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Brown Butter Pecan Chocolate Chip Cookies

Brown butter pecan chocolate chip cookies combine nutty browned butter, semisweet chocolate chips, and chopped pecans in soft-centered cookies with golden edges. Chilling the dough for 1 hour helps the cookies bake up thick and flavorful.
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Prep Time 30 minutes
Cook Time 32 minutes
Chilling time 1 hour
Total Time 2 hours 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 tbsp water
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1.5 cups semisweet chocolate chips
  • 1 cup pecans chopped

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Melt the butter in a medium saucepan over medium heat, stirring often, for 5–8 minutes, until golden-brown bits form and it smells nutty.
  2. Remove the pan from the heat and slowly whisk in the water.
  3. Let the butter mixture cool for about 20 minutes, until warm but not hot.
  4. In a medium bowl, whisk together the flour, baking soda, and fine salt.
  5. Whisk the brown sugar and granulated sugar into the cooled butter.
  6. Whisk in the egg, egg yolk, and vanilla extract until smooth.
  7. Stir the flour mixture into the butter mixture just until no dry streaks remain.
  8. Fold in the semisweet chocolate chips and pecans.
  9. Cover and refrigerate the dough for 1 hour.
  10. Heat the oven to 350°F.
  11. Line one large rimmed baking sheet with parchment paper.
  12. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheet.
  13. Bake in batches, keeping remaining dough chilled.
  14. Bake each batch for 10–12 minutes, until the edges are golden and the centers still look slightly soft.
  15. Cool the cookies on the baking sheet for 5 minutes.
  16. Transfer the cookies to a wire rack to cool.

Notes

For the best texture, let the browned butter cool until warm but not hot before mixing it with the sugars. Store baked cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months.