These rich, buttery browned butter pecan cookies with chocolate chunks are the perfect soft, chewy, and nutty cookie. The browned butter is the star ingredient!

You know I love me some browned butter.

Actually, about 13 years ago…I flew to New York City to film a show in Food Network Studios for my browned butter cookie recipe called “I Want to Marry You Cookies.” My love for browned butter in cookies goes very deep.

I have shared my Browned Butter Chocolate Chip Cookie Recipe plus my Browned Butter Toffee Chocolate Chip Cookies and now we are adding pecans because browned butter and pecans are a match made in cookie heaven.

I have been sharing so many Christmas Cookie Recipes and this year and have compiled over 80 Christmas Cookie Recipes all in one place for you!

There’s something magical about the combination of browned butter, pecans, and chocolate chunks in a cookie. These Browned Butter Pecan Cookies are so perfectly chewy in the center with crisp edges and the perfect toffee notes from the browned butter. You are going to love this cookie recipe!

Ingredients:

• Butter — use unsalted butter in this recipe. If using salted butter, reduce the salt to 1/2 teaspoon.
• Brown Sugar + Sugar
• Eggs — use large-sized eggs in this recipe.
• Vanilla Extract — I suggest using pure vanilla extract.
• Flour — this recipe calls for all-purpose flour.
• Baking Soda
• Salt — add a touch of sea salt add the end for a salty sweet flavor. I like to use Maldon sea salt flakes.
• Chocolate Chunks — use your favorite type of chocolate — milk chocolate, dark chocolate, or semi-sweet or a mix of different types of chocolate. You can also use a mix of chocolate chips and chocolate chunks. I like to use Ghirardelli or Guittard chocolate chips mixed with chocolate bars.
• Pecans — you can stir in chopped pecans into the cookie dough or place pecan halves into the cookies as soon as you remove them from the oven.

Why use browned butter in cookies?

Browning butter involves cooking it until the milk solids turn golden brown, resulting in a nutty aroma and a deep, complex flavor. Browned butter creates subtle nuttiness and toffee notes which you don’t get from just creaming softened butter and sugars together. It creates a more complex, rich flavor profile and elevates cookies.

How to make Browned Butter Pecan Chocolate Chip Cookies:

• Place butter in a large pot or deep skillet.  I suggest cutting it into cubes. Melt butter over medium-low heat. The butter will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin to change colors from a creamy yellow to a deep amber yellow.
• The butter will begin to foam and this is why it is important to stir often so you can see what is going on with the melted butter below the foam.
• You will start to see small browned bits that will begin to form and it will be a signal that the butter is officially browned. Butter can burn quickly so WATCH CAREFULLY. It is better to pull off of the heat a little early instead of browning too long and risking burning it.
• Add the brown sugar and sugar and whisk for several minutes until the mixture is smooth and shiny. Let cool at room temperature for 15 minutes.* If the mixture isn’t completely smooth, the addition of the eggs will help to create a smooth texture.
• Add eggs and vanilla and whisk together until smooth and creamy. Fold in flour, baking soda, and salt. Check to ensure the cookie dough isn’t too warm before adding the chocolate chunks.

To make cookies more gourmet…

Set aside some of the chocolate chunks to place on top of the cookies as soon as you remove them from the oven. The cookies will still be warm to melt the chocolate and it makes them look extra gourmet.

• Fold in the chocolate chunks. You can stir in chopped pecans or place the pecans on top of the cookies as soon as you remove them from the oven.
• It is important to chill the dough to allow the mixture to set up and ingredients to incorporate together. Wrap the cookie dough tightly in plastic wrap and place in the refrigerator to chill for at least 30 minutes. I suggest chilling the dough for 24-48 hours.
• When ready to bake, if you wrapped the entire amount of dough in plastic wrap, allow the cookie dough to come to room temperature. This will help when rolling the dough. Smooth out the tops with your fingers.
• Preheat oven to 350 degrees. Place the cookie balls onto a light-colored baking sheet (lined with parchment paper). Bake for 10-13 minutes or until the edges turn a light golden color. Remove from the oven and allow to set up for several minutes before removing from the pan. Let cool on a wire rack.

FAQ’s:

Yes! It may be hard to wait but it is well worth it. Since we are using browned butter, it is important to allow some chilling time. I suggest to chill for at least 30 minutes to 1 hour. If you want extra flavorful cookies, I suggest chilling for 24-48 hours.

Absolutely! It would elevate these butter pecan cookies and make them even better. I suggest adding 1 cup of toffee bits.

Equipment:

My favorite baking tools are:

Storage and Freezing:

These browned butter pecan chocolate chip cookies can be stored in an air-tight container for several days. For the freshest cookies, eat on the day of baking.

These cookies freeze well in an freezer safe container for up to 3 months.

Popular Cookie Recipes:

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• Place butter in a large pot or deep skillet.  I suggest cutting it into cubes. Melt butter over medium-low heat. The butter will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin to change colors from a creamy yellow to a deep amber yellow. The butter will begin to foam and this is why it is important to stir often so you can see what is going on with the melted butter below the foam. You will start to see small browned bits that will begin to form and it will be a signal that the butter is officially browned. Butter can burn quickly so WATCH CAREFULLY. It is better to pull off of the heat a little early instead of browning too long and risking burning it.

• Add the brown sugar and sugar and whisk for several minutes until the mixture is smooth and shiny. Let cool at room temperature for 15 minutes.* If the mixture isn't completely smooth, the addition of the eggs will help to create a smooth texture.

• Add eggs and vanilla and whisk together until smooth and creamy. Fold in flour, baking soda, and salt. Check to ensure the cookie dough isn't too warm before adding the chocolate chunks.

• Fold in the chocolate chunks. To make cookies more gourmet…set aside some of the chocolate chunks to place on top of the cookies as soon as you remove them from the oven. The cookies will still be warm to melt the chocolate and it makes them look extra gourmet. You can stir in chopped pecans or place the pecans on top of the cookies as soon as you remove them from the oven.

• It is important to chill the dough to allow the mixture to set up and ingredients to incorporate together. Wrap the cookie dough tightly in plastic wrap and place in the refrigerator to chill for at least 30 minutes. I suggest chilling the dough for 24-48 hours.

• When ready to bake, if you wrapped the entire amount of dough in plastic wrap, allow the cookie dough to come to room temperature. This will help when rolling the dough. Smooth out the tops with your fingers. Preheat oven to 350 degrees.

• Roll balls into 2-ounce or 2 1/2-ounce balls. Place the cookie balls onto a light-colored baking sheet (lined with parchment paper). Bake for 10-13 minutes or until the edges turn a light golden color. Remove from the oven and allow to set up for several minutes before removing from the pan. Let cool on a wire rack.

• • Butter — use unsalted butter in this recipe. If using salted butter, reduce the salt to 1/2 teaspoon.

• • Salt — add a touch of sea salt add the end for a salty sweet flavor. I like to use Maldon sea salt flakes.

• • Chocolate Chunks — use your favorite type of chocolate — milk chocolate, dark chocolate, or semi-sweet or a mix of different types of chocolate. You can also use a mix of chocolate chips and chocolate chunks. I like to use Ghirardelli or Guittard chocolate chips mixed with chocolate bars.

• • Pecans — you can stir in chopped pecans into the cookie dough or place pecan halves into the cookies as soon as you remove them from the oven. These browned butter pecan cookies can be stored in an air-tight container for several days. For the freshest cookies, eat on the day of baking. These cookies freeze well in an freezer safe container for up to 3 months.

Nutrition information is automatically calculated, so should only be used as an approximation.

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