If you’re ready to take your cookie game to the next level, this Browned Butter Pecan Chocolate Chunk Cookies Recipe is exactly what you need. Imagine rich, nutty browned butter mingling with sweet, melty chocolate chunks and crunchy pecans for a cookie that tastes like a warm hug. These cookies have the perfect balance of a crispy edge and a chewy center, making every bite utterly unforgettable. Whether for a family gathering, a gift, or just a cozy night treat, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
Every ingredient in this Browned Butter Pecan Chocolate Chunk Cookies Recipe plays a star role, contributing unique flavors and textures that come together beautifully. They’re simple staples, but how they’re combined makes all the difference.
- Unsalted Butter (1 cup / 2 sticks): The base of that luscious browned butter flavor, essential for a rich, nutty aroma.
- Brown Sugar (1 cup, packed): Adds a deep caramel sweetness and helps keep the cookies chewy.
- Sugar (2/3 cup): Balances the brown sugar with classic sweetness and helps form those golden edges.
- Eggs (2 large): Bind the dough together and add moisture for soft centers.
- Vanilla Extract (2 teaspoons): Enhances all the flavors with its warm, floral notes.
- Flour (2 1/3 cups): Provides the structure for the cookies to hold their shape while staying tender.
- Baking Soda (1 teaspoon): The key leavening agent for just the right lift and spread.
- Salt (1 teaspoon): Balances sweetness and brings out the depth of the other ingredients.
- Chocolate Chunks (12 ounces): Big pockets of melty chocolate perfection in every bite.
- Pecans (1 to 1 1/2 cups): Adds that irresistible crunch and buttery flavor complementing the browned butter excellently.
How to Make Browned Butter Pecan Chocolate Chunk Cookies Recipe
Step 1: Brown the Butter
Start by cutting the butter into cubes and melting it over medium-low heat in a large pot or deep skillet. Stir often with a wooden spoon or spatula to prevent burning, watching closely as the butter transitions from creamy yellow to deep amber. You’ll see small browned bits appear, signaling the perfect browned butter. Pull it off the heat slightly early instead of risking a burnt taste.
Step 2: Mix in the Sugars
Add the brown sugar and granulated sugar to your browned butter, then whisk vigorously until the mixture is smooth and shiny. This step helps dissolve the sugar, giving your cookies a uniform sweetness and a tender texture. Let the mixture cool at room temperature for about 15 minutes before moving on.
Step 3: Add Eggs and Dry Ingredients
Whisk in the eggs and vanilla extract until the batter turns smooth and creamy. Next, gently fold in the flour, baking soda, and salt. It’s important that your dough isn’t too warm here—especially before adding the chocolate chunks—so the chocolate doesn’t melt prematurely.
Step 4: Incorporate Chocolate Chunks and Pecans
Fold in the chocolate chunks, saving some to place on top of the cookies later for that extra gourmet finish. You can mix pecans directly into the dough or reserve some to sprinkle on top after baking for a lovely presentation. This step is where the cookies start looking and tasting like magic.
Step 5: Chill the Dough
Wrap your cookie dough tightly in plastic wrap and refrigerate for at least 30 minutes—though 24 to 48 hours is even better. Chilling lets the flavors meld and helps the texture develop, making your cookies more flavorful and easier to shape.
Step 6: Prepare to Bake
When you’re ready to bake, take the dough out and let it come to room temperature, especially if it was wrapped tightly. This softening helps when rolling into balls. Preheat your oven to 350 degrees Fahrenheit for the perfect baking environment.
Step 7: Shape and Bake
Roll the dough into 2 to 2 1/2-ounce balls and place them on a parchment-lined, light-colored baking sheet. Bake for 10 to 13 minutes, or until the cookie edges turn a light golden hue. After removing from the oven, let them rest a few minutes to set before transferring to a wire rack to cool completely.
How to Serve Browned Butter Pecan Chocolate Chunk Cookies Recipe
Garnishes
To elevate these cookies even further, offer a few extra chocolate chunks or pecan halves pressed on top right after baking. A light dusting of flaky sea salt adds a sophisticated touch by balancing the sweetness and amplifying the nutty flavor.
Side Dishes
Pair your Browned Butter Pecan Chocolate Chunk Cookies with a tall glass of cold milk or a cup of rich coffee to complement their richness. They also make an amazing companion to vanilla ice cream, turning them into an indulgent dessert.
Creative Ways to Present
Serve these cookies stacked on a decorative platter with small bowls of extra pecans and chocolate chunks nearby for guests to customize their own bites. They also shine when wrapped individually as thoughtful, homemade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh, store them in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container helps maintain softness by keeping the moisture balanced.
Freezing
If you want to save some for later, freeze baked cookies in a single layer on a baking sheet first, then transfer them to a sealed freezer bag or container. They’ll last beautifully frozen for up to 3 months without losing flavor or texture.
Reheating
To revive your cookies, warm them briefly in a microwave for 10 to 15 seconds or place them in a preheated oven at 300 degrees Fahrenheit for 5 minutes. This will melt the chocolate chunks slightly and bring back that fresh-baked softness.
FAQs
Can I use chopped nuts other than pecans?
Absolutely! Walnuts or almonds work wonderfully in this recipe, offering their own unique crunch and flavor. Just be sure to toast them lightly for the best taste.
Why is browning the butter important?
Browned butter adds a deep, nutty complexity you simply can’t get from regular melted butter. It elevates the cookie’s flavor, making it rich and slightly caramel-like, which pairs perfectly with the chocolate and pecans.
What if I don’t have chocolate chunks? Can I use chips instead?
Chocolate chips can be used as a substitute, but chunks create larger pockets of molten chocolate that really make these cookies stand out. If you want to replicate that effect, consider chopping a good-quality chocolate bar.
Can I skip chilling the dough?
You can bake the cookies right after mixing, but chilling the dough improves the texture and flavor tremendously. It prevents excessive spreading and allows the ingredients to meld for a more intense taste.
How do I know when the cookies are perfectly baked?
Look for edges that are light golden while the centers still look slightly soft. The cookies will firm up as they cool, giving you that perfect chewy and tender bite.
Final Thoughts
If you’ve been searching for a cookie that’s both comforting and a bit luxurious, this Browned Butter Pecan Chocolate Chunk Cookies Recipe is your new go-to. Every step from browning the butter to chilling the dough rewards you with cookies bursting with flavor and texture. Don’t hesitate to dive in and make these for yourself—they really are as delicious as they sound!
Print
Browned Butter Pecan Chocolate Chunk Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (excluding chill time)
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Browned Butter Pecan Chocolate Chunk Cookies are a decadent twist on a classic favorite. The process of browning the butter adds a rich, nutty flavor depth that perfectly complements the sweet and salty balance of brown and white sugars. Loaded with gooey chocolate chunks and toasted pecans, these cookies are chewy with a slight crunch, making them irresistibly delicious and perfect for any cookie lover’s dessert lineup.
Ingredients
Butter and Sugars
- 1 cup Unsalted Butter (2 sticks), cubed
- 1 cup Brown Sugar, packed
- 2/3 cup Granulated Sugar
Wet Ingredients
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 2 1/3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Add-ins
- 12 ounces Chocolate Chunks
- 1 to 1 1/2 cups Pecans, chopped
Instructions
- Browning the Butter: Place the cubed butter in a large pot or deep skillet over medium-low heat. Stir frequently with a wooden spoon or spatula to prevent burning and monitor the color change. Melt the butter completely until it transitions from a creamy yellow to a deep amber with browned bits forming on the bottom. Remove from heat carefully to avoid burning.
- Mix Sugars with Butter: Add the brown sugar and granulated sugar to the browned butter. Whisk thoroughly for several minutes until the mixture is smooth, glossy, and fully combined. Let it cool at room temperature for about 15 minutes to prevent cooking the eggs in the next step.
- Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the cooled butter and sugar mixture until smooth and creamy. Gently fold in the flour, baking soda, and salt until just combined, ensuring the dough is not too warm before proceeding.
- Incorporate Chocolate and Pecans: Fold the chocolate chunks evenly into the dough. For a gourmet appearance and extra flavor, reserve some chocolate chunks and pecans to place on top of the cookies after baking while they are still warm, allowing them to slightly melt and enhance presentation.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the dough to firm up. For best texture and flavor, chilling the dough for 24 to 48 hours is recommended.
- Preheat and Prepare for Baking: When ready, let the dough come to room temperature to make rolling easier. Preheat the oven to 350°F (175°C). Smooth out tops of the dough balls with your fingers before placing them on a parchment-lined light-colored baking sheet.
- Shape and Bake Cookies: Roll the dough into 2 to 2 1/2-ounce balls. Arrange them on the prepared baking sheet, spacing them adequately. Bake in the preheated oven for 10 to 13 minutes or until the edges turn a light golden brown.
- Cool and Serve: Remove the cookies from the oven and place any reserved chocolate chunks and pecans on top immediately for melting effect. Allow the cookies to set on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Watch the butter carefully while browning to prevent burning as it changes color quickly.
- Chilling the dough enhances flavor and helps control spreading during baking.
- Using light-colored baking sheets helps prevent over-browning the cookie bottoms.
- For extra texture, lightly toast the pecans before adding them to the dough.
- Storing dough wrapped tightly in the refrigerator for 24-48 hours improves taste and dough consistency.
- Don’t overcrowd the baking sheet to allow even baking and spreading.
