Easy Brown Butter Pecan Chocolate Chip Cookies: A Delicious Twist on a Classic Favorite

Who doesn’t love a warm, gooey chocolate chip cookie fresh out of the oven? If you’re looking for a new take on the classic treat, these Easy Brown Butter Pecan Chocolate Chip Cookies are a must-try! The addition of brown butter adds a rich, nutty flavor that perfectly complements the sweet chocolate chips and crunchy pecans. Whether you’re baking for a special occasion or just satisfying your sweet tooth, these cookies will quickly become your go-to recipe.

What makes these cookies so special? It’s all about the brown butter! When you brown the butter, it deepens the flavor, turning a simple cookie into something truly extraordinary. With the pecans adding the perfect crunch and the chocolate chips melting into every bite, you’ll get the ultimate cookie experience. Plus, these cookies are easy to make and require minimal effort—perfect for both beginner and experienced bakers alike.

What Makes This Easy Brown Butter Pecan Chocolate Chip Cookies Special?

  • Rich, Nutty Flavor: The brown butter brings a deep, caramel-like richness that takes these cookies to the next level.

  • Crunchy Pecan Goodness: Chopped pecans add a satisfying crunch that pairs perfectly with the chewy texture of the cookies.

  • Simple Ingredients: This recipe uses pantry staples, but the brown butter gives it a gourmet twist.

  • Quick and Easy: Despite the elevated flavor, these cookies come together quickly and easily, making them perfect for a last-minute treat.

  • Perfect Texture: Crispy edges and chewy centers that make every bite a little piece of cookie heaven.

Pro Tip: Browning the butter properly is key to achieving that nutty flavor—be patient, and watch the butter carefully as it changes from golden to brown.

Ingredient Notes

  • Butter: Unsalted butter works best for this recipe. Brown it carefully to develop a rich, nutty flavor that makes these cookies stand out.

    • Substitution: You can use margarine, but the flavor won’t be as rich.

  • Pecans: Chopped pecans add a delightful crunch and pair well with the chocolate chips.

    • Substitution: Walnuts or almonds could be used as alternatives if you don’t have pecans.

  • Chocolate Chips: Semi-sweet chocolate chips are ideal for balancing the sweetness of the cookie.

    • Substitution: You can use milk chocolate or dark chocolate chips for a different flavor profile.

  • Flour: All-purpose flour is the foundation of any good cookie dough.

    • Substitution: Gluten-free all-purpose flour can be used for a gluten-free version.

  • Brown Sugar: This adds moisture and a caramel-like flavor to the cookies.

    • Substitution: You can use white sugar, but the taste won’t be as rich.

How to Make Easy Brown Butter Pecan Chocolate Chip Cookies

  1. Brown the Butter: Start by placing your unsalted butter in a saucepan over medium heat. Stir occasionally, and cook until the butter turns golden brown and releases a nutty aroma. This will take about 5-7 minutes. Remove from heat and let it cool slightly.

  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

  3. Mix Wet Ingredients: In a large bowl, combine the brown butter and brown sugar. Stir until the mixture is smooth and well-combined. Add the eggs and vanilla extract, and beat until fluffy and light.

  4. Combine the Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

  5. Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips, ensuring an even distribution throughout the dough.

  6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape while baking.

  7. Preheat the Oven: Preheat your oven to 350°F (175°C).

  8. Scoop the Dough: Using a cookie scoop or tablespoon, drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart.

  9. Bake the Cookies: Bake for 9-11 minutes or until the edges are golden brown, and the centers are slightly soft. Be careful not to overbake, as the cookies will continue to cook on the sheet.

  10. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tip: For extra chewy cookies, slightly underbake them and let them finish cooking on the baking sheet.

Storage Options

  • Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days.

  • Refrigeration: These cookies can be stored in the fridge for up to 1 week. Just let them come to room temperature before enjoying.

  • Freezing: Freeze cookie dough balls for up to 3 months. When ready to bake, place them on a baking sheet straight from the freezer and add an extra minute or two to the baking time.

  • Reheating: Reheat cookies in the microwave for 10-15 seconds for that just-baked warmth.

Variations and Substitutions

  1. Double Chocolate Version: Add cocoa powder to the dough for a chocolatey twist.

  2. Holiday Spice: Add cinnamon, nutmeg, or allspice for a warm, seasonal flavor.

  3. Vegan Version: Use dairy-free butter and flaxseed eggs for a vegan-friendly cookie.

  4. S’mores Cookies: Add mini marshmallows and graham cracker crumbs for a campfire-inspired treat.

  5. Nut-Free Option: Omit the pecans for a simple, nut-free version.

Frequently Asked Questions

Can I use regular butter instead of brown butter?
While regular butter will work, brown butter adds a unique nutty flavor that is essential to this recipe.

Can I freeze the dough?
Yes! You can freeze the dough for up to 3 months. Simply scoop the dough into balls, freeze them, and bake from frozen.

How do I know when the cookies are done?
The edges should be golden brown, and the centers should look slightly soft. They will firm up as they cool.

Can I use a hand mixer instead of a stand mixer?
Yes! A hand mixer works just as well for this recipe.

How should I store leftover cookies?
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for a week.

Conclusion

These Easy Brown Butter Pecan Chocolate Chip Cookies are the perfect blend of rich, nutty flavors and the classic chocolate chip cookie experience. Whether you’re baking for a special occasion or just a cozy evening at home, these cookies will always be a hit. Don’t forget to share your results and tag me on social media—happy baking!

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Easy Brown Butter Pecan Chocolate Chip Cookies

Easy Brown Butter Pecan Chocolate Chip Cookies: A Delicious Twist on a Classic Favorite

  • Author: Sofia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter

  • 1 cup brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup chopped pecans

  • 1 1/2 cups semi-sweet chocolate chips


Instructions

  • Brown the butter in a saucepan over medium heat until golden brown. Let cool slightly.

  • Mix the brown butter and sugars, then add eggs and vanilla.

  • Combine the dry ingredients, then mix into the wet ingredients.

  • Fold in the pecans and chocolate chips.

  • Chill the dough for 30 minutes.

  • Preheat oven to 350°F. Scoop dough into balls and bake for 9-11 minutes.



Nutrition

  • Calories: 200
  • Fat: 10g
  • Carbohydrates: 30g
  • Protein: 2g

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