Browned Butter Chocolate Chip Cookies with Toasted Pecans
Simple Browned Butter Pecan Chocolate Chip Cookies are rich, nutty, and soft, featuring toasted pecans and melty chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Ingredients
Scale
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, toasted and chopped
1 1/2 cups semi-sweet chocolate chips
Instructions
- Brown butter over medium heat until golden and nutty, then cool slightly.
- Beat browned butter with brown and granulated sugars until creamy.
- Add eggs and vanilla extract.
- Whisk flour, baking soda, and salt; mix into wet ingredients.
- Fold in toasted pecans and chocolate chips.
- Chill dough for 20–30 minutes.
- Preheat oven to 350°F (175°C), line baking sheet, scoop dough 2 inches apart.
- Bake 12–14 minutes until edges golden and centers soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
- Store in airtight container for up to 5 days or freeze.
Notes
Sprinkle sea salt, try nut variations, or drizzle chocolate over cooled cookies. Chilling dough controls spreading.