Browned Butter Pecan Chocolate Chip Cookies – Chewy & Nutty

There’s something comforting about the scent of browned butter swirling through the kitchen on a quiet afternoon. These Browned Butter Pecan Chocolate Chip Cookies fill the air with nutty sweetness and warm, toasty notes. They’re chewy in the middle, crisp on the edges, and packed with melty chocolate and crunchy pecans a perfect mix of cozy and indulgent. Ready in about an hour, they strike the right balance between simple and special, even for beginner bakers.

Why These Browned Butter Pecan Chocolate Chip Cookies Stand Out

Browned butter changes everything. It deepens the flavor, bringing a rich, caramelized nuttiness you just can’t get from regular butter. The toasted pecans add crunch and a warm, earthy note that pairs beautifully with dark or semi-sweet chocolate. Together, they make a cookie that’s chewy at the center yet crisp along the rim. Each batch packs around 1720–1870 calories total, with about 18–23 grams of protein and plenty of satisfying richness from 105–115 grams of fat.

Ingredients You’ll Need

• Unsalted butter: lets you control the salt and builds that nutty browned flavor.
• Brown sugar: adds chewiness and a subtle molasses depth.
• White sugar: balances sweetness and texture.
• Egg: binds and softens the dough.
• Vanilla extract: enhances aroma and sweetness.
• All-purpose flour: keeps structure light yet sturdy.
• Baking soda: helps cookies rise slightly and spread evenly.
• Salt: sharpens every flavor.
• Chocolate chips: dark or semi-sweet melt into glossy puddles.
• Toasted pecans: crunchy, buttery texture that amplifies the brown butter’s warmth.

Step-by-Step: How to Make Browned Butter Pecan Chocolate Chip Cookies

Browning and Cooling the Butter

Start by melting your butter over medium heat. Watch for it to foam, then turn golden. Once the tiny milk solids at the bottom darken slightly and smell nutty, pull it off the heat. Pour into a heatproof bowl to stop the cooking. Let it chill for about an hour, until solid. This step keeps cookies thick and prevents a greasy texture.

Mixing the Dough

Once the butter firms up, beat it with both sugars until light and creamy. Add the egg and vanilla, mixing until smooth. In another bowl, whisk flour, baking soda, and salt together. Slowly mix dry into wet ingredients until just combined overmixing can toughen your dough. Fold in the chocolate chips and toasted pecans for even distribution.

Shaping and Baking the Cookies

Scoop 1/4-cup portions of dough onto a parchment-lined baking sheet, spacing them apart to allow spreading. Bake at 350°F (175°C) for 10–12 minutes, just until the edges turn golden while centers still look a bit soft. Let cookies rest on the baking sheet for 10 minutes before moving them to a rack. They’ll firm up as they cool, creating that perfect chewy center.

Tips for Perfect Results Every Time

Allow the browned butter to fully cool before using it’s key to preventing oily cookies. Toast your pecans first to release their natural oils and deepen their flavor. Always pull the cookies out when they still look slightly underdone; they’ll continue baking from the residual heat. Avoid overmixing or skipping the cooling step these two make or break the texture.

Easy Ingredient Substitutions

If you’re out of butter, try coconut oil for a mild tropical note. Swap in almonds or walnuts, or skip nuts altogether if you prefer a smoother texture. You can also mix chocolate types—milk, dark, or even chopped bars. For a twist, use maple or almond extract instead of vanilla. Each swap gives a new layer of flavor while keeping the cookies rich and tender.

Serving Ideas and Pairings

These cookies are heavenly warm, straight from the rack with a glass of cold milk. You can also sandwich them with vanilla ice cream for a quick dessert. They pair beautifully with hot coffee or cocoa and make a cozy addition to any dessert tray. For more cookie inspiration, try my chewy chocolate chip cookies or the fall favorite classic pumpkin chocolate chip cookies.

Storage, Freezing, and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to a week. Slip a slice of bread inside to keep them soft. You can freeze baked cookies for up to 3 months or store dough balls to bake later just add 1–2 minutes to the baking time. To reheat, microwave for 10–15 seconds or warm them in a 300°F oven until lightly soft again.

More Such Recipes

• pumpkin cheesecake cookies
• cinnamon roll dump cake
• apple pie bites recipe
• lazy ice cream sandwich cake
• chocolate no bake cookies

Conclusion

These Browned Butter Pecan Chocolate Chip Cookies turn a simple treat into something unforgettable. The nutty aroma, the gooey chocolate, and the satisfying crunch all come together in each bite. Bake them once, and they’ll become your go-to dessert for holidays, weekends, or any day that needs a touch of warmth. For more home-baked inspiration, follow along on Pinterest or Facebook.

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