Name: Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1/2 cup brown sugar (packed); 1/4 cup white sugar; 1 large egg; 2 tsp vanilla extract; 1 cup plus 2 tbsp all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 2/3 cup dark or semi-sweet chocolate chips; 1/2 cup toasted pecans, chopped

Introduction

These browned butter pecan chocolate chip cookies offer a rich and nutty twist on a classic favorite. The browned butter adds a deep, toasty flavor that perfectly complements the sweet chocolate chips and crunchy toasted pecans. They bake up with crisp edges and chewy centers, making them an irresistible treat for any occasion.

A stack of three golden-brown chocolate chip cookies sits on a white marbled surface, with visible chocolate chips embedded in each cookie. The top cookie has a bite taken out, revealing its soft, chewy inside speckled with melted chocolate chips and small nut pieces. The cookies have a slightly rough, crumbly texture around the edges and a smoother surface on top. Near the cookies, a few whole pecans are placed on the surface, adding contrast with their darker reddish-brown color and grooved texture. The overall scene is close-up, showing detailed crumb structures and rich chocolate chunks, with a soft, blurred white background. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Place the unsalted butter in a medium saucepan over medium heat. Let it melt, then gently stir or swirl the pan as it cooks. The butter will bubble and change to a deep golden yellow with small brown bits and a nutty aroma. Be careful not to burn it. Pour the browned butter into a heatproof bowl and refrigerate for about an hour until solidified.

Step 2: Transfer the solidified browned butter to a stand mixer bowl. Add the brown sugar and white sugar. Cream the mixture for about 2 minutes until fluffy and combined. Add the egg and vanilla extract, mixing until fully incorporated.

Step 3: Add the all-purpose flour, baking soda, and salt to the bowl. Stir on low speed just until combined—avoid over-mixing to keep cookies tender. Fold in the chocolate chips and toasted pecans evenly throughout the dough.

Step 4: Using a large cookie scoop or 1/4 cup measuring cup, portion the dough onto a baking sheet lined with parchment or a silicone mat, leaving space between each cookie. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are set.

Step 5: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack. This helps them finish setting with crisp edges and chewy centers. Serve and enjoy with milk or your favorite beverage.

Tips & Variations

To toast pecans quickly, spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring halfway through.

For a different nutty flavor, try substituting walnuts or almonds.

If you prefer sweeter cookies, increase the white sugar by up to 2 tablespoons.

Make smaller cookies for bite-sized treats—just reduce baking time by a few minutes and watch closely.

FAQs

Can I skip browning the butter?

While you can use melted butter instead, browning the butter adds a rich, nutty flavor that really elevates these cookies. It’s worth the extra step if you have time.