These brown butter chocolate pecan cookies are easily one of the best cookie recipes I have ever made. Gooey dark chocolate combined with nutty brown butter and toasted crunchy pecans, these cookies are a one-way trip to heaven.
INGREDIENTS TO MAKE BROWN BUTTER CHOCOLATE PECAN COOKIES:
Butter: Butter is an essential component of almost any dessert, and I always use high-quality unsalted butter with 82% fat content. I take it a step further in this recipe by browning the butter to get a nice nutty flavor. I’ll explain more in-depth later.
Flour: All-purpose flour with a protein percentage between 9% and 11%. I always use King Arthur flour, and it never fails. I don’t recommend using bread flour for this recipe because it makes tougher and chewy cookies.
Sugar: Light brown sugar add a chewier texture and a caramel-like flavor.
Eggs: Room temperature large eggs, like basically every dessert recipe.
Baking powder & baking soda: A combination of both ensures the cookie is perfectly leavened.
Pecans: If your pecans are not toasted, I advise toasting the pecan in the oven to heighten the nutty flavor.
Chocolate: While dark chocolate chips work for this recipe, I highly prefer to use dark chocolate chunks chopped by hand.
Salt: Kosher salt for the dough and sea salt on top immediately after baking.
Espresso powder: A pinch of espresso powder intensifies the chocolate flavor.
HOW TO MAKE BROWN BUTTER CHOCOLAT PECAN COOKIES:
What is brown butter?
Brown butter, also called “beurre noisette,” is a french technique that consists in melting the butter in a saucepan at low heat until the butterfat and milk solids separate and the latter sink to the bottom, caramelizing and turning the butter into an amber-brown color.
This liquid gold can be used for multiple dessert recipes like financier, madeleines, or even savory recipes, especially seafood dishes.
How to make brown butter:
Making brown butter is quick and easy. The trick is to be careful during the process to avoid burning it.
Put the sliced butter (it will melt more evenly) in a small saucepan and let it melt at low heat.
The butter slowly changes into a brown color and starts to smell like roasted hazelnut.
Remove the saucepan from the heat and let it cool completely.
How to toast the pecans:
Toasting pecan makes them crunchy and increases nuttiness and flavor, and there are two ways to do it:
Oven method:
Place the pecans on a baking sheet lined with parchment paper, and bake them at 350°F for 8/10 minutes, occasionally stirring, so they brown uniformly.
Stovetop method:
Place the pecans in a skillet or cast iron pan over medium heat for 3/5 minutes until lightly browned.
MAKING THE DOUGH:
STEP 1:
First, we mix the wet ingredients, place the cooled brown butter into a large bowl, add the eggs and vanilla extract and mix thoroughly using a whisk.
STEP 2:
Next, we add the dry ingredients, sift the flour into the butter mixture, and add baking soda, baking powder, espresso powder, and kosher salt.
Fold the flour into the butter using a rubber spatula until no streaks of flour remains.
STEP 3:
Then, we add the toasted and chopped pecans and the chopped dark chocolate to the bowl and mix until the dough comes together.
Using a kitchen scale, scoop dough into ten balls using a cookie scoop (each weighing around 85gr) and place them into a large baking sheet lined with parchment paper.
STEP 4:
Cover with plastic wrap and refrigerate overnight.
BAKING THE BROWN BUTTER CHOCOLATE PECAN COOKIES:
STEP 1:
Preheat the oven to 375°F and bake the cookies for 8-10 minutes.
At this point, the cookie should already be set slightly; remove the cookie sheet from the oven and add more chocolate chunks and pecan halves.
STEP 2:
Bake for another 8 minutes until they have a gooey center, crispy edges, and golden brown. Depending on your oven, it may take longer.
Remove it from the oven and sprinkle it with sea salt like Maldon.
If your cookie is not perfectly round, the best way to fix it is to place a cookie cutter (or a glass) over the still-warm cookies and make circular movements.
Once cool, move the cookies into a wire rack.
CHEF TIP:
Refrigerate the dough overnight to bring this recipe to the next level!
First, chilling the cookie dough before baking allows the fat to solidify and make the dough firmer, preventing the cookie from spreading too much.
In addition, resting the dough overnight undoubtedly intensifies the flavor (while testing your patience).
Chilling time allows the flour to absorb the flavor from all the other ingredients resulting in a more balanced-tasting cookie.
Next time you make this or any other cookie recipe, try incorporating this step.
HOW TO STORE LEFTOVER BROWN BUTTER CHOCOLATE PECAN COOKIES:
I usually wolf down these cookies the same day, but if you have more self-control and want to save some for later, once cool, you can store them in an airtight container at room temperature for two days.
HOW TO FREEZE:
You can freeze unbaked cookie dough balls or baked cookies for up to three months.
FAQ:
Why are chocolate chunks better than chocolate chips?
When you chop chocolate by hand, you get irregular pieces that make the eating experience more fun and unpredictable.
Why are all your recipes in grams?
Grams are the most accurate measure to use in baking, leading to more consistent results than cups.
Can I substitute pecans with other nuts?
Every other nut can works for this recipe, but walnuts are the one that brings a similar taste.
How do I make my cookies crackly on top?
To make the perfect crackling cookies, you must allow the cookie to over-rise and collapse. To achieve that, you need:
1 Check that your baking powder/soda it’s not expired (that happens more often than we think) to allow the cookie to rise appropriately.
2 Slightly under-bake the cookie so they are not fully set when they come out of the oven, and then collapse under their weight as they cool.
Other cookies recipes you might also like:
Langue de chat/ Cat’s tongue cookies
Brown butter chocolate pecan cookies
Equipment
- oven
- large bowl
- whisk
- Rubber spatula
- sifter
Ingredients
- 170 g unsalted european butter
- 150 g light brown sugar
- 200 g all-purpose flour
- 1 egg large, at room temperature
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder
- 1 tsp kosher salt
- 150 g 70% dark chocolate chunks
- 150 g toasted pecans
To finish:
- sea salt like Maldon
- 10 pecan halves
- 70% dark chocolate chunks
Instructions
How to make brown butter:
- Making brown butter is quick and easy. The trick is to be careful during the process to avoid burning it.
- Put the sliced butter (it will melt more evenly) in a small saucepan and let it melt at low heat.
- The butter slowly changes into a brown color and starts to smell like roasted hazelnut.
- Remove the saucepan from the heat and let it cool completely.
How to toast the pecans:
- Toasting pecan makes them crunchy and increases nuttiness and flavor, and there are two ways to do it:
Oven method:
- Place the pecans on a baking sheet lined with parchment paper, and bake them at 350°F for 8/10 minutes, occasionally stirring, so they brown uniformly.
Stovetop method:
- Place the pecans in a skillet or cast iron pan over medium heat for 3/5 minutes until lightly browned.
Making the brown butter chocolate pecan cookies dough:
- First, we mix the wet ingredients, place the cooled brown butter into a large bowl, add the eggs and vanilla extract and mix thoroughly using a whisk.
- Next, we add the dry ingredients, sift the flour into the butter mixture, and add baking soda, baking powder, espresso powder, and kosher salt.
- Fold the flour into the butter using a rubber spatula until no streaks of flour remains.
- Then, we add the toasted and chopped pecans and the chopped dark chocolate to the bowl and mix until the dough comes together.
- Using a kitchen scale, scoop dough into ten balls using a cookie scoop (each weighing around 85gr) and place them into a large baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.
Baking the brown butter chocolate pecan cookies:
- Preheat the oven to 375°F and bake the cookies for 8-10 minutes.
- At this point, the cookie should already be set slightly; remove the cookie sheet from the oven and add more chocolate chunks and pecan halves.
- Bake for another 8 minutes until they have a gooey center, crispy edges, and golden brown. Depending on your oven, it may take longer.
- Remove it from the oven and sprinkle it with sea salt like Maldon.
- If your cookie is not perfectly round, the best way to fix it is to place a cookie cutter (or a glass) over the still-warm cookies and make circular movements.
- Once cool, move the cookies into a wire rack.
Nutrition
About Author
Recipe looks amazing!I don’t have pecans in my country, can I use almond instead?
You can definitely use almonds or any other nuts you have on hand.
Incrível!
Thanks!
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