Description
Ingredients
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup white sugar
1 large egg
2 tsp vanilla extract
1 cup plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dark or semi-sweet chocolate chips
1/2 cup toasted pecans, chopped
Instructions
1. Melt the butter over medium heat until it foams, turns golden, and gives off a nutty aroma. Remove from heat when brown bits form and transfer to a heatproof bowl to cool until solid (about 1 hour).
2. Beat the cooled browned butter with brown and white sugars until fluffy. Add the egg and vanilla extract; mix well.
3. Whisk together the flour, baking soda, and salt, then fold into the wet mixture until just combined.
4. Stir in chocolate chips and toasted pecans evenly.
5. Scoop dough using a 1/4 cup scoop, placing each portion on a lined baking sheet with space in between.
6. Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers look slightly underdone.
7. Cool cookies on the sheet for 10 minutes before transferring to a rack to finish cooling.
Notes
Allow browned butter to cool and solidify before using to prevent greasy cookies.
Toast pecans first for deeper flavor.
Do not overbake; the centers should look soft when removed from the oven.
Store cookies in an airtight container with a slice of bread to maintain softness.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170–190
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg