Name: Brown Butter Pecan Chocolate Chip Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Ingredients: 10 tbsp unsalted butter, room temperature (to brown); 1/4 cup granulated sugar; 3/4 cup dark brown sugar, packed (deepens caramel notes); 1 tsp vanilla extract; 1 large egg, room temperature; 1 1/2 cups all-purpose flour (spoon and leveled); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 cup chocolate chips; 1 cup pecan halves, roughly chopped; flaky sea salt (optional, for finishing)

I first made these Brown Butter Pecan Chocolate Chip Cookies on a rainy afternoon and they instantly became my go-to when I wanted something that tasted indulgent but wasn’t fussy. The brown butter adds a toasty, caramel-like depth, the pecans bring crunch and warmth, and the plump chocolate chips melt into little pockets of goo. Make them for holidays, cookie swaps, or an extra-special weeknight treat.

What makes this recipe special

This cookie balances chewy centers, crisp edges, and a nutty brown-butter flavor you’ll notice from the first bite. It’s not just chocolate chip plus nuts—the browning of the butter changes the whole profile, adding complexity without extra ingredients. These are great when you want a slightly elevated classic for a bake sale, gift box, or after-dinner dessert.

“A perfect combination of caramelized butter and toasted pecans — every bite feels intentional and comforting.”

The cooking process explained

Before you start: this recipe is easier than it sounds. You brown the butter, mix sugars and egg, fold in dry ingredients, add mix-ins, chill the dough, then bake. Expect about 1 hour active time plus chilling. Chilling firms the dough so cookies spread less and develop chewier interiors with crisp rims.

Preparing Brown Butter Pecan Chocolate Chip Cookies

Step-by-step expectation:

Brown the butter until nutty and aromatic, then measure about 1/2 cup of the liquid.
Cream browned butter with both sugars until light.
Add vanilla and egg; then fold in dry ingredients just until combined.
Stir in chocolate chips and chopped pecans; portion dough, chill, then bake 10–12 minutes. Tip: If you enjoy brown-butter flavor in other bakes, you might also like this gluten-free pumpkin chocolate chip cookie with warm autumn spices.

Gather these items

10 tbsp unsalted butter, room temperature (to brown)
1/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tsp vanilla extract
1 large egg, room temperature
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup chocolate chips
1 cup pecan halves, roughly chopped
Flaky sea salt (optional, for finishing)

Notes and swaps:

Use European-style butter for richer flavor. If you want a simpler shortbread-style cookie base to adapt, check out this buttery 3-ingredient shortbread cookie for ideas.
Dark brown sugar deepens caramel notes; light brown works in a pinch.

Step-by-step overview

Preheat and prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
Brown the butter: Slice the butter and melt it in a light-colored skillet over medium heat. Whisk as it foams and watch closely—once you see brown flecks and smell a nutty aroma (about 5–7 minutes), remove from heat.
Measure: Pour the browned butter into a measuring cup; you should have roughly 1/2 cup of liquid. Let it cool slightly.
Mix sugars and butter: In a mixing bowl or stand mixer, whisk the browned butter with granulated and dark brown sugar until lighter in color and slightly fluffy.
Add wet ingredients: Stir in vanilla and the egg until just combined.
Combine dry ingredients: Fold in flour, baking powder, baking soda, and kosher salt until just incorporated. Avoid overmixing to keep cookies tender.
Fold in mix-ins: Add chocolate chips and chopped pecans, stirring until evenly distributed. For a similar dough-chilling method used in flaky, spicy cookies, see this brown sugar pop tart cookie.
Portion: Scoop scant 1/4-cup dough balls for large cookies, or 2-tablespoon balls for smaller cookies. Leave about 2 inches between dough balls.
Chill: Cover loosely and refrigerate the tray for at least 1 hour and up to 48 hours. Chilling improves texture and flavor.
Bake: Place one tray on the middle rack and bake 10–12 minutes, until edges are deep golden and tops are light golden brown. Centers will look slightly soft.
Cool and finish: Let cookies cool on the sheet until set. Finish with flaky sea salt if desired.

How to serve Brown Butter Pecan Chocolate Chip Cookies

Best ways to enjoy it

Serve warm for melty chocolate and soft centers—pair with a cold glass of milk or espresso. For a dessert plate, stack two cookies with a scoop of vanilla ice cream for an instant sundae. To gift, put cooled cookies in parchment-lined tins with tissue paper; the pecans keep them tasting fresh and homemade.

How to store

Keeping leftovers fresh

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Add a slice of bread to the container to help maintain softness.
Refrigerator: Store up to 2 weeks; bring to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in a 325°F oven for 5–7 minutes. Dough can be frozen (portion balls) for up to 30 days—bake from frozen, adding a couple minutes to bake time.
Food safety: Always cool cookies completely before sealing to prevent condensation and sogginess.

Pro chef tips

Watch the butter: Browned butter can go from nutty to burnt quickly. Use a light pan and low-to-medium heat, and remove it as soon as you see browned specks and smell caramel notes.
Measure flour correctly: Spoon flour into the cup and level it—packing flour gives dry, dense cookies.
Don’t overmix: Stop once you no longer see streaks of flour. Overworking develops gluten and makes cookies tough.
Dough temperature: If you want thicker cookies without chilling long, use slightly chilled dough and bake a little longer. For more caramelization, bake on a dark baking sheet.
For texture inspiration, try the spicy-sweet balance in these Mexican hot chocolate cookies for ways to add warming spices to part of the batch.

Creative twists

Brown Butter Toffee Pecan: Fold in 1/2 cup chopped toffee bits with the chips for extra crunch.
Espresso Boost: Add 1 tsp instant espresso powder to the dry ingredients to intensify chocolate flavor.
Nut swap: Use walnuts or toasted almonds if pecans aren’t available.
Chewy oats: Replace 1/4 cup flour with old-fashioned oats for a heartier texture.
Vegan: Use a vegan butter substitute, a flax egg, and dairy-free chocolate chips—browning vegan butter may behave differently, so watch color and aroma.

FAQ

Q: Can I skip chilling the dough?

A: You can, but chilling firms the dough and prevents over-spreading, producing chewier centers and better flavor. If short on time, chill for at least 20–30 minutes.

Q: How long does browning the butter take?

A: About 5–7 minutes over medium heat. Watch carefully—it moves fast once it starts to brown. Remove from heat as soon as you see brown flecks and smell a nutty aroma.

Q: Can I halve or double the recipe?

A: Yes. Halving is straightforward. For doubling, mix in batches or use a large bowl to ensure even mixing. Baking time remains similar; rotate sheets if baking multiple at once.

Q: Will cookies be chewy or crispy?

A: Slightly chewy centers with crisp edges when baked 10–12 minutes. Bake on the shorter side for softer centers, longer for crispier cookies.

Conclusion

These Brown Butter Pecan Chocolate Chip Cookies are a simple upgrade to the classic—brown the butter, chill the dough, and enjoy a deeper, nuttier cookie that still feels familiar. For a different take on the butter-pecan-chocolate combo, see Butter Pecan Chocolate Chip Cookies – Butternut Bakery. If you want another brown butter version with a soft, chewy texture, try the recipe at Brown Butter Pecan Chocolate Chip Cookies (Soft & Chewy).