Dessert

Tasty Browned Butter Pecan Chocolate Chip Cookies Recipe

ByGabriel Langdon December 5, 2025December 5, 2025

Introduction

These Tasty Browned Butter Pecan Chocolate Chip Cookies offer a rich, nutty flavor with perfectly chewy centers and crisp edges. The browned butter adds depth, while toasted pecans bring a delightful crunch. They’re an irresistible treat for any chocolate chip cookie lover.

A stack of three soft chocolate chip cookies is shown on a white marbled surface, with the top cookie partially bitten to reveal its chewy inside filled with melted dark chocolate chips and bits of pecans. The cookies have a golden brown color with a slightly crisp edge, and visible chocolate chips spread across each cookie's surface. There are a few whole pecans placed around the base of the stack, adding texture and detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1/2 cup brown sugar (packed)
1/4 cup white sugar
1 large egg
2 tsp vanilla extract
1 cup plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dark or semi-sweet chocolate chips
1/2 cup toasted pecans, chopped

Instructions

Step 1: Place the unsalted butter in a medium saucepan over medium heat. Let it melt, then gently stir or swirl as it cooks. The butter will bubble and change to a deep golden yellow with small brown bits and a nutty aroma. Be careful not to burn it. Pour the browned butter into a heatproof bowl and refrigerate for about an hour to solidify.
Step 2: Transfer the solidified browned butter to a stand mixer bowl. Add the brown sugar and white sugar. Cream together for about 2 minutes until fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Step 3: Add the flour, baking soda, and salt to the bowl. Stir on low speed just until combined to avoid over-mixing. Fold in the chocolate chips and chopped toasted pecans evenly throughout the dough.
Step 4: Using a large cookie scoop or 1/4 cup measuring cup, portion out dough onto a parchment or silicone mat-lined baking sheet. Leave space between cookies. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are set.
Step 5: Let cookies cool on the baking sheet for about 10 minutes before moving to a cooling rack. This sets the cookies with crisp edges and chewy centers. Serve and enjoy with a glass of milk.

Tips & Variations

For extra flavor, lightly toast the pecans before chopping to enhance their nuttiness.
Use a mix of dark and semi-sweet chocolate chips for a balanced sweetness.
Chill the cookie dough for 30 minutes before baking to prevent spreading and deepen flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Reheat briefly in the microwave or oven to restore softness and warmth before serving.

How to Serve

A stack of three soft chocolate chip cookies with pecans is shown on a white marbled surface. The bottom two cookies are whole with a golden-brown color and visible dark chocolate chips and pecan pieces. The top cookie has a bite taken out of it, revealing a chewy inside filled with melted chocolate chips and crunchy pecan bits. Around the stack, a few whole pecan nuts lie scattered on the surface. The cookies have a slightly cracked texture and look fresh and homemade. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the salt level in the recipe. If you only have salted butter, reduce or omit the additional salt listed.

How can I make these cookies vegan?

Replace the butter with a vegan butter substitute and use a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water) instead of the large egg. Ensure that the chocolate chips are dairy-free as well.