Rich, nutty brown butter is the foundation of these salted pecan chocolate chip cookies. Studded with milk chocolate chips and crunchy pecans, the dough comes together quickly and can be baked immediately—no chilling required. The result: crisp edges, chewy centers, and an irresistible balance of sweet and salty.
Why these cookies stand out
The combination of browned butter, milk chocolate, toasty pecans, and a sprinkle of sea salt elevates a classic chocolate chip cookie into something special. Using melted browned butter keeps the flavors deep and caramel-like while eliminating the need for a mixer. Because the dough doesn’t require chilling, you can enjoy warm cookies minutes after mixing. The texture—crisp on the edges and tender, chewy in the middle—is the reason these are some of the best pecan chocolate chip cookies you can bake at home.
What is brown butter?
Brown butter is simply regular butter cooked until the milk solids caramelize and the water evaporates. The milk solids turn golden to amber and release a nutty, toasty aroma that adds complexity to baked goods. In these cookies, that flavor pairs perfectly with pecans.
How to make brown butter
Making brown butter is straightforward. Cube cold butter into even pieces so it melts uniformly, and melt it in a light-colored saucepan so you can monitor the color of the milk solids. Melt over medium heat; the butter will foam and bubble. Stir frequently so the solids cook evenly and don’t burn. As the foam subsides, you’ll see amber-brown bits form on the bottom—those are full of flavor. Remove from heat when the butter reaches a golden-amber color and scrape the pan to incorporate the browned bits into the butter. Let it cool slightly before using in your dough.
Tips for perfect cookies
- Measure flour correctly – Avoid scooping flour directly with a measuring cup, which packs it down and can yield dry cookies. Use the spoon-and-level method: spoon flour into the cup and level it off. For consistent results, a kitchen scale is best.
- Don’t overbake – Pull the cookies when the centers are just set and the edges are turning golden. They will finish cooking on the hot baking sheet and remain chewy.
- Finish with flaky sea salt – A light sprinkle of flaky sea salt as the cookies come out of the oven provides a lovely contrast to the sweetness. It enhances flavor and highlights the browned butter and pecans.
How to get perfectly round cookies
To keep cookies from spreading into irregular shapes, try this trick: right after the cookies come out of the oven, press a round cookie cutter larger than the cookie around its edge and nudge any overhang inward to create a smooth circle. Alternatively, use the curve of a fork to gently push the sides into shape.
Freezing cookie dough
Freeze scooped cookie dough for quick baking anytime. Place dough balls on a baking sheet or plate and freeze until firm, about an hour. Transfer the frozen dough balls to a zip-top bag and keep them in the freezer for up to a couple of months. Having frozen dough ready makes it easy to bake fresh cookies on demand.
Baking from frozen
You can bake these cookies straight from the freezer. Arrange the frozen dough balls on a parchment-lined baking sheet and bake at 350°F. They typically need an extra 1–2 minutes of baking time compared with fresh dough. Finish with a sprinkle of sea salt immediately after baking.
Storage
Store baked cookies in an airtight container at room temperature for 3–5 days. To help them stay soft, tuck a slice of bread into the container—the bread will keep the cookies from drying out.
Pecan Chocolate Chip Cookies
Rich and nutty brown butter forms the base of these salted pecan chocolate chip cookies. Dotted with milk chocolate morsels and crunchy pecans, the dough comes together quickly and can be baked right away. Crisp edges and chewy middles make these cookies truly satisfying.
Ingredients
- 1 cup (224 grams) unsalted butter, cubed
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 cups (275 grams) light brown sugar, packed
- 2 2/3 cups (320 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups milk chocolate chips
- 1 cup pecans, chopped
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the cubed butter in a small saucepan over medium-low heat. Melt and cook until the butter turns a golden-brown color and smells nutty, about 5–7 minutes. The butter will foam—stir and watch closely so it does not burn. Let the brown butter cool 20–30 minutes.
- In a bowl, combine the cooled brown butter with the granulated and brown sugars until blended. Add the eggs and vanilla, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until mostly combined—do not overmix. Fold in the chocolate chips and chopped pecans.
- Using a cookie scoop (about 3 tablespoons), portion dough into mounds on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake about 12 minutes, until the cookies begin to turn golden at the edges but the centers are still slightly soft. It’s better to underbake than overbake. Immediately sprinkle the hot cookies with sea salt. Let cool a few minutes on the baking sheet, then transfer to a rack to cool completely.
Notes
- Store cookies in an airtight container for 3–5 days. Placing a slice of bread in the container helps keep them soft.
- Press a few extra chocolate chips and pecan pieces into the tops of the dough balls before baking for an attractive finish.