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Sea Salt Browned Butter Chocolate Chip Pecan Cookies

Super soft, perfectly chewy, SALTY-AND-SWEET chocolate chip pecan cookies that are AMAZING!! An EASY, one-bowl, no-mixer recipe!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 16 cookies
Calories: 221 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter browned
  • 1 large egg
  • 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 semi-sweet chocolate chips plus more for topping each cookie
  • ½ cup Fisher Pecans chopped
  • Flaky sea salt to taste

Instructions

    Cup of Yum
  1. 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. 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. 3. Add the egg, sugars, vanilla, and whisk to combine.
  4. 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. 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. 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. 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. 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. 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. 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

  • Storing the cookies: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.

Nutrition Information

Serving 1 Calories 221kcal (11%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Cholesterol 27mg (9%) Sodium 163mg (7%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 221

% 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.