Brown Butter Pecan Chocolate Chunk Cookies

If you’re looking for a bakery-style cookie that feels a little extra special, these Brown Butter Pecan Chocolate Chip Cookies are it. Nutty brown butter, toasted pecans, dark chocolate, and a hint of cinnamon come together to create a cookie that’s crisp around the edges, soft in the centre, and packed with flavour. The best part? You don’t need a long overnight chill to achieve that rich, gourmet taste. Adapted from a popular butter pecan chocolate chip cookie recipe and scaled down for a smaller batch.

These are the kind of cookies you’ll bake for guests and then find yourself making again just because you’re craving one.

Why You’ll Love It

• Rich brown butter flavour in every bite.
• Perfect balance of crunchy pecans and melty chocolate.
• Bakery-style texture with crisp edges and soft centres.
• Makes a smaller batch of approximately 7-8 large cookies.
• Great for holiday baking, gifting, or weekend treats.
• Freezer-friendly cookie dough.

Recipe Summary

These Brown Butter Pecan Chocolate Chip Cookies combine brown butter, dark brown sugar, a touch of cinnamon, chopped pecans, and dark chocolate for a cookie that’s rich, chewy, and loaded with flavour. A sprinkle of flaky sea salt takes them over the top.

Ingredients

• 110g unsalted butter
• 132g all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• 100g dark brown sugar, packed
• 50g granulated sugar
• 1½ tsp molasses
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup dark chocolate chips or chopped dark chocolate
• ½ cup pecan halves, roughly chopped
• Flaky sea salt, for finishing

Ingredient Notes & Substitutions

• Dark brown sugar creates a deeper caramel flavour than light brown sugar.
• Dark chocolate balances the sweetness and pairs beautifully with the brown butter.
• Pecans can be lightly toasted before adding for even more flavour.
• If you don’t have molasses, dark brown sugar alone will still provide great flavour.
• Flaky sea salt is highly recommended as a finishing touch.

Instructions

Step 1: Brown the Butter

Add the butter to a small saucepan over medium heat.

Allow it to melt, then continue cooking while stirring frequently until the butter develops a deep golden amber colour and smells nutty.

Transfer to a large mixing bowl, making sure to scrape in the browned bits from the bottom of the pan.

Allow to cool until warm but not hot.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Salt
• Cinnamon

Set aside.

Step 3: Make the Cookie Dough

To the cooled brown butter, add:

• Dark brown sugar
• Granulated sugar
• Molasses

Whisk until combined.

Add the egg and vanilla extract and whisk until smooth.

Stir in the dry ingredients until a soft dough forms.

Fold in the chocolate and chopped pecans.

Step 4: Scoop and Chill

Divide the dough into 7-8 large cookies using a large cookie scoop.

Place on a parchment-lined plate or baking sheet.

Top with extra chocolate and pecans if desired.

Chill for at least 30 minutes.

Step 5: Bake

Preheat the oven to 350°F (175°C).

Place the cookie dough balls on a parchment-lined baking sheet, leaving space between each cookie.

Bake for 13-15 minutes, or until the edges are lightly golden and the centres still look slightly underbaked.

Step 6: Finish

Remove from the oven and immediately sprinkle with flaky sea salt.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serving Suggestions

• Serve warm with a glass of milk.
• Pair with coffee or espresso.
• Add to a holiday cookie tray.
• Crumble over vanilla ice cream.
• Package as a homemade gift.

Pro Tips

• Let the brown butter cool before mixing the dough.
• Chill the dough to prevent excessive spreading.
• Top each cookie with extra chocolate pieces before baking for a bakery-style look.
• Slightly underbake the cookies for the softest centres.

Storage

Room Temperature

Store in an airtight container for up to 5 days.

Freezer

Freeze baked cookies for up to 3 months.

Freeze cookie dough balls for up to 2 months and bake straight from frozen, adding 1-2 extra minutes.

FAQs

What does brown butter add to cookies?

Brown butter creates a rich, nutty flavour that gives the cookies more depth than regular melted butter.

Do I have to chill the dough?

Yes. Chilling helps prevent spreading and develops flavour.

Can I use milk chocolate instead?

Absolutely, but dark chocolate creates a more balanced flavour profile with the sweet cookie dough.

Can I make smaller cookies?

Yes. Bake smaller cookies for approximately 10-12 minutes.