Name: Brown Butter Pecan Chocolate Chip Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup chopped pecans/pecan pieces; 1¾ cup all-purpose flour; 1 teaspoon salt; ½ teaspoon baking soda; 14 tablespoons unsalted butter, sliced and divided; ½ cup granulated sugar; ¾ cup light brown sugar, packed; 2 teaspoons vanilla extract; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1¼ cup semi-sweet chocolate chips

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These Brown Butter Pecan Chocolate Chip Cookies are rich, nutty, and indulgently chewy with crispy edges and gooey centers. Made with toasted pecans and semi-sweet chocolate chips, these jumbo cookies are everything you want in a bakery-style treat—only better, because they’re homemade.

Why You’ll Love This Recipe

If you love cookies with depth and texture, this recipe is for you. The brown butter adds a deep, nutty flavor that takes the cookie to a whole new level, while the toasted pecans bring a satisfying crunch. The texture is perfection—chewy in the center and crisp around the edges. And the best part? There’s no chilling required, so you can have fresh, warm cookies in just about an hour.

Brown Butter Pecan Chocolate Chip Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup chopped pecans or pecan pieces
1¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
14 tablespoons unsalted butter, sliced and divided
½ cup granulated sugar
¾ cup light brown sugar, packed
2 teaspoons vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
1¼ cup semi-sweet chocolate chips

Directions

Preheat oven to 375°F. Line one or two baking sheets with parchment paper. If using one sheet, allow it to cool completely between batches.
Place pecans on a separate baking sheet and toast in the oven for 5–6 minutes, stirring once halfway through.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Add 10 tablespoons of butter to a skillet over medium heat. Stir frequently for 2–3 minutes until it foams and brown bits form at the bottom. Remove from heat and stir in the remaining 4 tablespoons until fully melted.
Transfer the browned butter to a heat-safe mixing bowl or stand mixer bowl.
Mix in the granulated sugar, brown sugar, and vanilla extract until combined.
Add the egg and extra yolk. Mix for 30 seconds, then let the batter rest for 3 minutes. Repeat this mix-rest cycle two more times (for a total of 3 rounds). The batter should become smooth and glossy.
Add the dry ingredients and mix with a rubber spatula or paddle attachment until just combined. The dough will be soft—this is normal.
Fold in the toasted pecans and chocolate chips.
Use a large cookie scoop to portion the dough onto the baking sheet, spacing them about 3 inches apart. Press extra chocolate chips or pecans on top if desired.
Bake for 10–12 minutes, rotating the pan halfway through.
Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 13 jumbo cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Calories: Approximately 464 kcal per cookie

Variations

Mini Cookies: Use a smaller scoop and bake for 7–9 minutes for bite-sized treats.
Different Nuts: Substitute pecans with walnuts, almonds, or hazelnuts.
Chocolate Variety: Try dark, milk, or white chocolate chips—or a mix.
Salted Finish: Sprinkle a bit of flaky sea salt on top before baking for a gourmet touch.
Stuffed Cookies: Wrap the dough around a caramel or chocolate square for a molten center.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing: Freeze baked cookies or unbaked dough balls for up to 3 months.
Reheating: Warm cookies in the microwave for 10–15 seconds or in a 300°F oven for 3–5 minutes for that just-baked texture.

FAQs

What does brown butter do in cookies?

Brown butter adds a nutty, caramel-like depth of flavor that enhances the richness of the cookie without needing extra ingredients.

Can I use regular butter instead of browning it?

You can, but you’ll lose the deep, nutty flavor that brown butter provides. It’s worth the extra step.

Do I need to chill the dough?

No, this dough is designed to be used right away without chilling.

Why do I have to mix and rest the batter multiple times?

This technique helps dissolve the sugar and creates a smooth, glossy dough that leads to better texture in the finished cookie.

Can I make these cookies smaller?

Yes, use a smaller scoop and reduce the baking time to 7–9 minutes.

How do I know when the butter is browned?

The butter is ready when it foams, smells nutty, and brown specks form at the bottom of the pan.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.

What’s the best way to toast pecans?

Bake in a single layer at 375°F for 5–6 minutes, stirring once halfway through.

Can I use dark chocolate instead?

Absolutely. Dark chocolate chunks or chips work great for a bolder flavor.

Why are my cookies spreading too much?

Make sure your butter isn’t too hot when you mix in the sugars. If needed, let the dough sit for a few minutes before scooping.

Conclusion

These Brown Butter Pecan Chocolate Chip Cookies are a decadent twist on a classic favorite, delivering layers of rich flavor and satisfying texture in every bite. With no chilling required and pantry-friendly ingredients, they’re the perfect go-to treat for any cookie craving. Whether you’re baking for a crowd or treating yourself, these jumbo cookies are sure to impress.