These pecan chocolate chip cookies are bursting with flavor thanks to brown butter, a touch of cinnamon and generous chunks of dark chocolate. The browned butter adds a nutty, caramel note that makes these cookies irresistible. They are chewy with slightly crisp golden edges for an ideal bakery-style texture.
Updated September 14, 2022: recipe refined, tips clarified and photos refreshed
Pecan Chocolate Chip Cookies – the ULTIMATE Gourmet Cookies
If you’re after a cookie with depth and balance, these pecan chocolate chip cookies deliver. Chocolate and pecans are obvious stars, but browning half the butter adds an extra layer of nutty, caramel flavor while brown sugar lends a soft caramel undertone. A hint of cinnamon and pure vanilla round out the profile for a cookie that tastes truly gourmet.
Originally this recipe used chocolate chips; now I often use chopped dark chocolate for gooey pools of chocolate in every bite. Both options work well, and the name remains familiar as pecan chocolate chip cookies.
What is Brown Butter?
Brown butter is butter that has been melted and cooked until the milk solids turn golden brown and the aroma becomes richly nutty. It is widely used in both sweet and savory cooking to add complexity and depth. For these cookies, brown butter pairs beautifully with pecans and dark chocolate, enhancing both flavor and aroma.
How to Make Brown Butter
Don’t be intimidated—browning butter is simple when you follow a few steps:
- Measure and cut the butter into cubes.
- Use a light-colored saucepan over medium to medium-high heat so you can watch the color change easily.
- Melt the butter while whisking or gently swirling the pan so it heats evenly.
- After melting it will bubble and froth—keep whisking during this stage.
- When it reaches an amber color and gives off a nutty scent, remove it from the heat and let it cool.
Note: Brown flecks are normal—they are the toasted milk solids. You can sift them out if desired, but remove the butter from the heat before the flecks darken to black. If some flecks end up in the dough, it’s fine for this recipe.
Baking Tips & Tricks
- Only half the butter is browned. Combining browned butter with regular softened butter preserves the ideal cookie texture while adding rich flavor.
- Allow browned butter to cool 10–20 minutes before adding it to the rest of the butter so it doesn’t melt the soft butter.
- Measure flour accurately: either weigh it or whisk then spoon into dry measuring cups and level off. Too much flour makes dry, crumbly cookies.
- Chill the dough for about 30 minutes to control spread. You can also refrigerate the dough overnight for deeper flavor.
The result is a cookie with warm pockets of melted dark chocolate, crunchy pecan pieces and that signature browned-butter caramel note. These cookies feel bakery-made and taste gourmet.
Brown Butter Pecan Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 cup unsalted butter (226 grams), divided
- 2 2/3 cup all-purpose flour (333 grams)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt (coarse or sea salt recommended)
- 1 cup brown sugar (200 grams), packed (light or dark)
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 8 ounces dark chocolate (226 grams), chopped (or 1 1/4 cup chocolate chips)
- 3/4 cup pecan pieces (about 90 grams) — chop halves before measuring
Instructions
- Divide the butter into two equal portions (about 113 grams per half) and cut into cubes.
- Brown one half of the butter: melt it in a light-colored saucepan over medium to medium-high heat, whisking or swirling. After it melts it will bubble and froth; continue until it turns amber and smells nutty (about 5–10 minutes). Remove from heat and cool 10–20 minutes. Optionally sift out the brown flecks.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl and set aside.
- In a large bowl, beat the remaining (unbrowned) butter with brown sugar and granulated sugar until smooth and no lumps remain.
- Beat in the cooled browned butter, then add vanilla and eggs, mixing until combined.
- With the mixer on low, gradually add the dry ingredients into the butter mixture until just combined.
- Fold in the chopped dark chocolate and pecans, reserving a few pieces to press onto the tops of the cookies if desired.
- Cover the bowl and refrigerate the dough for 30 minutes, or up to 24 hours.
- Preheat the oven to 350°F (180°C or 170°C fan). Line baking sheets with parchment or silicone mats.
- Scoop dough into balls about 3 tablespoons each (two scoops of a 1.5-tablespoon scoop). If dough was chilled overnight, let it sit 10 minutes to soften slightly.
- Place dough balls at least 2.5 inches (5 cm) apart on the prepared sheets and optionally press a few extra chocolate chunks and pecan pieces on top.
- Bake one sheet at a time in the center of the oven for 10–13 minutes, or until the tops are set but chocolate pools remain melty. Cool on the sheet briefly before transferring to a rack.
Notes
- Butter: Use real unsalted butter. Only half the butter is browned (about 1/2 cup / 113 grams).
- Brown sugar: Light or dark both work well.
- Chocolate: 45–70% dark chocolate is ideal, or use semi-sweet if preferred. Chocolate chips work too.
- Pecans: Chop pecan halves into pieces before measuring to avoid oversized nuts that affect spread.
- Smaller cookies: For smaller cookies, use 1.5 tablespoon dough balls and bake 8–10 minutes.
- Storage: Store baked cookies in an airtight container at room temperature up to 4 days. Freeze dough balls up to 2 months; bake directly from frozen adding 1–2 minutes to bake time.
- Nutrition: Nutrition values are estimates based on 20 equal-sized cookies.