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
Scale
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.
