If you are ready to take your cookie game to a whole new level, this Browned Butter Pecan Chocolate Chunk Cookies Recipe is a must-try. Imagine that irresistible combination of nutty browned butter, crunchy toasted pecans, and melty chocolate chunks all cozying up in a perfectly chewy, golden cookie. The subtle caramel notes from the browned butter elevate this classic treat into something truly unforgettable. I can’t wait to share every step with you so you feel like you’re baking right alongside a good friend who is just as passionate about cookies as you are!
Ingredients You’ll Need
These ingredients are straightforward, but each one plays an essential role in creating the perfect balance of flavors and textures in this Browned Butter Pecan Chocolate Chunk Cookies Recipe. From the rich, nutty butter to the fresh vanilla, everything combines to make magic happen.
- Unsalted Butter (1 cup / 2 sticks): Browning the butter unlocks deep caramel flavors that form the cookie’s delicious base.
- Brown Sugar (1 cup, packed): Adds moisture and a tender chew with its rich molasses undertones.
- Sugar (2/3 cup): Gives just the right amount of sweetness and helps with the cookie’s crispy edges.
- Large Eggs (2): Provide structure and richness for the dough’s creamy texture.
- Vanilla Extract (2 teaspoons): A burst of warm aroma that brings out all other flavors beautifully.
- Flour (2 1/3 cups): The backbone that holds everything together with the perfect chewiness.
- Baking Soda (1 teaspoon): Ensures just enough rise for a soft but sturdy cookie.
- Salt (1 teaspoon): Balances sweetness and enhances the nuttiness of the browned butter and pecans.
- Chocolate Chunks (12 ounces): Larger than chips, these melt in generous pockets of gooey chocolate.
- Pecans (1 to 1 1/2 cups): Toasted nuts add crunch and a buttery, earthy flavor.
How to Make Browned Butter Pecan Chocolate Chunk Cookies Recipe
Step 1: Brown the Butter
Start by placing the cubed butter in a large skillet or pot over medium-low heat. Stir often and keep an eye on the color as it shifts from creamy yellow to a rich amber. This is when you’ll notice tiny browned bits forming at the bottom—those little bits are pure flavor gold! This step requires your full attention because butter can burn quickly, so once the scent turns nutty and the color deepens, it’s time to remove from heat.
Step 2: Mix Sugars Into the Browned Butter
Immediately add both the brown sugar and sugar to the warm browned butter and whisk vigorously. This creamy, shiny mixture is the secret to irresistibly tender cookies. Let it cool for about 15 minutes so it doesn’t cook the eggs in the next step.
Step 3: Combine Eggs, Vanilla, and Dry Ingredients
Whisk in the eggs and vanilla extract until smooth and creamy. Then gently fold in the flour, baking soda, and salt. Make sure the dough is cool enough before adding chocolate chunks; this keeps the chocolate from melting early and ensures a chunk-filled cookie.
Step 4: Add Chocolate Chunks and Pecans
Fold in the chocolate chunks for those melty pockets of goodness. For an extra touch of gourmet charm, reserve some chunks and pecans to press on top right after baking while the cookies are still warm—they’ll melt slightly and look stunning.
Step 5: Chill the Dough
Wrap your dough tightly in plastic wrap and refrigerate for at least 30 minutes, but preferably 24-48 hours. This rest period allows all flavors to mingle beautifully and the dough to firm up, which makes handling and shaping a breeze.
Step 6: Prepare to Bake
When ready to bake, let the dough come to room temperature so it’s easier to roll. Shape the dough into balls weighing about 2 to 2 1/2 ounces each. Place these on a parchment-lined baking sheet, giving enough space for spreading.
Step 7: Bake and Cool
Bake at 350°F for 10-13 minutes or until the edges just turn golden. They might look slightly undercooked on top, but that’s the key to a soft center. Once out of the oven, allow them to cool on the sheet for several minutes before transferring to a wire rack—this prevents breakage and helps them set perfectly.
How to Serve Browned Butter Pecan Chocolate Chunk Cookies Recipe
Garnishes
To serve, consider pressing a few extra toasted pecans or chocolate chunks on top of each cookie while they’re still warm—that contrast of the melted chocolate and crunchy nuts makes every bite feel extra special and polished.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steaming cup of coffee or tea. For an indulgent treat, serve alongside a scoop of vanilla ice cream or a drizzle of caramel sauce to really ramp up the decadence.
Creative Ways to Present
Looking to impress guests? Stack the cookies on a rustic wooden board with small bowls of extra pecans and chocolate chunks for a cozy, inviting dessert spread. You can also sandwich ice cream between two cookies for the ultimate handheld dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Browned Butter Pecan Chocolate Chunk Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps maintain their soft and chewy texture.
Freezing
You can freeze both the cookie dough and baked cookies! Wrap dough tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Baked cookies freeze well in sealed containers or bags for the same period—just thaw at room temperature before enjoying.
Reheating
Warm frozen or leftover cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes. This brings back that just-baked softness and allows the chocolate chunks to melt anew, recreating that fresh-from-the-oven magic.
FAQs
Can I substitute walnuts for pecans in this Browned Butter Pecan Chocolate Chunk Cookies Recipe?
Absolutely! Walnuts will lend a slightly different but equally delicious flavor and texture. Toast them lightly before adding to bring out their nutty aroma, just like you would with pecans.
Why is chilling the dough important in this recipe?
Chilling gives the ingredients time to meld together, which deepens flavor and improves texture. It also helps prevent cookies from spreading too thin during baking, giving you that perfect chewy center.
What’s the difference between chocolate chips and chocolate chunks?
Chocolate chunks are larger and create more melty pools of chocolate in the cookies, offering a more decadent, rustic feel compared to the smaller, uniform chips.
Can I make this recipe gluten-free?
You can swap the all-purpose flour with your favorite gluten-free blend, making sure it contains xanthan gum for structure. The cookies may be slightly more delicate but remain just as tasty.
How long do these cookies stay soft?
Stored properly at room temperature in an airtight container, they remain soft and chewy for about 3-5 days. Reheating can help revive any firmness that develops after that.
Final Thoughts
There is something truly comforting about a cookie recipe that combines familiar flavors with a special twist, and this Browned Butter Pecan Chocolate Chunk Cookies Recipe delivers just that. From the warm nutty aroma of browned butter to the satisfying crunch of pecans and gooey pockets of chocolate, every bite is sheer joy. So go ahead, bake a batch—and get ready to share these with anyone you want to impress or spoil a little. Trust me, once you try them, these cookies will become a beloved favorite in your home too.
Print
Browned Butter Pecan Chocolate Chunk Cookies Recipe
- Prep Time: 15 minutes plus 30 minutes to 48 hours chilling
- Cook Time: 10-13 minutes
- Total Time: 55 minutes to 48 hours 28 minutes (including chill time)
- Yield: 20 servings (20 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Browned Butter Pecan Chocolate Chunk Cookies combine the rich, nutty flavor of browned butter with the decadence of melty chocolate chunks and crunchy pecans. Perfectly chewy with crispy edges, these cookies are elevated by the deep caramel notes from the browned butter, making them irresistible and gourmet-worthy treats.
Ingredients
Butter Mixture
- 1 cup Unsalted Butter (2 sticks)
Sugars
- 1 cup Brown Sugar (packed)
- 2/3 cup Sugar
Wet Ingredients
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 2 1/3 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Add-ins
- 12 ounces Chocolate Chunks
- 1 to 1 1/2 cup Pecans
Instructions
- Browning the Butter: Place the cubed unsalted butter in a large pot or deep skillet over medium-low heat. Stir often with a wooden spoon or spatula, paying close attention as the butter melts, foams, and changes from creamy yellow to a deep amber. Watch carefully to avoid burning, and once browned bits appear, immediately remove from heat.
- Incorporate Sugars: Add the brown sugar and white sugar to the browned butter and whisk vigorously for several minutes until the mixture is smooth and shiny. Allow to cool at room temperature for 15 minutes to prevent cooking the eggs in the next step.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the batter is smooth and creamy, ensuring the mixture is not too warm before adding dry ingredients.
- Mix Dry Ingredients: Gently fold in the flour, baking soda, and salt until just combined without overmixing.
- Add Chocolate Chunks and Pecans: Fold in the chocolate chunks and pecans. For a gourmet touch, reserve some chocolate chunks and pecans to place on top of the cookies immediately after baking to achieve a visually appealing, melty finish.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 30 minutes, ideally 24-48 hours, to allow the flavors to meld and the dough to firm up for better handling.
- Bake the Cookies: When ready to bake, bring the chilled dough to room temperature for easier rolling. Preheat the oven to 350°F (175°C). Roll the dough into 2 to 2 1/2-ounce balls and place them on a parchment-lined light-colored baking sheet. Bake for 10-13 minutes or until edges turn light golden brown.
- Cool and Finish: Remove the cookies from the oven and immediately place reserved chocolate chunks and pecans on top if desired. Let the cookies set on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
Notes
- Watch the butter carefully as it browns because it can burn quickly; remove from heat as soon as it turns amber with browned bits.
- Cooling the butter and sugar mixture before adding eggs prevents curdling.
- Chilling the cookie dough enhances flavor and improves texture, but you can bake after 30 minutes if short on time.
- Using a light-colored baking sheet helps avoid burning the cookie bottoms.
- For extra gourmet presentation, add some chocolate chunks and pecans on top right after baking so they melt slightly and look appealing.
