These delicious cookies combine the nutty richness of brown butter with the warmth of toasted pecans and the sweetness of chocolate chunks. With each bite, you’ll experience layers of flavor and texture, making these cookies a delightful treat for any occasion.

Ingredients You’ll Need:

1½ cups pecan halves
1½ tbsp unsalted butter (for toasting the pecans)
2 sticks unsalted butter (for browning)
2½ cups all-purpose flour
1 tsp salt
½ tsp ground cinnamon
½ tsp baking soda
1 tsp baking powder
1 cup dark brown sugar (packed)
½ cup granulated sugar
2 tsp vanilla extract
3 tbsp bourbon (optional, or substitute with water for a non-alcoholic version)
2 large eggs
8 oz semi-sweet chocolate chunks
Pecan halves, optional (for topping)
Flaky sea salt, optional (for sprinkling)

How to Make Brown Butter Pecan Chocolate Chunk Cookies:

Step-by-Step Instructions:

Toast the Pecans: Start by melting 1½ tablespoons of unsalted butter in a skillet over medium heat. Add the pecan halves and toast them, stirring frequently, until they become golden and fragrant, about 5-7 minutes. Set the toasted pecans aside to cool.
Brown the Butter: In a small saucepan, melt the two sticks of unsalted butter over medium heat. Continue cooking the butter, stirring occasionally, until it foams and turns golden brown with a nutty aroma. This process should take about 5-7 minutes. Once browned, remove the butter from the heat and let it cool slightly.
Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Set this dry mixture aside.
Combine the Wet Ingredients: In a large mixing bowl, combine the browned butter with the dark brown sugar and granulated sugar. Beat until well mixed and smooth. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and bourbon (if using) until fully incorporated.
Incorporate the Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix the dough. Once combined, gently fold in the toasted pecans and semi-sweet chocolate chunks.
Chill the Dough: For best results, cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the cookies maintain their shape during baking and enhances the flavor.
Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop out tablespoon-sized portions of the chilled cookie dough and place them on the baking sheet, spacing them about 2 inches apart. If desired, press a few extra pecan halves on top of each cookie and sprinkle with flaky sea salt.
Bake to Perfection: Bake the cookies for about 12-14 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to firm up as they cool. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips:

Chilling the Dough: Don’t skip chilling the dough! This step solidifies the butter and prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
Brown Butter Tip: Keep an eye on the butter while it browns to avoid burning. As soon as you notice the butter turning golden brown and smelling nutty, remove it from the heat.
Bourbon Substitute: If you prefer a non-alcoholic version, replace the bourbon with an equal amount of water or milk for similar moisture content without the flavor.

Details:

Prep Time: 20 minutes (plus 30 minutes chilling time)
Cook Time: 12-14 minutes
Total Time: 1 hour
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

For an extra touch of indulgence, you can drizzle the baked cookies with melted chocolate or serve them warm with a scoop of vanilla ice cream.
If you prefer softer cookies, bake for 11-12 minutes. For crisper edges, aim for 14 minutes.

Frequently Asked Questions:

Can I freeze the cookie dough?
Yes, you can! After portioning the dough into individual balls, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, simply add an extra 1-2 minutes to the baking time.

Can I use a different type of nut?
Absolutely! Walnuts, almonds, or even macadamia nuts would work beautifully in this recipe. Just be sure to toast them for added flavor.

How long do these cookies stay fresh?
These cookies will stay fresh for up to 4-5 days when stored in an airtight container at room temperature.

Storage Instructions:

Room Temperature: Store the cookies in an airtight container for up to 4-5 days.
Freezing: You can freeze both the baked cookies and the unbaked dough. Freeze baked cookies for up to 3 months. Thaw at room temperature before enjoying.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other treats:

Chewy Oatmeal Chocolate Chip Cookies
Double Chocolate Pecan Brownies
Maple Pecan Blondies
Chocolate Chip Peanut Butter Cookies

Conclusion:

These Brown Butter Pecan Chocolate Chunk Cookies are the perfect combination of rich flavors and chewy texture. Whether you’re a fan of the nutty notes from browned butter or the crunch of toasted pecans, this cookie recipe is sure to satisfy your sweet tooth!

Brown Butter Pecan Chocolate Chunk Cookies

Author: Martha

Print Recipe

Description

Ingredients

Scale

1½ cups pecan halves
1½ tbsp unsalted butter (for toasting the pecans)
2 sticks unsalted butter (for browning)
2½ cups all-purpose flour
1 tsp salt
½ tsp ground cinnamon
½ tsp baking soda
1 tsp baking powder
1 cup dark brown sugar (packed)
½ cup granulated sugar
2 tsp vanilla extract
3 tbsp bourbon (optional, or substitute with water for a non-alcoholic version)
2 large eggs
8 oz semi-sweet chocolate chunks
Pecan halves, optional (for topping)
Flaky sea salt, optional (for sprinkling)

Instructions

Toast the Pecans: Start by melting 1½ tablespoons of unsalted butter in a skillet over medium heat. Add the pecan halves and toast them, stirring frequently, until they become golden and fragrant, about 5-7 minutes. Set the toasted pecans aside to cool.
Brown the Butter: In a small saucepan, melt the two sticks of unsalted butter over medium heat. Continue cooking the butter, stirring occasionally, until it foams and turns golden brown with a nutty aroma. This process should take about 5-7 minutes. Once browned, remove the butter from the heat and let it cool slightly.
Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Set this dry mixture aside.
Combine the Wet Ingredients: In a large mixing bowl, combine the browned butter with the dark brown sugar and granulated sugar. Beat until well mixed and smooth. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and bourbon (if using) until fully incorporated.
Incorporate the Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix the dough. Once combined, gently fold in the toasted pecans and semi-sweet chocolate chunks.
Chill the Dough: For best results, cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the cookies maintain their shape during baking and enhances the flavor.
Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop out tablespoon-sized portions of the chilled cookie dough and place them on the baking sheet, spacing them about 2 inches apart. If desired, press a few extra pecan halves on top of each cookie and sprinkle with flaky sea salt.
Bake to Perfection: Bake the cookies for about 12-14 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to firm up as they cool. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch of indulgence, you can drizzle the baked cookies with melted chocolate or serve them warm with a scoop of vanilla ice cream.
If you prefer softer cookies, bake for 11-12 minutes. For crisper edges, aim for 14 minutes.