Browned Butter Pecan Chocolate Chunk Cookies
User Reviews
5
Browned Butter Pecan Chocolate Chunk Cookies
Description
Browned Butter Pecan Chocolate Chunk Cookies start by melting unsalted butter over medium-low heat and stirring constantly until it transitions from creamy yellow to a deep amber color with browned bits, intensifying the flavor. Brown and white sugars are then whisked in for a smooth, shiny mixture that cools before adding eggs and vanilla. The dough is formed with flour, baking soda, salt, chopped pecans, and chocolate chunks to balance nuttiness and sweetness.
The cookies bake to a texture that is tender inside with crisp edges, highlighted by uneven chunks of chocolate and crunchy pecans. Adding a sprinkle of flaky sea salt after baking enhances the sweet-savory contrast. These cookies store well in airtight containers for several days and freeze for months, making them convenient for make-ahead treats.
Using unsalted butter is recommended to control salt levels; if salted butter is used, reduce the added salt. Chocolate choices can be varied between milk, dark, semi-sweet, or mixed types per preference.
Ingredients
- 1 cup butter 2 sticks, unsalted
- 1 cup brown sugar (packed)
- 2/3 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 1/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces chocolate chunks
- 1 to 1 1/2 cup pecans
Instructions
- Place butter in a large pot or deep skillet. I suggest cutting it into cubes. Melt butter over medium-low heat. The butter will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin to change colors from a creamy yellow to a deep amber yellow. The butter will begin to foam and this is why it is important to stir often so you can see what is going on with the melted butter below the foam. You will start to see small browned bits that will begin to form and it will be a signal that the butter is officially browned. Butter can burn quickly so WATCH CAREFULLY. It is better to pull off of the heat a little early instead of browning too long and risking burning it.
- Add the brown sugar and sugar and whisk for several minutes until the mixture is smooth and shiny. Let cool at room temperature for 15 minutes.* If the mixture isn't completely smooth, the addition of the eggs will help to create a smooth texture.
- Add eggs and vanilla and whisk together until smooth and creamy. Fold in flour, baking soda, and salt. Check to ensure the cookie dough isn't too warm before adding the chocolate chunks.
- Fold in the chocolate chunks. To make cookies more gourmet...set aside some of the chocolate chunks to place on top of the cookies as soon as you remove them from the oven. The cookies will still be warm to melt the chocolate and it makes them look extra gourmet. You can stir in chopped pecans or place the pecans on top of the cookies as soon as you remove them from the oven.
- It is important to chill the dough to allow the mixture to set up and ingredients to incorporate together. Wrap the cookie dough tightly in plastic wrap and place in the refrigerator to chill for at least 30 minutes. I suggest chilling the dough for 24-48 hours.
- When ready to bake, if you wrapped the entire amount of dough in plastic wrap, allow the cookie dough to come to room temperature. This will help when rolling the dough. Smooth out the tops with your fingers. Preheat oven to 350 degrees.
- Roll balls into 2-ounce or 2 1/2-ounce balls. Place the cookie balls onto a light-colored baking sheet (lined with parchment paper). Bake for 10-13 minutes or until the edges turn a light golden color. Remove from the oven and allow to set up for several minutes before removing from the pan. Let cool on a wire rack.
Notes
- Store these cookies in an airtight container for several days, or freeze in a freezer-safe container for up to 3 months.
- Use unsalted butter to maintain control over saltiness; if using salted butter, reduce added salt to ½ teaspoon.
- Sprinkle a pinch of sea salt flakes (such as Maldon) on top of the baked cookies to enhance the sweet-salty balance.
- For chocolate, use your preferred type—milk, dark, semi-sweet, or a mix of chocolate chips and chunks.
- Pecans can be mixed into the dough or placed on top of cookies just after baking for extra crunch and decoration.
User Reviews
Overall Rating
5
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