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Plate of brown butter pecan chocolate chip cookies drizzled with caramel.

Brown Butter Pecan Chocolate Chip Cookies

These cookies combine toasty brown butter, crunchy pecans, and rich chocolate chips for a delightful treat perfect for any occasion.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Brown the butter: Slice the butter and melt it in a light-colored skillet over medium heat. Whisk as it foams and watch closely—about 5–7 minutes until you see brown flecks and smell a nutty aroma. Remove from heat.
  3. Measure about 1/2 cup of the browned butter into a measuring cup and let it cool slightly.
  4. In a mixing bowl or stand mixer, whisk the browned butter with both sugars until lighter in color and slightly fluffy.
  5. Stir in vanilla extract and the egg until just combined.
  6. Fold in flour, baking powder, baking soda, and kosher salt until just incorporated, avoiding overmixing.
  7. Stir in chocolate chips and chopped pecans until evenly distributed.
  8. Scoop scant 1/4-cup dough balls or 2-tablespoon balls onto the prepared baking sheet, leaving about 2 inches between each ball.
  9. Cover loosely and refrigerate the tray for at least 1 hour and up to 48 hours.
  10. Bake for 10–12 minutes, until edges are deep golden and tops are light golden brown. Let cool on the baking sheet until set.

Notes

Use European-style butter for richer flavor. Store cooled cookies in an airtight container for up to 4 days. For longer storage, keep in the refrigerator for up to 2 weeks or freeze for up to 3 months.