Name: Brown Butter Chocolate Chip Pecan Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 30 cookies
Cuisine: American
Ingredients: 280 grams all-purpose flour; 0.5 tsp baking powder; 0.5 tsp baking soda; 1 tsp kosher salt; 170 grams brown butter; 160 grams dark brown sugar; 100 grams granulated sugar; 1 egg; 2 teaspoons vanilla extract; 113 grams dark chocolate chips; 56 grams pecans

Soft & thick cookie lovers will be obsessed with these brown butter chocolate chip pecan cookies! They're studded with toasted pecans and melted pools of dark chocolate, which adds a gooey element that's essential to every good cookie! The extra step of browning the butter adds a new depth of flavor that is truly unmatched.

Dessert

38 m

American

Sloane’s Table

March 14, 2026

Atsloanestable.com

Brown Butter Chocolate Chip Pecan Cookies

Brown Butter Chocolate Chip Pecan Cookies cover

From the Cook

1/6

Brown Butter Chocolate Chip Pecan Cookies

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Brown Butter Chocolate Chip Pecan Cookies

280 grams all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 tsp kosher salt

170 grams brown butter

160 grams dark brown sugar

100 grams granulated sugar

1 egg

2 teaspoons vanilla extract

113 grams dark chocolate chips

56 grams pecans

Instructions

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Instructions

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Brown the butter: In a small saucepan, add 213g (15 tbsp) of unsalted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a medium bowl, scraping out the fat solids at the bottom, and weigh out to 170g (¾ cup).

Place the brown butter in the freezer for about 30 minutes, stirring every 10 minutes until solidified, yet soft.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the solidified brown butter and sugars for 2-3 minutes until light & fluffy. Mix in the egg and vanilla until fully combined.

Add the dry ingredients and mix on low speed until mostly combined.

Lastly, use a rubber spatula to fold in the dark chocolate and pecans.

Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze the cookie dough for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Place the chilled cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chocolate and pecans, if desired. Bake the cookies for about 8 minutes until barely golden on the edges.

Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.

Allow them to cool for a few minutes on the baking sheet, then sprinkle with flaky sea salt and enjoy!

Nutrition

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Tips & Tricks (5)

Brown Butter Until Golden 🧈
Cook the butter over medium heat for 5-7 minutes, swirling occasionally until it turns golden amber with a nutty aroma—this develops the signature depth of flavor that elevates the entire cookie.
Toast Your Pecans First 🥜
Spread pecans on a sheet pan and toast at 350°F for 8-10 minutes before chopping and adding to dough to intensify their rich, buttery flavor and prevent them from becoming bland.
Chill Dough Before Baking ❄️
Refrigerate the brown butter dough for at least 2 hours (or overnight) to prevent excessive spreading and create thicker, chewier cookies with better structure.
Under-Bake for Maximum Gooeyness 🍪
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the pan and deliver those essential melted chocolate pools.
Use High-Quality Dark Chocolate 🍫
Choose premium dark chocolate chips (60-70% cacao) rather than standard chips to complement the complex nutty notes from brown butter and ensure rich flavor that doesn't melt away.