Butter Pecan Chocolate Chip Cookies
Indulge in the rich, nutty flavor of Brown Butter Chocolate Chip Cookies combined with the sweet crunch of Caramelized Pecans. The brown butter creates a toasty, deep flavor that perfectly complements the melty chocolate chips, while the caramelized pecans add an extra layer of sweetness and texture. These cookies are truly a treat for your taste buds and will quickly become your new favorite.
Ingredients
For the cookies:
- 1 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 3 tsp vanilla extract
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
For the candied pecans:
- 1 cup pecan halves
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt
Instructions
- In a medium saucepan, melt the 1 cup unsalted butter over medium heat, stirring frequently. Continue cooking the butter until it foams, then begins to brown, giving off a nutty aroma. Be sure to stir constantly to avoid burning the milk solids. Once browned (about 5-7 minutes), remove from heat and let it cool slightly.1 cup unsalted butter
- In a skillet, melt the 2 tbsp unsalted butter over medium heat. Add the 1 cup pecan halves and sauté for 2-3 minutes, stirring occasionally. Sprinkle the 2 tbsp brown sugar, 1 tsp vanilla extract, 1 tsp cinnamon and 1 tsp salt over the pecans. Stir until the sugar melts and the pecans become coated and glossy, about 2 more minutes.1 tsp salt, 1 cup pecan halves, 2 tbsp unsalted butter, 2 tbsp brown sugar, 1 tsp vanilla extract, 1 tsp cinnamon
- Remove from heat and spread the pecans onto a parchment-lined baking sheet to cool. Once cooled, chop the pecans into smaller pieces for easy mixing into the dough.
- In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt.2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
- In a separate large bowl, combine the brown butter (cooled), 1 cup brown sugar, and 1 cup granulated sugar. Mix until smooth.1 cup brown sugar, 1 cup granulated sugar
- Beat in the 2 eggs and 3 tsp vanilla extract until fully incorporated.2 eggs, 3 tsp vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the 1 cup semi-sweet chocolate chips and caramelized pecans.1 cup semi-sweet chocolate chips
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps the cookies bake evenly and develop a chewier texture.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are just set. They will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.