This cookie is rich, nutty, and deeply comforting — the browned butter gives toasted, caramel-like notes while the pecans add crunch and the chocolate chips bring melty sweetness. The texture is slightly crisp at the edges and soft in the middle, with toasted pecan pockets in every bite. It’s an easy recipe that uses simple pantry staples and one small extra step: browning the butter, which makes a big flavor difference. Perfect with a glass of milk, a scoop of vanilla ice cream, or served warm at a small gathering. If you like a classic chewy base, compare tips with our best chocolate chip cookie recipe to fine-tune chewiness.
Why You’ll Love This Simple Browned Butter Pecan Chocolate Chip Cookies
- Deep, nutty flavor from browned butter that tastes like caramel without extra ingredients.
- Balanced sweetness: brown sugar plus granulated sugar gives chew and lift.
- Crunch and contrast from chopped pecans in every bite.
- Quick hands-on time; most work is mixing and dropping dough.
- Flexible — chocolate chips can be dark, milk, or a mix.
- Reliable bake: tablespoon scoops make even cookies that finish in 10–12 minutes.
- Great for gifting or batch baking because they freeze well once baked.
- Uses common pantry ingredients; no special tools required.
What Is Simple Browned Butter Pecan Chocolate Chip Cookies?
This recipe makes classic drop cookies with browned butter, chopped pecans, and chocolate chips. The browned butter gives a toasty, almost toffee-like note that lifts ordinary chocolate chip cookies into something more grown-up. The outside bakes to a light golden edge while the center stays soft and slightly chewy. The pecans add texture and a warm nutty tone that pairs beautifully with chocolate. Method is straightforward: brown butter on the stove, mix wet and dry ingredients separately, combine, add chips and nuts, then scoop and bake at 350°F (175°C). Vibe: cozy comfort food for weeknights, cookie swaps, or a casual brunch treat.
Ingredients for Simple Browned Butter Pecan Chocolate Chip Cookies
For the Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped pecans
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: Unsalted is best for control over salt. If using salted butter, reduce added salt slightly.
- Brown sugar: Adds moisture and a deeper flavor. You can use all brown sugar if you want a softer, chewier cookie.
- Granulated sugar: Keeps edges crisp. If you prefer less sweetness, reduce by 1–2 tablespoons (cookies may be slightly less crisp).
- Eggs: Use large eggs at room temperature for better mixing and consistent texture.
- Vanilla: Pure vanilla extract gives the best flavor; imitation works in a pinch.
- Flour: Stick to all-purpose flour for structure. For a slightly softer cookie, replace up to 1/2 cup with cake flour.
- Baking soda: Do not substitute with baking powder without adjusting acid and ratio — it will change texture.
- Chocolate chips: Swap for chopped chocolate (semisweet or bittersweet) for more melty pockets.
- Pecans: Walnuts are the closest swap. For a nut-free version, omit pecans and add 1 cup extra chocolate chips or toasted oats.
Step-by-Step Instructions
Step 1 – Brown the Butter
- Cut 1 cup unsalted butter into pieces and place in a light-colored saucepan over medium heat.
- Stir often as the butter melts, then foam forms and the milk solids begin to brown. Watch for a nutty aroma and small brown flecks on the bottom. Remove from heat immediately.
Visual cue: The butter should be a deep golden-brown with toasted bits and smell nutty, not burnt. Let cool 5–10 minutes.
Step 2 – Combine Wet Ingredients
- In a large mixing bowl, add the cooled browned butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Beat until well combined and slightly glossy.
- Add 2 large eggs and 2 teaspoons vanilla extract. Mix until smooth.
Step 3 – Whisk Dry Ingredients
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
Step 4 – Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture. Mix just until combined and you no longer see streaks of flour. Avoid overmixing to keep cookies tender.
Step 5 – Fold in Chips and Nuts
- Fold in 1 cup chocolate chips and 1 cup chopped pecans until distributed evenly through the dough.
Step 6 – Portion and Bake
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers are set.
Pro cue: Start checking at 10 minutes; carryover heat will finish the centers. For softer centers, pull at the first sign of golden edges.
Step 7 – Cool
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. This helps them set without overbaking.
Pro Tips for Success
- Use a light-colored pan for browning butter so you can see the color change and avoid burning.
- Cool the browned butter slightly; if too hot it can scramble the eggs or melt sugars too much.
- Measure flour correctly: spoon flour into the cup and level it with a knife rather than scooping directly from the bag.
- Don’t overmix after adding flour — stop when dry streaks disappear. Overmixing creates dense cookies.
- Chill dough briefly (15–20 minutes) if your kitchen is warm; this prevents excessive spread.
- Use room-temperature eggs for even mixing and better rise.
- Rotate the baking sheet halfway through the bake if your oven has hot spots.
- For consistent size, use a tablespoon scoop or small cookie scoop.
Flavor Variations
- OPTIONAL: Double the chocolate — use 1 cup semi-sweet chips + 1 cup chopped dark chocolate for a richer finish.
- OPTIONAL: Swap pecans for toasted walnuts or almonds for a different nutty profile. Toast nuts first to boost flavor.
- OPTIONAL: Add 1/2 teaspoon ground cinnamon or 1/4 teaspoon espresso powder to the dough for a subtle warming or deep cocoa note.
- OPTIONAL: For a salted-sweet finish, sprinkle a small pinch of flaky sea salt on each cookie right after they come out of the oven.
- OPTIONAL: Mix in 1/2 cup old-fashioned oats for texture without changing the base too much.
- OPTIONAL: Replace 1/2 cup flour with finely ground almond flour for a slightly softer, nut-forward crumb (cookies will be more fragile).
Serving Suggestions
- Warm with a scoop of vanilla ice cream for an easy dessert.
- Serve on a plate with a small bowl of milk for dunking.
- Pack a few in a small bakery box or jar for gifts.
- Offer with coffee or hot chocolate at brunch or a casual get-together.
- Break a cookie over a bowl of warm pudding or thick yogurt for indulgence.
- Plate three cookies on a dessert board with fresh fruit and nuts for a simple party spread.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare dough, shape into tablespoon-sized balls, and refrigerate on a tray for up to 48 hours before baking. Bring to fridge straight after shaping and cover loosely.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. For slightly softer cookies, place a slice of bread in the container to retain moisture.
- Refrigeration: Baked cookies will keep in the fridge up to 10 days but may firm up; let them come to room temperature before serving for best texture.
- Reheating: Warm individual cookies in a microwave for 8–10 seconds or in a 300°F oven for 3–5 minutes to refresh softness and melt chips slightly. Avoid overheating to prevent drying.
- Texture changes: Cookies tend to firm when cold and soften when warmed. Reheat briefly to restore that just-baked feel.
Storage and Freezing Instructions
- Freezing dough: Freeze shaped dough balls on a tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen; add 1–2 minutes to the bake time.
- Freezing baked cookies: Lay baked cookies in single layers separated with parchment and freeze in an airtight container for up to 3 months. Thaw at room temperature or warm briefly to refresh.
- Not recommended: Do not freeze assembled cookie sandwiches with soft fillings unless wrapped tightly to prevent sogginess; instead freeze plain cookies and add filling later.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
220 | 3 g | 28 g | 11 g | 1.5 g | 95 mg
Estimates vary by brands and portions.
FAQ About Simple Browned Butter Pecan Chocolate Chip Cookies
Q: Why did my browned butter taste burned?
A: Browned butter can quickly go from golden to burnt. Use medium heat, a light pan, and remove from heat when you see brown specks and smell a nutty aroma.
Q: My cookies spread too much. What went wrong?
A: Dough that’s too warm, too little flour, or butter too soft will spread. Chill dough 15–20 minutes before baking and measure flour correctly.
Q: How can I make these chewier?
A: Use slightly more brown sugar than granulated, don’t overbake, and remove cookies when edges are golden but centers still look slightly soft.
Q: Can I substitute the pecans for another nut?
A: Yes — walnuts are closest in texture and flavor. For nut-free, omit nuts and add extra chips or oats.
Q: My cookies came out cakey. Why?
A: Overmixing after adding flour or using too much flour can make cookies cakey. Mix just until combined.
Q: Can I bake frozen dough balls without thawing?
A: Yes. Add 1–2 minutes to the bake time and bake directly from frozen on a parchment-lined sheet.
TastyInspo Notes
- Toast chopped pecans for 5–7 minutes in a 350°F oven before folding them in to boost flavor.
- For even browning, rotate your sheet once halfway through baking.
- Use a shallow baking sheet; too deep a pan can reduce airflow and change bake time.
- Sprinkle a pinch of flaky sea salt on warm cookies for an elevated finish.
- Let cookies cool slightly on the sheet to keep centers soft and edges crisp.
Troubleshooting
- Bland flavor: Make sure the butter fully browns for that toasty note; also use pure vanilla extract for better depth.
- Overcooked, dry cookies: Reduce bake time by 1–2 minutes and remove when centers are slightly soft.
- Burnt butter flavor: Reduce heat and watch carefully; transfer to a cool pan immediately once browned.
- Cookies too thick and dough not spreading: Your dough may be too cold or flour measured packed. Let dough warm slightly or flatten tops before baking.
- Too much spread: Chill the dough, check oven temp, and ensure you didn’t use melted butter instead of browned-cooled butter.
- Uneven cookies: Use a scoop and space dough evenly; rotate the pan mid-bake for consistent results.
Final Thoughts
These Simple Browned Butter Pecan Chocolate Chip Cookies turn pantry staples into a small luxury — rich, nutty, and reliably delicious. A single extra step of browning the butter makes the flavor special, and the easy method fits busy homes. Share warm from the oven or freeze dough for quick future treats.
Conclusion
For more inspiration on chocolate chip techniques and variations, check this thoughtful take on a related classic: Butter Pecan Chocolate Chip Cookies – Butternut Bakery.
Browned Butter Pecan Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter Cut into pieces for browning.
- 1 cup brown sugar Adds moisture and deeper flavor.
- 1/2 cup granulated sugar Keeps edges crisp; reduce if less sweetness is desired.
- 2 large eggs Use room temperature for better mixing.
- 2 teaspoons vanilla extract Pure vanilla is best for flavor.
- 3 cups all-purpose flour For structure; can replace up to 1/2 cup with cake flour for softness.
- 1 teaspoon baking soda Essential for leavening.
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup chocolate chips Can use dark, milk, or mixed.
- 1 cup chopped pecans Can be replaced with walnuts for a different flavor.
Instructions
Preparation
- Brown the butter by melting it in a light-colored saucepan over medium heat until it has a nutty aroma and small brown flecks.
- Let the browned butter cool for 5–10 minutes before adding to the mixing bowl.
Combining Ingredients
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat until glossy.
- Add eggs and vanilla extract and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing only until combined.
- Fold in chocolate chips and chopped pecans until evenly distributed.
Baking
- Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until edges are golden and centers set.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack.
