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–+ servings
Pecan chocolate chip cookies on a wire rack topped with sea salt.

Brown Butter Pecan Chocolate Chip Cookies

Megan Weimer
These brown butter pecan chocolate chip cookies are made with crunchy pecans, browned butter, and milk chocolate chips all in one bowl. The cookies are chewy in the middle but have crisp golden edges with a nutty, chocolatey flavor. Everyone you know will love them!
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 273 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Brown the butter over medium heat, stirring constantly. The butter will foam and then the white bits (milk solids) at the bottom will turn golden brown, producing a nutty scent. As soon as the butter starts to turn brown and smell nutty, take it off the heat and set it aside to cool slightly.
    ¾ cup unsalted butter
  • Add the cooled brown butter, brown sugar, and white cane sugar to a large mixing bowl and beat until well combined with an electric mixer or by hand with a whisk. Then beat in the egg, egg yolk, and vanilla extract.
    ¾ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 egg yolk, 1 tablespoon vanilla extract
  • Add in half of the flour and all of the baking soda, cinnamon, nutmeg, and sea salt. Mix with a rubber spatula or mixer until just combined. Slowly add in the remaining flour and stir until just combined. Then, fold in the chocolate chips and pecans.
    1 ¾ cup gluten free all purpose flour, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon sea salt, 1 cup chocolate chips, 1 cup chopped pecans
  • Chill the cookie dough in the refrigerator for at least 30 minutes. You can refrigerate it for up to 12 hours (or overnight).
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough into balls, placing them 2 inches apart on the baking sheet. Press extra chocolate chips and pecan pieces into each ball. Bake for 11-15 minutes or until the edges are golden brown and the centers are puffed but look gooey.
  • Allow the chocolate chip pecan cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Sprinkle with flaky sea salt and enjoy.

Video

Notes

  • Read all instructions and expert tips carefully before starting!
  • Cook the brown butter on low to medium heat. It can burn easily so keep an eye on it.
  • Don't skip the chill time!
Storage: Store in an air tight container at room temperature for up to 5 days. Make sure the cookies are completely cooled before storing.
Freezing: Baked cookies can be frozen in a freezer bag for up to 3 months. Let them thaw on the counter for about 1 hour before eating. The cookie dough can also be frozen- see the full blog post for details.
 
 

Nutrition

Serving: 1cookieCalories: 273kcalCarbohydrates: 31.6gProtein: 2.8gFat: 16.1gSaturated Fat: 7.6gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 4.9gTrans Fat: 0gCholesterol: 40.9mgSodium: 189.5mgPotassium: 81.1mgFiber: 1.9gSugar: 18.2gVitamin A: 72.9IUVitamin C: 0.1mgCalcium: 17.1mgIron: 0.3mg
Tried this recipe?Let us know how it was!