Print

Brown Butter Pecan Chocolate Chip Cookies

brown butter pecan chocolate chip cookies - featured image
Print Recipe

These bakery-style brown butter pecan chocolate chip cookies are thick, chewy, and packed with nutty, caramel-like flavor from browned butter and toasted pecans. Perfect for special occasions or everyday treats, they deliver crisp edges, gooey centers, and irresistible chocolate pools.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (170g) pecan halves or pieces (toasted)
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Optional: Flaky sea salt for sprinkling on top

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Let it melt, then foam and bubble, stirring frequently. After 4-6 minutes, when golden brown bits form and it smells nutty, immediately pour into a large mixing bowl, scraping in all the brown bits. Let cool for at least 20 minutes until just warm.
  2. While butter cools, preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6-8 minutes, shaking once, until fragrant and lightly browned. Cool, then roughly chop.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. Add brown sugar and granulated sugar to the cooled brown butter. Whisk well. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
  5. Add dry ingredients to the wet mixture. Stir with a sturdy spoon or spatula until just combined—do not overmix. Fold in toasted pecans and chocolate chips/chunks.
  6. If dough feels very sticky, chill for 30 minutes for thicker cookies (optional but recommended).
  7. Line baking sheets with parchment. Scoop dough into 2-tablespoon balls (about 40g each) and place 2 inches apart. Bake at 350°F for 10-12 minutes, until edges are golden and centers look slightly underbaked.
  8. Rotate pans halfway through for even baking. For extra gooey centers, underbake by 1 minute.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm, if using. Enjoy warm or let cool completely.

Notes

Chilling the dough for at least 30 minutes yields thicker, chewier cookies. For bakery-style looks, swirl a wide glass or biscuit cutter around hot cookies after baking. Rotate pans halfway through baking for even browning. Dough and baked cookies freeze well. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, omit pecans and add extra chocolate or sunflower seeds.

Nutrition

Keywords: brown butter, pecan, chocolate chip cookies, bakery style, chewy cookies, dessert, homemade cookies, toasted pecans, easy cookie recipe

Find it online: https://atomicbite.com/brown-butter-pecan-chocolate-chip-cookies-recipe-best-bakery-style-treats/