pecans and chocolate chips, saving a handful to press on top before baking.
- Scoop tablespoon-sized mounds onto a parchment-lined sheet and chill for 20–30 minutes if desired.
- Preheat the oven to 350°F (175°C) and bake for 10–12 minutes until the edges are golden and centers look set but soft.
- Let the cookies rest on the pan for 5 minutes before transferring them to a rack to cool.
Notes
Double the pecans for a nuttier flavor, or omit them for a nut-free option. Substitute half of the white flour with whole wheat for a healthier variation.