Go Back
Stack of brown butter pecan chocolate chunk cookies with top cookie broken in half.
Print

Brown Butter Pecan Chocolate Chip Cookies

These pecan chocolate chip cookies are packed with flavor thanks to brown butter, a hint of cinnamon and chunks of dark chocolate. The brown butter gives a delicious nutty caramel flavor that makes these cookies so addictive. They're chewy with slightly crispy golden edges for the perfect bakery-style texture.
Course Dessert
Cuisine American
Keyword Pecan Chocolate Chip Cookies, Pecan Chocolate Chunk Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 15 minutes
Servings 20 large cookies
Calories 317kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 cup unsalted butter (226 grams) divided
  • 2 ⅔ cup all-purpose flour (333 grams)
  • 1 tsp baking soda
  • ½ teaspoon cinnamon
  • ½ tsp salt I use coarse salt or sea salt
  • 1 cup brown sugar (200 grams) packed - light or dark works
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces dark chocolate (226 grams) chopped, or 1 ¼ cup chocolate chips
  • ¾ cup pecan pieces (about 90 grams) If using pecan halves, measure after chopping

Instructions

  • Divide the butter in half (113 grams per half). Cut into cubes.
  • Add half the butter (113 gras/half cup) into a saucepan over medium-medium high heat. Melt the butter while gently whisking. After the butter has fully melted, continue whisking. It will bubble and froth. After about 5-10 minutes, it will start to turn an amber color and give off a nutty aroma. Remove the browned butter from the heat. Let cool for about 10-20 minutes. Optionally, sift the flecks out of the butter. If some get in, that's ok.
  • In a medium bowl whisk together the flour, baking soda, cinnamon and salt. Set aside.  
  • In a large bowl beat the remaining ½ cup (113 grams) of butter (the butter that has not been browned) with the brown sugar and granulated sugar until no lumps of butter or sugar remain.
  • Beat in the cooled browned butter, followed by the vanilla extract and eggs.
  • Starting with the mixer on a low speed, beat the dry ingredients into the butter mixture.
  • Stir in the chopped dark chocolate and pecans. I always leave a little out of the batter for adding on top of each cookie.
  • Cover the bowl with plastic and refrigerate for 30 minutes or up to 24 hours.
  • Form the dough into balls about 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheet. 
  • When ready to bake, preheat the oven to 350F (180C or 170C fan forced) degrees. Line cookie sheets with parchment paper or silicone baking mats.
  • Form the dough into balls with about 3 tablespoons of dough each. I use 2 scoops of a medium cookie scoop (each scoop is 1.5 tablespoons). If the dough has been in the fridge overnight, you may need to let it sit for 10 minutes on the counter first so that it's easier to work with.
  • Place the dough balls at least 2.5 inches (about 5 cm) apart on the lined cookie sheets. Optionally, place a few extra chocolate chunks and pecan pieces on top of each cookie.
  • Bake 1 sheet at a time in the middle of the preheated oven for about 10-13 minutes, or until the tops look just set apart from the pools of melty chocolate.

Notes

  1. Butter: This recipe requires real butter (not margarine). We are only browning ½ of the butter. So ½ cup / 1 stick / 113 grams.
  2. Brown Sugar: Light or dark works for this recipe.
  3. Chocolate: Feel free to use anywhere between 45-70% dark chocolate, or even semi-sweet if you prefer. Chocolate chips work too.
  4. Pecans: Make sure to chop the pecans into pieces as opposed to using whole pecan halves. Pecan halves are too large and will make your cookies spread into add shapes. 
  5. Smaller Cookies: For smaller cookies, for the dough into balls with about 1.5 tablespoons of dough each. They'll need about 8-10 minutes to bake in the preheated oven. 
  6. Storage: Store in an airtight container at room temperature for up to 4 days. Cookie dough balls can be frozen in a freezer bag for up to 2 months. Bake from frozen. They'll need about 1-2 minutes longer. 
  7. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 20 equal-sized cookies. 

Nutrition

Calories: 317kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 127mg | Potassium: 141mg | Fiber: 2g | Sugar: 21g | Vitamin A: 317IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 2mg