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Simple Browned Butter Pecan Chocolate Chip Cookies

These cookies feature crisp edges, pillowy centers, and the aromatic richness of browned butter combined with crunchy pecans and melting chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter browned until golden and fragrant
  • 1 cup packed light brown sugar for depth and chew
  • 1/2 cup granulated sugar balances texture and crisping
  • 2 large eggs, room temperature binders that create tender centers
  • 2 teaspoons pure vanilla extract elevates the flavors
Dry Ingredients
  • 2 1/4 cups all-purpose flour for structure
  • 1 teaspoon baking soda lift and spread control
  • 1/2 teaspoon fine sea salt amplifies sweetness
Add-ins
  • 1 cup chopped pecans toast in the browned butter for extra flavor
  • 1 1/2 to 2 cups semisweet chocolate chips more if you love gooey chocolate
Optional Toppings
  • flaky sea salt for sprinkling on top

Method
 

Preparation
  1. Brown the butter: Melt butter over medium heat in a light-colored saucepan until it foams, then the milk solids turn golden and smell nutty. Remove from heat and let cool slightly. Stir in chopped pecans so they toast in the residual heat.
  2. Mix sugars and eggs: In a large bowl, whisk together brown sugar and granulated sugar. Add eggs one at a time, mixing until glossy. Stir in vanilla and the slightly cooled browned-butter pecan mixture.
  3. Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt. Fold the dry mix into the wet until just combined—do not overmix.
  4. Add chocolate: Fold in chocolate chips. The batter should be thick, studded with chocolate and pecans.
  5. Chill (optional): For thicker, chewier cookies, chill the dough for 30 minutes. If you prefer thin, crisper edges, skip chilling.
Baking
  1. Preheat oven to 350°F (175°C). Scoop 2-tablespoon mounds onto a parchment-lined baking sheet. Bake for 9–12 minutes until edges are golden and centers are just set.
  2. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack. Taste one warm for the full experience.

Notes

For festive variations, add 1/2 cup dried cranberries and a dash of orange zest. To make it healthier, replace half the flour with oat flour and half the chocolate with chopped dark chocolate.