Browned Butter Chocolate Chip Pecan Cookies

I think I’ve found my favorite cookie recipe! I made these while my mom was visiting and we absolutely loved them. I think the only downside to this cookie recipe is that it doesn’t make quite as many as the recipe I usually use. I definitely will double the recipe next time so I have more to share!

I decided to make these with browned butter and highly recommend doing so! It really added an amazing depth of flavor to them, and now I want to go back and make all of my favorite cookie recipes with browned butter!

You could make these without pecans and have a wonderful chocolate chip cookie, but I personally love the addition of pecans. I’ll admit that I totally forgot about my first batch of pecans, and they got fried. I played it safe by lightly toasting the second batch, and they turned out perfectly!

Browned Butter Chocolate Chip Pecan Cookies
Author: Life, Love, and Cupcakes
  • 10 tbs butter, melted and browned
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/2 cup pecans, lightly toasted
  1. Preheat oven to 325. Line two cookie sheets with parchment paper or a silpat.
  2. In a small bowl, mix together the flour, kosher salt, and baking soda, and set aside.
  3. Brown the butter in a medium saucepan. Remove from heat and whisk in the sugars. Pour into a large mixing bowl and allow to come to room temperature before whisking in the vanilla extract, egg, and egg yolk.
  4. Fold the flour mixture into the sugar mixture until incorporated. Add in the chocolate chips and pecans.
  5. Drop cookie dough onto the baking sheets, leaving a couple inches between. Bake for 13-15 minutes, or until the edges are light golden brown. Cool on a wire rack and store in a cookie tin.
adapted from The Messy Baker


They’re also FABULOUS with a scoop of ice cream…2013-07-15 20.07.58-2


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