Brown Butter Chocolate Chip Pecan Cookies

Craving a cookie that balances the richness of chocolate and brown butter with the crunch of pecans? These Nutty Pecan Chocolate Bliss Cookies will hit the spot!

Made with golden-browned butter for an extra layer of depth, this cookie recipe delivers a chewy center and crispy edges. Whether you're looking to impress at your next gathering or simply want to indulge in something decadent, these cookies will do the trick.

Plus, the dough can be prepped ahead of time, making it a breeze to bake fresh anytime!

Prep Time: 20 minutes

Cook Time: 11 minutes

Chill: 4 hours

Total Time: 4 hours hrs 31 minutes

Makes: 26 cookies

Photo byWhisking Wolf

Ingredients:

Cookie Dough:

• 1 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 2 large eggs (room temperature)
• 3/4 cup bittersweet chocolate chips
• 1 cup chopped pecans

Topping:

• 1/3 cup bittersweet chocolate chips
• 1/3 cup chopped pecans

Instructions:

1. Melt the butter in a medium saucepan over medium heat. Stir constantly for about 7 minutes, until the butter foams and develops a nutty fragrance.
2. As soon as brown bits start forming at the bottom, remove from the heat and let it cool.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
4. In a separate large bowl, beat the cooled brown butter, brown sugar, and granulated sugar until the mixture turns creamy and smooth (about 1 minute).
5. Add vanilla extract and eggs, mixing well between each addition.
6. Slowly incorporate the dry ingredients into the wet, mixing until just combined (some streaks of flour should still be visible).
7. Stir in the chocolate chips and pecans using a wooden spoon, being careful not to overmix the dough.
8. Using a large cookie scoop (about 2 1/2 tablespoons), portion out the dough onto parchment-lined baking sheets, leaving about 2 inches of space between each.
9. Cover the sheets with plastic wrap and refrigerate for at least 4 hours or up to 2 days. (Overnight chilling works perfectly!)
10. Preheat your oven to 350°F.
11. Remove the plastic wrap from the cookies and bake for 11-13 minutes, or until the edges are set but the centers are still soft.
12. Immediately after baking, press a few additional chocolate chips and pecans into the tops of the warm cookies.
13. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Substitutions:

• Nuts: Swap out pecans for walnuts, almonds, or hazelnuts for a different crunch.
• Chocolate: Try milk or semi-sweet chocolate chips instead of bittersweet for a sweeter cookie.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend to make these cookies celiac-friendly without compromising texture.

Storage Directions:

Store these cookies in an airtight container at room temperature for up to 5 days. If you'd like to keep them longer, you can freeze the dough balls and bake them straight from the freezer when you're ready to enjoy fresh cookies – just add an extra 1-2 minutes to the baking time!

https://www.whiskingwolf.com/cookies-and-bars/chocolate-chip-pecan-cookies/