Brown Butter Pecan Chocolate Chip Cookies
Extra-thick chocolate chip cookies made with nutty brown butter, toasted pecans, and loads of chocolate chips.
Welcome to day two of my unofficial cookie celebration. Like I explained in my Chocolate Reese’s Pieces Pudding Cookie post, this week was not an act of strategic planning and organized effort. I wish I were that proactive, but, the fact is, I’m just not.
Organization is not my strong suit. Take a look at my desk if you don’t believe me. I have to dig through the mountain of paper work and butter receipts in order to locate the desk, which is why I’m currently using my kitchen table as my office space.
It just so happened that this week’s posts consisted of all cookies, so I slapped a label on it and Cookie Week was born.
Today I have a very special, very easy cookie recipe for you. Remember when brown butter was all the rage? For all I know, it still is and I’m just now hearing about it. I’m not a trend setter, so I most likely missed the brown better memo.
I finally received the memo and decided to brown up some butter to use in these brown butter pecan chocolate chip cookies.
If you haven’t jumped on the brown butter train yet, please make it your purpose in life to do so. It’s an absolute must, and once you’ve had brown butter, you’ll make any excuse you can to add it to every dish.
Brown butter is butter that has been cooked beyond its melting point. As the butter cooks, the milk solids begin to brown, creating a nutty aroma and flavor. It’s a wonderful flavor enhancer that adds an extra special touch to any recipe.
How to make brown butter:
1. Melt your butter over medium heat in a saucepan.
2. Continue to cook the butter, whisking occasionally to prevent burning. The butter will begin to foam once it’s cooked beyond it’s melting point.
3. As the butter continues to cook, the foam will turn to tiny bubbles and the butter will begin to boil.
4. Continue to cook until brown bits form in the bottom of the pan.
5. Once the butter is dark golden brown in color and smells nutty, remove from the heat. Allow the butter to cool to room temperature before mixing your batter.
Have I told you lately how much I adore pecans? Well, I do. They’re my very favorite of all the tree nuts. If you take a few extra minutes to toast them, they’re even better. I used Diamond Nuts Chopped Pecans to make this recipe extra special.
You better believe I toasted my pecans before adding them to the batter.
These cookies couldn’t be any easier. There’s no need for a mixer, and the batter comes together if one bowl. And, there’s no need to chill the batter prior to cooking–hello, instant gratification!
These cookies bake up extra thick with a crunchy exterior and chewy innards. The nutty brown butter pairs perfectly with the toasted pecans.
These cookies are best served with a tall glass of cold milk for dunking.
Brown Butter Pecan Chocolate Chip Cookies
Extra-thick chocolate chip cookies made with nutty brown butter, toasted pecans, and loads of chocolate chips.
Yield: 20-24 cookies
Total Time: 33 minutes
Prep Time: 20 minutes
Cook Time: 13 minutes
Ingredients:
- 11 tablespoons unsalted butter
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
- ½ cup toasted pecans, chopped (such as Diamond Nuts)
Directions:
- Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
- Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use the visual above for guidance). Allow the butter to cool to room temperature before mixing the batter.
- In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
- Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients. Stir to combine (I prefer to use a wooden spoon).
- Fold in the chocolate chips and toasted pecans.
- Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
- Bake for 13-14 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
- Store the cookies in an airtight container for up to 1 week.
Baking tools I used to make these cookies:
• Whisk
• Rubber spatula
• Large mixing bowl
• Baking sheets
• 1-tablespoon cookie scoop
• Wire cooling racks
If you love cookies, check out my other cookie recipes.
If you’re a brown butter addict, try this recipe for Chocolate Chip Brown Butter Banana Bourbon Blondies.
Disclosure: This recipe was developed for the amazing folks at Diamond Nuts. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore. Affiliate links included in post.
Let me just state the obvious here….Heck Yes! These look so good. Totally pinned.
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Jennie replied December 16th, 2014 at 8:14 am
Thanks, Tori!
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These are some fab looking cookies! Love the texture from the pecans. I work on my kitchen table too -it’s kind of a mess but I always know where things are.
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Jennie replied December 16th, 2014 at 8:49 am
Thanks, Laura! I prefer to work at my kitchen table. I get to bake and type.
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These look so good — I love brown butter too! I like adding pecans to my brownies so I’d do that (and/or make a pecan pie!).
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Jennie replied December 16th, 2014 at 9:45 am
Oh yeah, pecan pie! Thanks, Allison!
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I would make these cookies because I’d be stupid not too. Look how amazing they look! Yum!
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Jennie replied December 16th, 2014 at 9:45 am
Thanks, Dani!
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i’m making these cookies.
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I would make a big pan of brownies and a batch of Chocolate Chip Cookies!
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Umm I need these in my life! Like for real! I can’t stand how perfectly chewy they look.
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Chocolate chIP cookies loaded with nuts!
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I would make some cookies for my holiday cookie swap!
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These are JUST the way I like my chocolate chip cookies, nice and thick and chewy. I just don’t understand those thin and crispy ones. I love pecans, too, and now am wondering why I don’t put pecans in my chocolate chip cookies!
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Pecan pie. I adore anything with pecans!
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I would make some chocolate banana nut bread!
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These sound amazing – love the use of brown butter paired with pecans here. And your photos are really festive and beautiful!
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Jennie, I’ve missed so many delicious posts from you! I’ve been a bad blogger friend and haven’t been visiting lately. These cookies are spectacular! Don’t worry about missing the trend – I didn’t start baking with brown butter until waaaaaaaay after everyone else, plus I don’t think brown butter will ever be out of style. These cookies are just gorgeous. I LOVE that you don’t have to chill the dough – instant gratification is where it’s at! Beautiful wintry styling of your photos too.
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Pecans and chocolate chips go great in cookies! Can’t wait to try these :)
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This is a great combo in cookies, they work so well :D
Pecan and chocolate is perfect!
Cheers
Choc Chip Uru
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That happened to me a week or two ago–I realized I had 3 gingerbread recipes in a row so gingerbread week was born. Brown butter 4 life.
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I would use the nuts in my holiday cookies and candies. After the holidays they would go in salads
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Brown butter is the best. I was completely late to that party but now I’m all in. These cookies look awesomeeeee.
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I WILL MAKE HUMMINGBIRD CAKE AND PRALINES.
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Is brown butter no longer the rage? Pshaw, brown butter will always and forever be the rage. I can imagine how delicious it makes these cookies along with the toasted pecans.
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I would make candied nuts.
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I would love to make brownies with nuts and a cookie called walnut frosties that my dear neighbor used to make! So good!
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you KNOW how I feel about browned butter! And everything about these cookies looks absolutely PERFECT to me!!
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Whoa, what don’t you make with Diamond nuts? Everything tastes better when you add them and they’re so good right out of the bag. I use them in our family chex mix recipe and lot’s of ’em at that! Yum!
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I’d make pecan pie bars!
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Cookie week – unintentional or not – is awesome! I actually posted a vegetable recipe today and it was my first one in a LONG time. So many cookies and baked goods right now. “Tis the season I guess! I would make up some nut butters. YUM!
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I would make bourbon pecan pie.
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Erika P. replied December 17th, 2014 at 8:31 pm
*ET Pruitt- Rafflecopter
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chocolate chip cookies with nuts
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I will make pecan mice! They go by lots of names – Mexican wedding cookies, Pecan Sandies, Italian wedding cookies, my mom called them moldy mice! Sounds gross, but they are wonderful and light.
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Loving your recipe so I’m thinking some adaptation of it that would make it more low-carb friendly.
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Brownies and chocolate chip cookies would be at the top of my list.
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Brown butter will always be the rage in my book!
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I would probably make some banana nut bread.
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I don’t know when the brown butter band wagon started, but as far as I’m concerned, it doesn’t have to end. Ever. Browned butter will NEVER be out of style.
Also, I am a strong believer that any cookie should have nuts in it of some kind. Pecans? Pure genius. If I can bring myself to make another trip to the store before Christmas (holiday traffic is pretty much the bane of my existence) I will definitely be throwing a batch of these together for the fam!
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Willow @ Will Cook For Friends replied December 20th, 2014 at 3:02 pm
So, the first thing my husband says to me this morning is, “I want to make chocolate chip cookies today” — coincidence? I think not. So I pulled up your recipe, and turned on the oven. He added his signature touch (a handful of rolled oats, and a dash of cinnamon) and they turned out great! Love the browned butter and roasty, toasty pecans!
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Jennie replied December 23rd, 2014 at 9:04 am
It was fate! I’m so happy to hear that you guys loved the cookies. Your hubby’s signature touch sounds absolutely amazing. I’m totally trying that the next time I make these cookies. Merry Christmas, Willow!
I would make brownies, cookies and cakes.
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I’ve been experimenting with no-bake bars, and it would be wonderful to add chopped nuts to them!
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I love plain chocolate chip cookies, but these amped up ones sound even better! I know brown butter is all the rage, but I still have yet to bake with it. Usually when I brown butter, it’s by accident hahaha I love using Diamond Nuts for baking, especially walnuts and pecans. I may or may not have gone through a whole bag of pecans just for pecan pie alone #noregrets
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P.S. If I win, I will be making these cookies first. No joke. CCCs are my favorite and maybe I’ll finally bake with brown butter.
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Cookies, Toffee, Pecan Crunch Pumpkin Dessert
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I would use them in baking chocolate chip cookies.
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What a delicious and nutty giveaway! If I won I would make praline pecans…yum!
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I would make my favorite oatmeal chocolate chip cookies with toffee bits and chopped pecans.
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I will make toffee with chocolate and pecans! YUM!
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These cookies look and sound amazing! I would like 2 dozen, please!! ;)
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These look amazing!
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