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
Scale
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.
