These pecan chocolate chip cookies are rich in flavor thanks to brown butter, a touch of cinnamon and generous chunks of dark chocolate. The brown butter provides a nutty, caramel-like note that makes these cookies irresistible. They bake up chewy with slightly crisp, golden edges for a perfect bakery-style texture.
This post was updated September 14, 2022 with an updated recipe, recipe tips & photos
Pecan Chocolate Chip Cookies – the ULTIMATE Gourmet Cookies
If there were a contest for the most flavorful cookie, these pecan chocolate chip cookies would win. They combine toasted pecans and dark chocolate with the deep, caramelized taste of brown butter and the mellow sweetness of brown sugar. A hint of cinnamon and vanilla complete the flavor profile.
When I first shared this recipe I used chocolate chips; more recently I use chocolate chunks so you get pools of melted dark chocolate in each cookie. Either option works, and the recipe retains its original name.
If you haven’t baked with brown butter before, get ready—this is going to be a new favorite technique.
What is Brown Butter?
Brown butter is regular butter cooked until the milk solids turn golden brown and the butter releases a nutty, toasty aroma. It adds depth and complexity to both sweet and savory recipes, and here it pairs beautifully with pecans and dark chocolate.
How to Make Brown Butter
Don’t be intimidated—browning butter is simple if you watch it closely.
- Measure and cut the butter into cubes.
- Use a light-colored saucepan so you can see the color change. Place the butter over medium to medium-high heat.
- Stir or whisk as the butter melts so it heats evenly.
- After it melts it will bubble and froth; continue whisking.
- When the color deepens to amber and you smell a nutty aroma, remove the pan from the heat.
Note: Brown butter will have brown flecks from the toasted milk solids—this is normal. If you prefer a smooth butter, you can sift them out. Remove the butter from heat before the flecks turn black; black flecks indicate burning and should be strained out.
Baking Tips & Tricks
- Only half of the butter is browned for this recipe. Using both softly creamed butter and brown butter keeps a great cookie texture while delivering intense flavor.
- Let the browned butter cool 10–20 minutes before adding so it doesn’t melt the remaining butter.
- Measure flour accurately—use a scale or whisk, spoon into the cup and level off. Too much flour makes cookies dry and crumbly.
- Chill the dough about 30 minutes so the cookies don’t spread too thin. You can also refrigerate the dough overnight.
The dark chocolate chunks create molten pockets of chocolate while pecans, browned butter and cinnamon elevate these cookies to gourmet quality.
Brown Butter Pecan Chocolate Chip Cookies
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Equipment
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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 teaspoon 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 teaspoons 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
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Divide the butter in half (113 grams per half) and cut into cubes.
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Place half the butter (113 g) in a light-colored saucepan over medium–medium-high heat. Melt and whisk gently; it will bubble and froth. After 5–10 minutes it will darken to an amber color and produce a nutty aroma. Remove from heat and let cool 10–20 minutes. Optionally sift out brown flecks.
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In a medium bowl whisk together flour, baking soda, cinnamon and salt; set aside.
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In a large bowl, beat the remaining 113 g (1/2 cup) of softened butter with the brown sugar and granulated sugar until smooth.
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Beat in the cooled browned butter, then add vanilla and eggs.
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On low speed, beat the dry ingredients into the butter mixture until combined.
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Stir in chopped dark chocolate and pecans, reserving a little to press on top of each cookie if desired.
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Cover the dough and refrigerate for 30 minutes or up to 24 hours.
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Preheat oven to 350°F (180°C or 170°C fan). Line cookie sheets with parchment or silicone mats.
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Form dough into balls about 3 tablespoons each (two scoops of a 1.5-tablespoon scoop). If chilled overnight, let sit 10 minutes to soften slightly.
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Place dough balls about 2.5 inches (6 cm) apart. Press a few extra chocolate chunks and pecan pieces on top if you like.
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Bake one sheet at a time in the center of the oven for 10–13 minutes, until the tops are just set around the melted chocolate pools. Cool on the sheet briefly, then transfer to a rack.
Notes
- Butter: Use real unsalted butter. Only half is browned (113 g).
- Brown Sugar: Light or dark brown sugar works.
- Chocolate: Use 45–70% dark chocolate or semi-sweet; chocolate chips are fine.
- Pecans: Chop pecans into small pieces; halves are too large and can affect spreading.
- Smaller Cookies: For smaller cookies, use 1.5-tablespoon dough balls and bake 8–10 minutes.
- Storage: Store cookies in an airtight container at room temperature up to 4 days. Cookie dough balls freeze up to 2 months; bake from frozen, adding 1–2 minutes to baking time.
- Nutrition: Nutrition facts are estimates per cookie, based on 20 equal-sized cookies.
Nutrition
Carbohydrates: 37g,
Protein: 4g,
Fat: 18g