The Ultimate Brown Butter Pecan Chocolate Cookies Recipe

Nothing beats the rich, nutty flavor of brown butter combined with the crunch of pecans and the decadence of chocolate. These Brown Butter Pecan Chocolate Cookies are the perfect treat for any occasion. Below is a detailed recipe, complete with tips and suggestions to make these cookies flawless every time.

Ingredients

For Brown Butter

• 1 cup (227g) unsalted butter

Dry Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup (200g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract

Mix-ins

• 1 cup (120g) chopped pecans, toasted
• 1 1/2 cups (270g) dark chocolate chunks or chips

Preparation and Baking Times

• Preparation time: 20 minutes (plus 30 minutes for chilling dough)
• Cooking time: 10-12 minutes per batch
• Total time: 1 hour

Step-by-Step Instructions

1. Prepare the Brown Butter

1. Place butter in a medium saucepan over medium heat.
2. Stir constantly as the butter melts, foams, and eventually turns golden brown with a nutty aroma. This should take about 5-7 minutes.
3. Remove from heat and transfer to a bowl to cool for 10 minutes.

2. Toast the Pecans

1. Preheat the oven to 350°F (175°C).
2. Spread chopped pecans on a baking sheet and toast for 7-8 minutes until fragrant. Let cool.

3. Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

4. Cream the Sugars and Brown Butter

1. In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar.
2. Beat with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.

5. Add Wet Ingredients

1. Add the eggs one at a time, beating well after each addition.
2. Mix in the vanilla extract.

6. Combine Dry Ingredients with Wet Mixture

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
2. Fold in the toasted pecans and chocolate chunks using a spatula.

7. Chill the Dough

1. Cover the dough and refrigerate for at least 30 minutes. This step enhances flavor and prevents cookies from spreading too much.

8. Shape and Bake

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop dough into 1.5-tablespoon-sized balls and place them 2 inches apart on the baking sheets.
3. Bake for 10-12 minutes or until the edges are golden and the centers are slightly underbaked (they’ll set as they cool).

9. Cool and Enjoy

1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Baking Tips

1. Chill for Better Texture: Chilling the dough ensures the cookies are thick and chewy. For even more flavor, chill overnight.
2. Brown Butter Watch-Out: Be careful not to burn the butter; golden brown is the goal.
3. Pecan Substitution: Swap pecans for walnuts or almonds if preferred.
4. Chocolate Choices: Use high-quality chocolate chunks or mix dark and milk chocolate for a sweeter twist.

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Serving and Storage Suggestions

• Serve: Enjoy these cookies warm with a glass of cold milk or a scoop of vanilla ice cream.
• Store: Keep cookies in an airtight container at room temperature for up to 5 days or freeze the dough for up to 3 months for fresh cookies on demand.

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With this recipe, you’ll master the art of Brown Butter Pecan Chocolate Cookies that are guaranteed to impress! Whether for a cozy afternoon snack or a crowd-pleaser at parties, these cookies are a surefire hit.