Easy Brown Butter Pecan Chocolate Chip Cookies for Cozy Days

There is something magical about the smell of nutty butter on a chilly afternoon. These Brown Butter Pecan Chocolate Chip Cookies are the ultimate cozy treat for your family. They turn a simple kitchen moment into a warm, fragrant memory.

You deserve a cookie that feels a little extra special right now. This recipe delivers a deep, rich flavor that tastes like a fancy bakery. It is the perfect way to brighten a fall evening or a holiday party.

Why You’ll Love This Recipe

These cookies are more than just a sweet snack. The browned butter adds a toasted, caramel-like depth that you will absolutely crave. It makes every bite feel luxurious and comforting for your loved ones.

You will love how the crunchy pecans balance the gooey chocolate chips. It is a simple way to impress guests during the holidays. Plus, this recipe uses basic pantry staples you likely already have at home.

Simple Method

Making these cookies is a fun and easy process for any home cook. You start by browning the butter, which is a total game-changer. It sounds fancy, but it only takes a few minutes on the stove. Even if you are a beginner, you can master this gourmet technique easily.

The dough comes together quickly in just one or two bowls. A short chill in the fridge ensures your cookies stay thick and chewy. You will feel like a pro baker when these come out of the oven.

Ingredients You’ll Need

These cookies use fresh ingredients to create a balanced and rich flavor profile.

• 1 cup (226g) unsalted butter
• 1 cup (110g) pecans, roughly chopped
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1.5 cups (255g) semi-sweet chocolate chips

Step-by-Step

1. Melt butter in a saucepan over medium heat, whisking until golden brown and nutty.
2. Transfer the browned butter to a mixing bowl and let it cool for 15 minutes.
3. Toast chopped pecans in a dry skillet for 3-5 minutes until fragrant.
4. Whisk brown sugar and granulated sugar into the cooled butter until smooth.
5. Mix in the egg, egg yolk, and vanilla for 2 minutes until lightened.
6. In a separate bowl, sift together flour, baking soda, and salt.
7. Fold the dry ingredients into the wet mixture using a spatula.
8. Fold in the toasted pecans and chocolate chips gently.
9. Refrigerate the dough for 30 minutes to help the texture set.
10. Preheat oven to 350°F (175°C) and line sheets with parchment paper.
11. Scoop 2-tablespoon portions of dough onto the sheets, spaced 2 inches apart.
12. Bake for 10-12 minutes until edges are golden but centers are soft.
13. Cool on the sheet for 5 minutes before moving to a wire rack.

Best Ways to Enjoy It

Serve these cookies warm while the chocolate is still melty and soft. A cold glass of milk is the perfect classic pairing for these treats. They are also wonderful with a hot cup of coffee or tea.

For a special holiday gathering, arrange them on a pretty wooden platter. You can even serve them with vanilla ice cream for a decadent dessert. Your family will love this soul-warming comfort food after dinner.

Storage & Reheating

Keep your cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 4 days. If you want them to last longer, you can freeze the baked cookies easily.

To get that fresh-from-the-oven taste, reheat them for a few seconds in the microwave. You can also pop them in a 350°F oven for 2-3 minutes. This keeps the edges crisp and centers gooey whenever you want a snack.

Recipe Tips

• Watch the butter closely so it browns but does not burn.
• Toast your pecans to bring out their best earthy and rich flavor.
• Use room temperature eggs to ensure a smooth and even cookie dough.
• Do not skip the 30-minute chill time for the best cookie shape.
• Pull the cookies out when the centers still look slightly underbaked.
• Add a pinch of sea salt on top for a gourmet finish.
• Double the batch for Thanksgiving to feed a larger crowd easily.

Easy Flavor Ideas

• Swap semi-sweet chips for dark chocolate for a more intense flavor.
• Use walnuts instead of pecans if that is what you have handy.
• Add a teaspoon of cinnamon for an extra warm autumn vibe.
• Try white chocolate chips for a sweeter, creamier cookie experience.
• Substitute maple syrup for vanilla for a different kind of sweetness.

Quick Answers

Can I make the dough ahead of time?

Yes, you can keep the dough in the fridge for up to 48 hours. This actually helps the flavors develop and become even richer and more complex. Just let it sit out for 10 minutes before scooping.

Why do I need to brown the butter?

Browning the butter removes water and toasts the milk solids. This creates a toffee-like flavor that you cannot get with regular melted butter. It is the secret to a truly amazing cookie.

Will kids like these cookies?

Absolutely! The flavor is sophisticated but still very familiar and sweet. The crunch of the pecans makes them fun and satisfying for all ages.

I hope these cozy cookies bring a little extra warmth to your home this season. Give them a try and enjoy the wonderful aroma filling your kitchen. Happy baking!

— Lidia

Brown Butter Pecan Chocolate Chip Cookies

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 24 servings

Calories 215 kcal

Ingredients

  

• 1 cup (226g) unsalted butter
• 1 cup (110g) pecans, roughly chopped
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg , room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1.5 cups (255g) semi-sweet chocolate chips

Instructions

 

• In a medium saucepan, melt butter over medium heat, whisking constantly until the milk solids turn golden brown and emit a nutty aroma.
• Immediately transfer the browned butter to a large heat-proof mixing bowl and let cool for 15 minutes.
• In a separate dry skillet, toast chopped pecans over medium heat for 3-5 minutes until fragrant; set aside to cool.
• Add brown sugar and granulated sugar to the cooled butter and whisk until fully incorporated.
• Add the egg, egg yolk, and vanilla extract, whisking for 2 minutes until the mixture lightens in color and becomes slightly aerated.
• In a separate bowl, sift together flour, baking soda, and salt.
• Gradually fold the dry ingredients into the wet ingredients using a silicone spatula until no flour streaks remain.
• Fold in the toasted pecans and chocolate chips.
• Refrigerate the dough for 30 minutes to allow the flour to fully hydrate and the fats to solidify.
• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Scoop 30g portions of dough (approximately 2 tablespoons) onto the prepared sheets, spacing them 2 inches apart.
• Bake for 10-12 minutes until edges are set and golden, but centers remain slightly soft.
• Cool on the baking sheet for 5 minutes before transferring to a wire rack for final cooling.