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Home » Course » Dessert » Brown Butter Chocolate Chip Pecan Cookies

Published: Sep 8, 2021 · Modified: Nov 29, 2022 by Veronika's Kitchen * This post may contain affiliate links

Brown Butter Chocolate Chip Pecan Cookies

Jump to Recipe Print Recipe

This is the best recipe for homemade Chocolate Chip Pecan Cookies! Made with melted browned butter, they have a nutty flavor and soft chewy texture.

Chocolate Chip Pecan Cookies on a wire rack.

For all the chocolate chip cookie lovers, I’ve got a new recipe for the best cookies! These Chocolate Chip Pecan Cookies are made with melted browned butter that provides the most delicious nutty flavor and soft chewy texture, while loaded with your favorite chocolate chips and crunchy pecans.

I love making the dough ahead of time, by rolling it into balls and freezing. So, whenever I feel like having some fresh cookies, I can just take a few dough balls out of the freezer and bake them. I provide more freezing instructions below in the recipe.

Table of contents

  • Why you will love this recipe
  • How to make it
  • How to brown butter
  • Tips for best results
  • Frequently Asked Questions
  • More cookie ideas:
A close up shot of Chocolate Chip Pecan Cookies on a wire rack.

Why you will love this recipe

  • Easy to make. Making pecan cookies should not be complicated. This recipe is so easy to put together, even your kids can make them!
  • No need to chill. After you mix the dough, there is no need to refrigerate it. Just roll it, put on the baking sheet and bake to perfection!
  • Make ahead. You can also make a double batch and freeze part of it for the future. It will stay fresh in the freezer for up to 1 month.
  • Add more flavor. While this recipe is for chocolate chips and pecans, you can always play around with the flavors and add different nuts or dried berries of your choice.
Ingredients for Chocolate Chip Pecan Cookies.

How to make it

Chop 1 cup butter into cubes and transfer into a sauce pan. Put over medium heat, melt, and cook for about 5 minutes constantly stirring until it starts to brown and turn amber in color.

When done, take it off the heat and pour into a bowl with all the burnt bits (these bits have all the delicious caramelize flavors!). Let it cool off on the counter for 30 minutes or put in the refrigerator for 15 minutes.

Process photos of making browned butter.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, add 2 cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Stir and set aside.

Process photos of adding and mixing dry ingredients for cookies.

In a large mixing bowl, pour browned butter, add ¾ cup light brown sugar, and ¼ cup granulated sugar. Whisk until well combined.

Process photos of adding ingredients to make cookies.

Add 2 large eggs and 1 tsp vanilla extract, then whisk again.

Process photos of adding eggs and vanilla extract to cookie dough.

Add dry ingredients, and using a spatula, fold it in. (don’t overmix!)

Process photos of adding dry ingredients to wet ones to make cookie dough.

Add ⅔ cup chopped raw pecans and ⅔ cup chocolate chips, then fold it in again. Let the dough sit for 5-10 minutes of the counter.

Process photos of adding chocolate chip and chopped pecans to the cookie dough.

Using an ice scream scoop or a regular spoon, scoop out 2 tbsp of cookie dough and roll them into a ball. Transfer to a baking sheet with parchment paper 3 inches apart. Then gently flatten the cookie balls into about 1-inch thick disks.

Bake at 350°F for about 10 minutes or until the edges are set and get a light golden color. The center needs to be just set but still will look slightly underbaked.

Chocolate Chip Pecan Cookies on a baking sheet with parchment paper before and after baking.

Take them out of the oven and let sit on the baking sheet for about 10-15 minutes, the cookies will continue to set. Then transfer them to a wire rack to cool off completely.

Chocolate Chip Pecan Cookies on a baking sheet with parchment paper.

How to brown butter

The browned butter makes the whole difference for this recipe! It enhances the rich nutty flavor and helps to make these pecan cookies more chewy inside with crispy edges.

If you‘ve never browned butter before, here are a few steps to make this process easier for you.

  1. Chop the butter in cubes and transfer it into a sauce pan or a skillet.
  2. Melt the butter over medium heat.
  3. When melted, continue cooking while constantly stirring. It will start to bubble first and will become almost translucent.
  4. Continue stirring for about 5 minutes, until it turns golden in color with brown bits on the bottom.
  5. Take it out from the heat and stir for a couple of more minutes to cool off.
  6. Transfer the browned butter with the brown bits into a bowl and let it cool off completely on the counter for about 30 minutes or in the refrigerator for 15 minutes.
  7. When you use it in the recipe, make sure you use all the brown (burned) bits together with the browned butter, as they contain the most flavor and aroma.
Chocolate Chip Pecan Cookies on a wire rack.

Tips for best results

  • Don’t overmix the cookie dough! If you do that, they might come out tough.
  • For even baking, I prefer to keep the baking pan on the middle rack.
  • You should have enough cookies for two baking sheets. Although, I prefer to bake one sheet at a time for more consistency.
  • After you roll out the cookie balls and place them on the baking sheet, I like to press on top of them to flatten. That will help them to spread a bit more and have even thickness.
  • Make sure you don’t overbake them! The edges should be light golden/brown and the center just set. At first, they might look like they are underbaked, but they will set more after you take them out of the oven and let sit on the counter on the baking sheet for 10 minutes.
A close up shot of Chocolate Chip Pecan Cookies on a wire rack.

Frequently Asked Questions

Do I need to chill the dough before baking?

No, this recipe doesn’t require chilling the dough. After you mix all the ingredients, you can scoop and roll them into balls, place on a baking sheet and bake. Although, if you want to make the dough ahead of time and refrigerate for a few hours or overnight, you can do it. Just make sure you leave it on the counter to warm up before baking.

Can I freeze the cookie dough?

Yes. If you want to freeze it, I would suggest to roll them into balls first and put on a baking sheet. Then put the baking sheet with the cookie balls into a freezer for 30 minutes, so they will freeze and won’t stick to each other. Then you can transfer them to an air-tight container or a zip-lock bag and freeze for up to 1 month.
To defrost, keep them in the fridge overnight or leave on the counter for at least 30-40 minutes to get them to the room temperature before baking. They might need a couple of extra minutes in the oven.

How to store chocolate chip pecan cookies?

You can keep them in an air-tight container on the counter for about 5 days.

Can I use different nuts in this recipe?

Sure! Chocolate chips and pecans are a great flavor combination. Although, you can use any other nuts or dried berries of your choice. Here are a few of my favorite cookie flavors:
– Chocolate chips and dried cherry
– White chocolate and dried cranberries
– White chocolate and macadamia nuts
– M&Ms
– Chopped peanut butter Reese’s cups
– Andes mint chocolates
– Funfetti
– Crushed Oreo cookies

Chocolate Chip Pecan Cookies on a wire rack.

More cookie ideas:

  • Pistachio Cookies
  • Danish Butter Cookies Recipe
  • Fudgy Brownie Cookies
  • Bakery Style Chocolate Chip Cookies
  • White Chocolate Chip Oatmeal Cookies
  • Best Cut Out Sugar Cookie Recipe
  • Twix Cookies
  • Almond Spritz Cookies
  • Snickerdoodle Cookies Recipe
  • Raspberry Almond Thumbprint Cookies
  • Apricot Rugelach
  • Orange Cranberry Biscotti
  • Sour Cream Cookies
Chocolate Chip Pecan Cookies on a wire rack.
Print Recipe
5 from 9 votes

Brown Butter Chocolate Chip Pecan Cookies

This is the best recipe for homemade Chocolate Chip Pecan Cookies! Made with melted browned butter, they have a nutty flavor and soft chewy texture.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 190kcal
Author: Veronika’s Kitchen

Ingredients

  • 1 cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup raw pecans chopped
  • ⅔ cup chocolate chips

Instructions

  • Chop 1 cup butter into cubes and transfer into a sauce pan. Put over medium heat, melt, and cook for about 5 minutes constantly stirring until it starts to brown and turn amber in color.
  • When done, take it off the heat and pour into a bowl with all the burnt bits (these bits have all the delicious caramelize flavors!). Let it cool off on the counter for 30 minutes or put in the refrigerator for 15 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, add 2 cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Stir and set aside.
  • In a large mixing bowl, pour browned butter, add ¾ cup light brown sugar, and ¼ cup granulated sugar. Whisk until well combined.
  • Add 2 large eggs and 1 tsp vanilla extract, then whisk again.
  • Add dry ingredients, and using a spatula, fold it in. (don’t overmix!)
  • Add ⅔ cup chopped raw pecans and ⅔ cup chocolate chips, then fold it in again. Let the dough sit for 5-10 minutes of the counter.
  • Using an ice scream scoop or a regular spoon, scoop out 2 tbsp of cookie dough and roll them into a ball. Transfer to a baking sheet with parchment paper 3 inches apart. Then gently flatten the cookie balls into about 1-inch thick disks.
  • Bake at 350°F for about 10-12 minutes or until the edges are set and get a light golden color. The center needs to be just set but still will look slightly underbaked.
  • Take them out of the oven and let sit on the baking sheet for about 10-15 minutes, the cookies will continue to set. Then transfer them to a wire rack to cool off completely.

Notes

  1. Don’t overmix the cookie dough! If you do that, they might come out tough.
  2. For even baking, I prefer to keep the baking pan on the middle rack.
  3. You should have enough cookies for two baking sheets. Although, I prefer to bake one sheet at a time for more consistency.
  4. After you roll out the cookie balls and place them on the baking sheet, I like to press on top of them to flatten. That will help them to spread a bit more and have even thickness.
  5. Make sure you don’t overbake them! The edges should be light golden/brown and the center just set. At first, they might look like they are underbaked, but they will set more after you take them out of the oven and let sit on the counter on the baking sheet for 10 minutes.
  6. To store, you can keep them in an air-tight container on the counter for about 5 days.
  7. If you want to freeze it, I would suggest to roll them into balls first and put on a baking sheet. Then put the baking sheet with the cookie balls into a freezer for 30 minutes, so they will freeze and won’t stick to each other. Then you can transfer them to an air-tight container or a zip-lock bag and freeze for up to 1 month.
    To defrost, keep them in the fridge overnight or leave on the counter for at least 30-40 minutes to get them to the room temperature before baking. They might need a couple of extra minutes in the oven.

Nutrition

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 106mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

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    Recipe Rating




  1. Natalie says

    September 20, 2021 at 4:49 am

    5 stars
    Oh yum, lovely cookies. I love pecans but I never use them in cookies before. I have to make these cookies. I’m so excited to try them.

    Reply
  2. Ksenia says

    September 19, 2021 at 8:25 pm

    5 stars
    The pecans here are just the perfect touch of texture! I can’t wait to make these for my family. Great combination of flavors

    Reply
  3. Ramona says

    September 19, 2021 at 4:18 pm

    5 stars
    I recently made chocolate chip cookies, and I am going to make them again but with pecan this time cause these cookies look amazing! Thank you for sharing this recipe, ic ant wait to make these!

    Reply
  4. Alex says

    September 19, 2021 at 10:32 am

    We made these yesterday and just loved them! They have an awesome texture. Can’t wait to make them again!

    Reply
  5. Sharon says

    September 18, 2021 at 7:36 pm

    5 stars
    The added pecans to these cookies add a yummy layer of crunchiness to them that I love.

    Reply
  6. Heidy says

    September 18, 2021 at 8:49 am

    5 stars
    Hello and Good Morning! I just wanted to let you know I found your cookie recipe via Pinterest and decided to make it! I had some of the stuff on hand and right away went to the market and got the rest of what I needed. Excellent instructions and tips! The recipe turned out perfect. Next time I will be making a few batches to freeze.

    Have a great day!

    Reply
  7. Amy Casey says

    September 17, 2021 at 4:43 pm

    5 stars
    I definitely agree with your tip of baking 1 sheet of cookies at a time. They were perfect and the pecans added a nice crunch.

    Reply
  8. Enriqueta E Lemoine says

    September 17, 2021 at 4:21 pm

    5 stars
    I love how you put the pecans on top of the cookies. They look neat and appealing! I’m baking them this weekend —lots of rain in Miami. Thanks for sharing!

    Reply
  9. Maren says

    September 16, 2021 at 9:19 am

    5 stars
    I made these cookies for my toddler daughter and she loved them! They are a new favorite for her 🙂

    Reply
  10. Lauren Vavala Harris says

    September 13, 2021 at 8:26 pm

    5 stars
    I had some extra pecans from another recipe to use up and found your recipe! These chocolate chip cookies are so good – my family loved them!

    Reply

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