These Brown Butter Pecan Chocolate Chunk Cookies are what cookie dreams are made of. I am always up for a cookie no matter time, or day. I guess, I am so late to the game that when you add flaky sea salt to the top of your Brown Butter Pecan Chocolate Chunk cookies OMG!! These Brown Butter Pecan Chocolate Chunk cookies were taken to another level friends.
Cookies have always been apart of my Christmas plan. Well, we only have two more Saturdays before Christmas morning arrives. I am soaking up every moment I can with my guys they are getting so much older. These Brown Butter Pecan Chocolate Chunk Cookies are what your cookie life is made of.
I honestly think my cookie fascination started when I created these Levain Bakery Chocolate Chip DUPE. To this day I think those come in at a close second, and they are a family favorite too.
Short Video Of These Brown Butter Pecan Chocolate Chunk Cookies…..
It is always nice to see how someone puts these things together for you. I love video content even more, just because it works for those who need visuals too. These Brown Butter Pecan Chocolate Chunk Cookies won over many hearts in my house. I have two boys who aren’t big on chocolate, but loved these.
These are the next cookies to make here. I adore all the effort Tieghan puts into her dishes.
Tips For Making These Cookies..
- Make sure that you measure your flour properly, this is key! I have found that just by throwing everything into the bowl renders really not so good Brown Butter Pecan Chocolate Chunk Cookies. Throw that flour into a leveling cup, and scrape it off with a sharp edger. Basically, if it’s too much cookies won’t spread properly, and don’t scoop down into the container, and just throw in, gives you too little.
- Please don’t skip the dark brown sugar, or the molasses. This gives the cookies that flavor that is so unbeatable in my opinion. This also created a deep richness that is very unique.
- Also, make sure the brown butter is close to room temperature before you put it to use. This is the REAL MVP of this recipe! If your brown butter is too warm, dough will be thin and sticky.
- Use a large 2 oz cookie scoop, this will give you the big, yummy cookies. Also, if you don’t have a 2 oz cookie scoop use a 1/4 measuring cup for the cookies.
- Finally, before you chill this cookie dough add a few more chocolate chips to the top of the Brown Butter Pecan Chocolate Chunk Cookies, and a few more pecan pieces OMG!! This is your cookie dreams, and trust me with this one.
Brown Butter Pecan Chocolate Chunk Cookies
Brown Butter Pecan Chocolate Chunk Cookies are ooey gooey soft, and chocolate filled with all things good. These cookies are best served warm with a drizzle of flaky sea salt on top for that pairing of salty, and sweet. These Brown Butter Pecan Chocolate Chunk Cookies also have the best bite with the crispiness around the edges, and the warm soft molten center.
- 1 cup salted butter
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate
- 1 cup chopped pecans
- 1 tsp. salt
- 1 cup dark brown sugar (packed)
- 1 tbsp molasses
- flaky sea salt
Please make sure that your butter is room temperature. (make sure to brown butter, until you get this nuttiness to the smell of the brown butter.) Pour the brown butter into a bowl with the bits and all.
This is exactly what I used for my cookies, nothing fancy. (In a smaller bowl whisk in flour, baking soda, salt, and cinnamon).
Once the brown butter is no longer hot, add the brown sugar, molasses to the bowl. Whisk to combine. You can either do so by hand, or with an electric mixer.
Whisk in the eggs and the vanilla till fluffy and combined. Pour in all f the dry ingredients and mix to incorporate. Switch to a rubber spatula to incorporate and fold in everything. .
Fold in the dark chocolate and pecans. The dough should be sticky, and able to hold it's shape when scooped. If the dough is too thin, place it in the fridge for 30 minutes to cool.
Place extra chocolate chips, and pecans into the tops of the cookies before they hit the oven. Put them back into the fridge to chill for at least 15 minutes. Only place 5-6 large cookies on the cookie sheet, bake at 350 for 12 minutes. If your cookies are smaller than 2 oz bake only 10-11 minutes. They are ready when edges are brown and middle looks undone.
(OPTIONAL) Flaky Sea Salt
Make sure that you pack down that dark brown sugar.
This is key!
1/2 cup of granulated sugar
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can I Chill The Dough Overnight?
Yes, you can chill the dough overnight. It will work nicely, the next day. Make sure to give the cookies a couple extra minutes in the oven. You can pre- scoop them but wrap them to make sure that the dough balls don’t get dried out.
Can I freeze the remaining dough balls?
Yes, you can freeze the remaining dough balls. Before you put into freezer, make sure the dough has chilled for at least 45 minutes to set up. Make sure that you scoop them into dough balls, and drop them into a freezer tight bag to chill in the freezer. The dough will last up to one month, when ready take out for about 3o minutes, and set up on a cookie sheet for oven.
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