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Brown Butter Pecan Chocolate Chip Cookies

These cookies boast a rich, nutty flavor thanks to browned butter and crunchy pecans, combined with gooey dark chocolate chips for an irresistible treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 10 tbsp unsalted butter, room temperature Kerrygold is recommended
  • 1/4 cup granulated sugar Use organic for a richer flavor
  • 3/4 cup dark brown sugar, packed The darker, the better for sweetness
  • 1 tsp vanilla extract Pure vanilla is key
  • 1 large egg, room temperature Store-bought or farm-fresh is fine
  • 1 1/2 cups all-purpose flour King Arthur is preferred
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup chocolate chips Use dark, semi-sweet, or milk chocolate
  • 1 cup pecan halves, roughly chopped Roasting them adds extra nuttiness
  • to taste Flaky sea salt Optional for finishing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, melt the sliced butter, whisking as it foams until brown flecks appear and a nutty aroma develops.
  3. Pour approximately 1/2 cup of the browned butter into a measuring cup.
  4. In a mixing bowl, whisk the browned butter with granulated and brown sugar until light and fluffy.
  5. Add in vanilla extract and large egg, mixing until combined.
  6. Gently fold in flour, baking powder, baking soda, and kosher salt until just incorporated.
  7. Fold in chocolate chips and chopped pecans.
  8. Form dough balls (1/4 cup for large cookies or 2 tablespoons for smaller ones), leaving 2 inches between each on the baking sheet.
  9. Cover with plastic wrap and chill the dough for at least 1 hour (up to 48 hours).
Baking
  1. Bake the cookies for 10-12 minutes until the edges are deep golden and the tops look light golden brown.
  2. Allow them to cool on the sheet until set, then sprinkle with flaky sea salt if desired.

Notes

Store cookies in an airtight container at room temperature for up to 5 days; for longer storage, freeze individually in zip-top bags for up to 3 months.