I can’t get over how these brown butter pecan chocolate cookies turn out rich, gooey, nutty, and just salty enough to feel irresistible. One bite and they have instant favorite written all over them.

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I’m obsessed with these Brown Butter Pecan Chocolate Cookies because they hit hard in every bite. I get that deep, nutty edge from browned butter, then the toasted pecans come in with crunch and attitude.

And the chocolate? Melty, messy, exactly what I want in a cookie.

I love how they taste rich without being fussy, sweet without going flat, salty enough to keep me reaching back for another. But the best part is the texture.

Chewy middle. Crisp edges.

Little pockets of gooey chocolate everywhere. I’d make these for guests, sure, but honestly, I want the whole batch myself.

Ingredients

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All-purpose flour gives the cookies structure, so they’re chewy, not floppy.
Baking soda helps them spread and brown in that bakery-style way.
Cornstarch keeps the centers soft, tender, and just a little thick.
Fine salt balances the sweet stuff and makes the chocolate taste bolder.
Browned butter brings nutty, toasty flavor.
Basically, it’s the main character.
Granulated sugar adds crisp edges, which you’ll absolutely want.
Brown sugar keeps everything moist, chewy, and a little caramel-like.
Egg and yolk add richness, softness, and that classic cookie bite.
Vanilla rounds things out and makes the dough smell amazing.
Bourbon adds warmth without making the cookies taste boozy.
Toasted pecans bring crunch, nuttiness, and a cozy snacky vibe.
Chocolate chunks melt into pockets, because chips just aren’t the same.
Plus flaky sea salt makes each bite sweet, salty, and seriously hard to stop.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

1 teaspoon fine salt

1 cup (2 sticks, 225 g) unsalted butter, browned and cooled

1/2 cup (100 g) granulated sugar

1 cup (220 g) packed light brown sugar

1 large egg plus 1 large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon bourbon

1 cup (120 g) pecans, toasted and roughly chopped

10 ounces (280 g) semisweet chocolate, chopped into chunks

Flaky sea salt for sprinkling

How to Make this

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1. Brown the butter: melt 1 cup (225 g) unsalted butter in a light colored saucepan over medium heat, swirling frequently, until milk solids turn golden brown and aroma is nutty, about 6 to 8 minutes; remove from heat and let cool to warm or room temperature.

2. Toast and chop pecans: toast 1 cup (120 g) pecans in a dry skillet over medium heat or in a 350 F (175 C) oven until fragrant, about 5 to 7 minutes; cool and roughly chop.

3. Whisk dry ingredients: in a bowl combine 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1 teaspoon fine salt; set aside.

4. Combine sugars and browned butter: in a large bowl whisk together 1/2 cup (100 g) granulated sugar and 1 cup (220 g) packed light brown sugar with the cooled browned butter until smooth and slightly glossy.

5. Add eggs and flavorings: whisk in 1 large egg plus 1 large egg yolk, 1 teaspoon pure vanilla extract, and 1 tablespoon bourbon until incorporated.

6. Mix dough: fold the dry ingredients into the wet ingredients just until no dry streaks remain, taking care not to overwork the dough.

7. Fold in mix ins: gently fold in the toasted chopped pecans and 10 ounces (280 g) semisweet chocolate chopped into chunks or large chips.

8. Chill: cover the dough and chill in the refrigerator for 30 to 60 minutes to firm up for better spread control.

9. Scoop and bake: preheat oven to 350 F (175 C) and line baking sheets with parchment. Scoop dough into generous tablespoon to 2 tablespoon mounds, spacing 2 inches apart. Bake 10 to 12 minutes until edges are set and centers still look slightly soft.

10. Finish and cool: immediately sprinkle cookies with flaky sea salt, let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Light colored saucepan
2. Dry skillet or rimmed baking sheet for toasting pecans
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons and kitchen scale
7. Baking sheets and parchment paper
8. Cookie scoop or tablespoon and ice cream scoop alternative
9. Chef knife and cutting board for chopping chocolate and pecans
10. Wire cooling rack

FAQ

Q: Why does the recipe call for browned butter and how do I brown it? A: Browning butter adds a nutty, caramelized flavor that deepens the cookie taste. Melt unsalted butter in a light colored skillet over medium heat, swirl until milk solids turn golden brown and smell toasty, then remove from heat and cool to warm before mixing.

Q: Can I omit the bourbon or substitute it? A: Yes. Bourbon adds warmth and depth but is optional. Substitute equal vanilla extract plus a teaspoon of water or skip it entirely.

Q: Why use both an egg and an extra yolk? A: The whole egg provides structure and lift while the extra yolk adds richness and chewiness for a tender, fudgy center.

Q: How do I get the best cookie texture and what are the baking times? A: Chill dough 30 to 60 minutes for thicker cookies. Bake at 350 F for 10 to 12 minutes until edges are set and centers look slightly underbaked for a chewy interior.

Q: Can I change the mix ins or nuts? A: Yes. Swap pecans for walnuts or almonds, or use different chocolate (dark or milk). Adjust quantity to taste but keep total mix in volume similar for balance.

Q: How should I store or freeze the cookies or dough? A: Store cooled cookies in an airtight container at room temperature up to 3 days or refrigerate up to 1 week. Freeze baked cookies up to 3 months. For dough, portion into balls, freeze on a tray then transfer to a bag and bake from frozen adding 1 to 2 minutes to bake time.

Brown Butter Pecan Chocolate Cookies Recipe Substitutions and Variations

Unsalted butter, browned and cooled: if you cannot brown butter, use 1 cup unsalted butter melted and cooled for similar fat content but milder flavor; for a nutty profile without browning, use ghee browned briefly then cooled.
All purpose flour: substitute a 1-to-1 gluten free all purpose blend that contains xanthan gum, using the same weight (280 g) for best texture.
Bourbon: swap with equal amount dark rum or brandy for similar depth, or omit and add 1 teaspoon extra vanilla plus 1 teaspoon water if a nonalcohol option is needed.
Pecans: replace with toasted walnuts, hazelnuts, or sliced almonds in equal amount (120 g) for comparable crunch and flavor.

Pro Tips

1. Keep an eye on the browned butter and pull it off the heat a little early rather than a little late. The difference between golden and burned can happen fast, and the butter will keep browning in the hot pan for a minute after you remove it. Pour it into a cool bowl to stop the cooking and let it cool to warm before using so it does not scramble the eggs.

2. Measure flour by weight or use the spoon-and-level method. Too much flour makes dense cookies and prevents the lovely spread and chew you want. If the dough feels dry after mixing, let it rest 10 minutes; flour hydrates and a small amount of added milk or an extra yolk can rescue overly stiff dough.

3. Chill the dough until firm but still scoopable. This gives better control over spread and produces chewier centers with crisp edges. If you want taller cookies, chill longer or briefly freeze scoops before baking.

4. Use big chocolate chunks and unevenly sized pieces for better texture and pockets of melty chocolate. Press a couple extra chunks into the tops of each cookie right before baking for a bakery-fresh look and intense chocolate bites.

5. Watch the bake time and the look of the centers rather than relying only on the clock. Pull cookies when the edges are set and the centers still look slightly soft; they will finish cooking on the hot baking sheet and stay tender. Sprinkle flaky sea salt while the cookies are hot for the best contrast.

Brown Butter Pecan Chocolate Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

264

kcal

Equipment: 1. Light colored saucepan
2. Dry skillet or rimmed baking sheet for toasting pecans
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons and kitchen scale
7. Baking sheets and parchment paper
8. Cookie scoop or tablespoon and ice cream scoop alternative
9. Chef knife and cutting board for chopping chocolate and pecans
10. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon fine salt
1 cup (2 sticks, 225 g) unsalted butter, browned and cooled
1/2 cup (100 g) granulated sugar
1 cup (220 g) packed light brown sugar
1 large egg plus 1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1 cup (120 g) pecans, toasted and roughly chopped
10 ounces (280 g) semisweet chocolate, chopped into chunks
Flaky sea salt for sprinkling

Directions

Brown the butter: melt 1 cup (225 g) unsalted butter in a light colored saucepan over medium heat, swirling frequently, until milk solids turn golden brown and aroma is nutty, about 6 to 8 minutes; remove from heat and let cool to warm or room temperature.
Toast and chop pecans: toast 1 cup (120 g) pecans in a dry skillet over medium heat or in a 350 F (175 C) oven until fragrant, about 5 to 7 minutes; cool and roughly chop.
Whisk dry ingredients: in a bowl combine 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1 teaspoon fine salt; set aside.
Combine sugars and browned butter: in a large bowl whisk together 1/2 cup (100 g) granulated sugar and 1 cup (220 g) packed light brown sugar with the cooled browned butter until smooth and slightly glossy.
Add eggs and flavorings: whisk in 1 large egg plus 1 large egg yolk, 1 teaspoon pure vanilla extract, and 1 tablespoon bourbon until incorporated.
Mix dough: fold the dry ingredients into the wet ingredients just until no dry streaks remain, taking care not to overwork the dough.
Fold in mix ins: gently fold in the toasted chopped pecans and 10 ounces (280 g) semisweet chocolate chopped into chunks or large chips.
Chill: cover the dough and chill in the refrigerator for 30 to 60 minutes to firm up for better spread control.
Scoop and bake: preheat oven to 350 F (175 C) and line baking sheets with parchment. Scoop dough into generous tablespoon to 2 tablespoon mounds, spacing 2 inches apart. Bake 10 to 12 minutes until edges are set and centers still look slightly soft.
Finish and cool: immediately sprinkle cookies with flaky sea salt, let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.