Brown Butter Pecan Chocolate Chip Cookies combine a crispy exterior with a tender, chewy center, crunchy pecans, and melty chocolate chips. Toasty brown butter lends a warm, nutty aroma, and a light sprinkle of flaky sea salt brightens the flavors.
These pecan chocolate chip cookies are a favorite with friends and family. Inspired by a miso-toffee cookie variation, this version balances brown sugar sweetness and brown-butter richness with crunchy pecans and chocolate chips. Finish each cookie with flaky sea salt for a little contrast that elevates every bite.
About Pecan Chocolate Chip Cookies
- Texture – Crisp edges, soft centers, and a satisfying pecan crunch.
- Flavor – Brown butter and brown sugar add depth and caramel notes, while pecans and chocolate chips provide richness and contrast.
- Time – About 10 minutes prep, 1 hour chill time, and 10–12 minutes baking per sheet.
- Effort – Simple steps: brown the butter, combine ingredients, scoop, chill, and bake.
Key Ingredients
- Pecans – Add rich, buttery crunch.
- All-purpose flour – The base for structure.
- Butter – Browning the butter creates a caramel-like, nutty flavor.
- Vanilla extract – Enhances overall sweetness and aroma.
- Sugar – A mix of brown and granulated sugar gives moisture, chew, and spread.
- Baking soda & baking powder – Provide lift and a tender crumb.
- Egg – Binds the dough and contributes to texture.
- Chocolate chips – Semi-sweet chips give the best balance; milk or dark can be used to taste.
Substitutions
- Gluten-free – Substitute a 1:1 gluten-free all-purpose flour blend.
- Chocolate – Use dark for a more intense chocolate flavor or milk/white for a sweeter cookie.
- Nuts – Swap walnuts for pecans if preferred.
- Sugar – Light brown sugar yields a milder caramel note.
Variations
- Extra chocolatey – Stir in an additional 1/2 cup chocolate chips.
- No nuts – Omit pecans for a classic chocolate chip cookie.
- Serve – These cookies are excellent with milk or a plant-based alternative.
See the recipe card below for exact quantities.
Instructions
- Prepare oven and pans – Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Brown the butter – Melt sliced butter in a skillet over medium heat, whisking as it foams. Continue until the milk solids turn golden brown and a nutty aroma develops. Remove from heat and transfer to a measuring cup; you should have about 1/2 cup liquid (a little more is fine).
- Cream butter and sugars – In a mixing bowl, whisk together the browned butter, granulated sugar, and dark brown sugar until light and slightly fluffy. Reduce speed, then add vanilla and the egg, mixing until combined.
- Combine dry ingredients – Fold in flour, baking powder, baking soda, and kosher salt just until incorporated. Scrape the bowl to ensure even mixing—avoid overmixing.
- Add mix-ins – Fold in chocolate chips and roughly chopped pecans.
- Scoop – Portion the dough into 1/4-cup mounds for large cookies, or 2-tablespoon portions for smaller cookies. Leave at least 2 inches between each on the baking sheet.
- Chill – Cover the sheet loosely and chill the dough for at least 1 hour (or up to 2 days) to deepen the caramelized flavor and control spread.
- Bake – Bake one tray at a time on the middle rack for 10–12 minutes. Edges should be deep golden and centers lightly golden. For a crisper cookie, bake 1–2 minutes longer.
- Cool and finish – Let cookies cool on the sheet until set, then transfer to a rack. Sprinkle with flaky sea salt if desired.
Pro tip: Use a rimmed baking sheet for even heat and parchment paper to prevent sticking and simplify cleanup.
Storage
Store cookies in an airtight container at room temperature for up to 7 days. To freeze, cool completely, place in a freezer-safe bag, remove excess air, and freeze up to 1 month. Thaw at room temperature or in the refrigerator, and warm briefly in a 300°F (150°C) oven for 2–3 minutes if desired.
Baking Tips
- Remove browned butter from the heat promptly to avoid burning—brown to golden with nutty notes.
- Use a cookie scoop for uniform cookies so they bake evenly.
- Avoid overmixing the dough to keep cookies tender.
- Bake on the middle rack for consistent results; rotate sheets if baking multiple trays.
- Allow cookies to cool before storing to prevent sogginess from trapped steam.
Recipe FAQs
Brown butter adds warm, caramel-like notes and a richer, nuttier flavor that enhances the cookie’s depth.
For chewier cookies, bake on the shorter end of the time range (about 10 minutes) so the centers remain soft.
Cookies can become hard if overbaked or if too much flour is added. Measure accurately and watch the bake time.
Too much butter or an incorrect sugar-to-flour ratio can cause excess spread. Chill the dough and measure ingredients precisely.
Related Recipes
Double Chocolate Chip and Coffee Biscotti-
Miso Toffee Chocolate Chip Cookies
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Baci di Dama (Italian Chocolate Hazelnut Cookies)
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Crispy Chewy Chocolate Chip Walnut Cookies
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📖 Recipe
Brown Butter Pecan Chocolate Chip Cookies
Ingredients
- 10 tablespoons butter
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips
- 1 cup pecan halves, roughly chopped
- Flaky sea salt (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Brown the butter: melt and cook until golden brown with nutty aroma. Cool slightly and measure about 1/2 cup.
- In a mixing bowl, whisk browned butter with granulated and brown sugar until light. Add vanilla and egg; mix until combined.
- Fold in flour, baking powder, baking soda, and kosher salt until just combined. Avoid overmixing.
- Fold in chocolate chips and chopped pecans.
- Scoop dough into 1/4-cup portions (or 2-tablespoon for smaller cookies) and place on the prepared sheet, leaving space to spread.
- Chill the scooped dough for at least 1 hour, up to 2 days.
- Bake one tray at a time on the middle rack for 10–12 minutes until edges are deep golden.
- Cool on the sheet until set, then transfer to a rack. Sprinkle flaky sea salt if desired.
Notes
- Remove butter from heat as soon as it browns to avoid burning.
- Use a cookie scoop for even cookies and consistent baking.
- Don’t overmix the dough to keep cookies tender.
- Cool cookies completely before storing to retain texture.
Storage
- Store in an airtight container at room temperature up to 7 days. Freeze up to 1 month; thaw before serving and warm briefly if desired.
Nutrition
Carbs: 48 g |
Protein: 3 g |
Fat: 6 g