Nutty brown butter, crunchy pecans, and melty chocolate chips make every bite of these Brown Butter Chocolate Chip Cookies rich, warm, and irresistible.
These Brown Butter Chocolate Chip Cookies take the classic favorite to the next level with rich, nutty brown butter and plenty of melty chocolate chips. Browning the butter adds deep caramel-like flavor and a warm, toasted aroma that makes every bite delicious.
I love baking with browned butter. For more brown butter treats you have to check out my Brown Butter Sugar Cookies, Browned Butter Pear Crisp, and Browned Butter Banana Bread.
Table of Contents
Why You’ll Love These Brown Butter Pecan Chocolate Chip Cookies
- Half the butter is browned for toasted flavor, while softened butter preserves a familiar creamy dough and balanced cookie texture.
- Semisweet and white chocolate chips create two different pockets of sweetness against the nutty browned butter and toasted pecans.
- By chilling the dough for one hour it controls spreading and gives the flour time to absorb moisture before baking.
Recipe Ingredients
Brown Sugar – Brown sugar brings a soft, chewy texture and a touch of moisture. Its molasses content adds warm caramel flavor.
Chopped Pecans – Pecans add soft crunch and a buttery, toasted flavor. Their rich taste pairs perfectly with the brown butter and gives the cookies texture.
Semisweet and White Chocolate Chips – Semisweet chips add rich cocoa flavor that balances the dough, while white chocolate brings creamy sweetness that blends smoothly with the brown sugar and butter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Chopped Dark Chocolate Instead of Chips – Rough-chopped chocolate bars melt differently than chips and create puddles of chocolate instead of uniform pieces.
Replace Pecans with Toasted Coconut Flakes – If you want a nut-free option with texture, use large toasted coconut flakes. They bring a subtle sweetness and chew.
How to Make Brown Butter Pecan Chocolate Chip Cookies
Step 1: Place 1 stick of butter in a small saucepan and set over medium heat. Heat the butter until it melts, then bubbles, and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom. Remove immediately.
Step 2: In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter. Pour the hot browned butter over the top. Add the sugars and beat for 2–3 minutes until light and smooth. With the mixing speed on low, add the eggs one at a time until incorporated, then add the vanilla.
Step 3: In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. With the mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips and pecans with a spatula. Cover with plastic wrap and chill for 1 hour.
Step 4: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or baking mats.
Step 5: To bake the cookies, use a standard-size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place the cookie dough balls onto the prepared sheets, leaving at least 2 inches between them. Sprinkle with sea salt if desired.
Step 6: Place in the oven and bake for 10–12 minutes, rotating the sheet halfway through the baking process. Remove from the oven when the cookies are golden brown in color around the edges. Let the cookies cool on the pan for 3–4 minutes, then transfer to a wire rack to cool completely.
FAQs
It’s possible to skip it, but the cookies won’t bake the same. Chilling helps control the spread, improves texture, and gives the dough time to develop richer flavor. The result is a thicker, chewier cookie with better structure. For more on how chilling affects cookie dough, check out this guide from King Arthur Baking.
Chopped walnuts, toffee bits, or dark chocolate chunks are great swaps or additions. You can also fold in dried cherries or shredded coconut for a twist, depending on what flavor or texture you’re going for.
Storage Information
STORE Brown Butter Chocolate Chip Pecan Cookies only after they’ve cooled completely. For short-term storage, keep them in an airtight container at room temperature for up to 4 to 5 days or in the refrigerator for up to 1 week.
To FREEZE baked cookies, place them in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag and store for up to 2 months. You can also freeze unbaked dough balls the same way. Add an extra minute or two to the baking time when baking from frozen.
To REHEAT, warm cookies in the microwave for 10 to 12 seconds or place in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 3 to 5 minutes to bring back that fresh-baked texture.
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Brown Butter Pecan Chocolate Chip Cookies Recipe
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar - packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 3/4 cup +2 tablespoons all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1/2 cup chopped pecans - heaping
- coarse sea salt - for sprinkling, optional
Instructions
- Place 1 stick of butter in a small saucepan and set over medium heat. Heat the butter until it melts, then bubbles, and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom. Remove immediately.
- In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter. Pour the hot browned butter over the top. Add the sugars and beat for 2–3 minutes until light and smooth. With the mixing speed on low, add the eggs one at a time until incorporated, then add the vanilla.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. With the mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips and pecans with a spatula. Cover with plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or baking mats.
- To bake the cookies, use a standard-size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place the cookie dough balls onto the prepared sheets, leaving at least 2 inches between them. Sprinkle with sea salt if desired.
- Place in the oven and bake for 10–12 minutes, rotating the sheet halfway through the baking process. Remove from the oven when the cookies are golden brown in color around the edges. Let the cookies cool on the pan for 3–4 minutes, then transfer to a wire rack to cool completely.
The combination of chocolate & white chips is so good & the crunch from the pecans is an added bonus.
All of my favorites in one cookie! I love the crunch of the pecans, the browned butter flavor and both kinds of chocolate chips! Perfect for a party. Everyone seems to absolutely love them.
Thanks a lot for sharing this brown butter pecan chippers! Its very easy to make and it taste amazing~