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Rich and nutty homemade chocolate chip pecan cookies made with browned butter for a perfect balance of crispy edges and chewy centers, enhanced with gooey chocolate chunks and crunchy pecans.

  • Total Time: 2 hours 32 minutes (including 2 hours chilling time; longer chilling improves flavor)
  • Yield: 18-24 cookies 1x

Ingredients

Scale
  • 9 tablespoons unsalted butter (8 tablespoons for browning, plus 1 tablespoon to mix in)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon light corn syrup
  • 1 large egg
  • 1 cup bittersweet chocolate chunks (60-62% cacao, or semi-sweet)
  • 1/2 cup chopped toasted pecans

Instructions

  1. Cut 8 tablespoons of unsalted butter into pieces and melt in a saucepan over high heat, then reduce heat to low.
  2. Let the butter melt and the milk solids sink and brown to a golden color, forming browned butter.
  3. Stir in the remaining 1 tablespoon butter to the browned butter, scraping up the brown bits, and pour into a large mixing bowl. Let cool to about 85-90°F.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. To the cooled brown butter, stir in granulated sugar, light brown sugar, vanilla extract, and light corn syrup until combined.
  6. Add the egg to the wet mixture and whisk until lightened in color and silky smooth. Let the dough rest for 5 minutes to allow sugar to dissolve.
  7. Add all dry ingredients at once to the wet ingredients and mix until just combined.
  8. Fold in most of the chocolate chunks (reserve a few for topping) and all chopped toasted pecans.
  9. Chill the dough in the refrigerator for at least 2 hours, ideally 24 hours for best flavor development.
  10. Take dough out of fridge at least 30 minutes before baking to soften for easier scooping and even baking.
  11. Preheat oven to 350°F (176°C). Line baking sheets with parchment paper.
  12. Scoop dough into balls and place on baking sheets, topping each with reserved chocolate chunks.
  13. Bake for 10-12 minutes until edges are golden and firm but centers remain soft; adjust time for preferred chewiness.
  14. Let cookies rest on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough for 24 hours enhances flavor and texture through retrogradation., Use a kitchen scale for precise measurements to avoid dryness or excess spread., Cookie scoops help produce uniform size cookies for even baking., Cool baking sheets completely between batches to prevent cookies from flattening too much., Underbaking slightly results in a softer, chewier center after cooling., For perfectly round cookies, use a slightly larger cookie cutter to smooth edges right after baking., Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months., Add a slice of bread to the cookie container to maintain softness., Substitute nuts like walnuts or macadamia nuts, or add shredded unsweetened coconut for variation., Swap bittersweet chocolate with milk or white chocolate for different sweetness., Add a pinch of cinnamon or a splash of espresso powder for added flavor twist.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes per batch
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 150-180 calories per cookie
  • Fat: 9 g per serving
  • Carbohydrates: 20 g per serving
  • Protein: 2 g per serving