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Brown Butter Pecan Chocolate Chip Cookies on a red surface with chopped pecans.
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5 from 4 votes

Brown Butter Pecan Chocolate Chip Cookies

These Brown Butter Pecan Chocolate Chip Cookies are a crisp, chewy treat that's made with pantry staple ingredients and toasted pecans! Prep these jumbo cookies in just 30 minutes or less!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 13 jumbo cookies
Calories: 271kcal



  • Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
  • Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
  • Add pecans to a separate baking sheet and bake for 5 to 6 minutes, stirring halfway through to toast them.
    1 cup chopped pecans/pecan pieces
  • In a medium bowl, whisk together the flour, salt, and baking soda, and set aside.
    1¾ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon salt
  • Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
    14 tablespoon unsalted butter
  • Add the sugars and vanilla to the butter and mix to combine.
    ½ cup granulated sugar, ¾ cup light brown sugar, 2 teaspoons vanilla extract
  • Add the egg and additional egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.
    1 large egg, 1 large egg yolk
  • Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
  • Fold in the chocolate chips and toasted pecans.
    1¼ cup semi-sweet chocolate chips, 1 cup chopped pecans/pecan pieces
  • Portion the dough out with a large cookie scoop and drop dough 3 inches apart on the prepared baking sheet. Top the dough with additional chocolate chips and pecans if desired for a more finished look.
  • Bake for 10 to 12 minutes, rotating halfway through. Remove from oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring to a wire rack.


  • Adapted from Cook's Illustrated.
  • Do not brown all of the butter, it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
  • Pecans can be omitted and substituted for additional chocolate chips or another nut variety if desired.
  • Slicing the butter before melting will give it a fast and more even melt.
  • This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
  • I like to use a mix of chopped pecans and pecan pieces but you can use whichever you'd like. You can use some pecan halves but I would recommend not using them for the full cup as the distribution isn't as even.


Calories: 271kcal | Carbohydrates: 22g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 225mg | Potassium: 120mg | Fiber: 2g | Sugar: 7g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg