Print

Brown Butter Marry Me Chocolate Chip Cookies – Easy Toasted Pecan Recipe

brown butter chocolate chip cookies - featured image
Print Recipe

These bakery-worthy chocolate chip cookies feature nutty brown butter, gooey chocolate, and crunchy toasted pecans for unbeatable flavor and texture. Chewy in the center, crisp at the edges, and easy to customize for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 2 1/4 cups (280g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semisweet chocolate chips or chunks
  • 1 cup (110g) pecan halves, toasted and roughly chopped
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Brown the Butter: In a medium saucepan, melt butter over medium heat. Stir frequently as it foams and begins to brown. Watch for golden bits and a nutty aroma. Remove from heat as soon as the color deepens and pour into a large mixing bowl to cool slightly.
  2. Toast the Pecans: While butter cools, toast pecan halves in a dry skillet over medium heat, stirring often until fragrant and lightly browned. Transfer to a cutting board and roughly chop.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
  4. Cream Sugars & Eggs: To the cooled brown butter, add brown sugar and granulated sugar. Beat until combined, about 1 minute. Add eggs and vanilla extract, beating until smooth.
  5. Combine Wet & Dry: Gradually add dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Scrape the bowl’s sides and bottom.
  6. Fold in Chocolate & Pecans: Stir in chocolate chips or chunks and chopped toasted pecans with a spatula.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
  8. Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Portion Dough: Scoop 2-tablespoon balls of dough onto prepared sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look just set.
  11. Finish & Cool: Sprinkle hot cookies with flaky sea salt if desired. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Notes

For best results, weigh your flour and chill the dough for thicker, chewier cookies. Toast pecans before chopping for maximum flavor. Dough can be made ahead and chilled overnight or frozen. For gluten-free, use a 1:1 baking flour blend. Sprinkle cookies with flaky sea salt for a gourmet finish.

Nutrition

Keywords: brown butter, chocolate chip cookies, toasted pecans, bakery style, chewy cookies, easy cookie recipe, gluten-free option, nutty cookies, dessert, homemade cookies

Find it online: https://tempotaste.com/brown-butter-marry-me-chocolate-chip-cookies-easy-toasted-pecan-recipe/