These Brown Butter Pecan Cookies are an irresistible treat with rich, nutty flavors and a hint of chocolate. The brown butter adds a deep caramel-like flavor that pairs beautifully with toasted pecans and chocolate chips. Perfect for any occasion, these cookies are especially great for fall baking or holiday cookie swaps!
Ingredients:
- For the Pecans:
- 1.5 cups pecan pieces, chopped
- 2 tablespoons butter (for toasting pecans)
- For the Dough:
- 2 sticks unsalted butter (for browning)
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips
- Pecan halves (for topping)
- Sea salt flakes (for finishing)
Directions:
Step 1: Toast the Pecans
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecan pieces and toast them, stirring frequently, for about 5-7 minutes until they are fragrant and lightly browned. Set aside to cool.
Step 2: Brown the Butter
In a saucepan, melt the 2 sticks of butter over medium heat. Continue to cook, stirring occasionally, until the butter foams and turns a deep golden brown, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let cool slightly.
Step 3: Make the Dough
In a large mixing bowl, combine the brown butter with the dark brown sugar, granulated sugar, eggs, and vanilla extract. Beat until smooth and creamy.
In a separate bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 4: Add the Mix-Ins
Fold in the toasted pecans and chocolate chips. Be careful not to overmix. Cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 2 hours) to help the flavors meld and the dough firm up.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Press a pecan half into the top of each dough ball.
Bake the cookies for about 8-10 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and sprinkle with sea salt flakes while the cookies are still warm.
Step 6: Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container.
Serving and Storage Tips:
- Serving: These cookies are delicious warm, straight out of the oven, with the chocolate still gooey. Serve them with a glass of cold milk or a cup of hot coffee for the perfect pairing.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate the dough for up to 2 days before baking.
- Freezing: You can freeze the cookie dough balls (before baking) for up to 3 months. Simply bake directly from frozen, adding an extra minute or two to the baking time.
Helpful Notes:
- Brown Butter: The browning process gives the cookies a nutty, rich flavor. Watch it carefully as it can burn quickly once it starts browning.
- Chilling the Dough: Chilling the dough helps the cookies maintain their shape during baking and enhances the flavor. Don’t skip this step!
- Chocolate Options: Use semi-sweet, dark, or even white chocolate chips depending on your taste preference.
Tips from Well-Known Chefs:
- Claire Saffitz: “For even richer flavor, let the cookie dough chill in the fridge overnight. The longer it chills, the better the flavors develop.”
- Martha Stewart: “For a perfect finish, sprinkle sea salt flakes on the cookies as soon as they come out of the oven. It adds a touch of sophistication and balances the sweetness.”
Frequently Asked Questions:
- Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to avoid the cookies being overly salty. - What can I use if I don’t have dark brown sugar?
You can substitute light brown sugar, but the dark brown sugar gives a deeper molasses flavor. If using light brown sugar, add a tablespoon of molasses for a similar taste. - Can I make these cookies without nuts?
Yes, you can omit the pecans if you prefer a nut-free cookie. The brown butter and chocolate will still give plenty of flavor. - How do I know when the cookies are done?
The cookies should be golden around the edges but still slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
These Brown Butter Pecan Cookies are rich, buttery, and packed with flavor, making them the perfect cookie for holiday baking or any time you want a sweet treat. Enjoy!