Sea Salt Browned Butter Chocolate Chip Pecan Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
16 cookies
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Calories
221 kcal
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Course
Baked Goods
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Cuisine
American
Sea Salt Browned Butter Chocolate Chip Pecan Cookies
Description
The Sea Salt Browned Butter Chocolate Chip Pecan Cookies combine browned unsalted butter with a mix of light brown and granulated sugars, vanilla, and a flour blend including cornstarch and baking soda. The browned butter lends a rich, caramel-like flavor while the cornstarch keeps the texture soft but structurally sound. Incorporating chopped pecans and semi-sweet chocolate chips adds complementary crunchy and melty elements to each bite.
The method includes browning butter and carefully mixing ingredients to avoid scrambling the egg and to ensure even texture. The dough can be crumbly but oily, which is typical for this style. Cookies are formed evenly and flattened partially before chilling briefly, which helps maintain their shape and allow flavors to meld. Topping cookies with extra chocolate chips and pecans ensures a visually appealing finish.
These cookies hold well stored airtight at room temperature for up to a week or frozen for months, making them practical for baking in batches. Dough can also be refrigerated or frozen in advance and baked later straight from the freezer, extending convenience without loss of texture. This recipe provides a well-balanced treat with buttery depth, sweet richness, nutty crunch, and a hint of salt.
The sea salt sprinkled on top adds a subtle savory edge that enhances the overall flavor profile without overpowering the chocolate and pecans. Overall, this recipe is a thoughtful balance of texture, flavor, and practicality for enjoyably indulgent homemade cookies.
Ingredients
- ½ cup butter browned, unsalted
- 1 egg large
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt or to taste
- ¾ to 1 cup chocolate chips plus more for topping each cookie, semi-sweet
- ½ cup pecans chopped, Fisher brand
- sea salt to taste, flaky
Instructions
- 1. Brown the butter (<—click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
- 2. Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
- 3. Add the egg, sugars, vanilla, and whisk to combine.
- 4. Add flour, cornstarch (keeps cookies soft) baking soda, kosher salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- 5. Add the chocolate chips, pecans (lightly toast them if desired over medium-low heat in a dry skillet until aromatic; however I didn’t toast and didn’t miss it), and stir to combine.
- 6. Using a 2-tablespoon cookie scoop, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips and pecans on top for a visual pop.
- 7. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- 8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet), and evenly sprinkle each with a generous pinch of sea salt, or to taste.
- 9. Bake for about 10 to 11.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- 10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store baked cookies airtight at room temperature for up to one week or freeze for up to six months.
- Unbaked dough can be refrigerated for up to five days or frozen for four months, allowing baking as needed.
- Dough can be baked directly from frozen; if so, add one to two minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 221kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 27mg | 9% |
| Sodium | 163mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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