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Brown Butter Pecan Chocolate Chunk Cookies

These cookies combine the nutty flavor of brown butter with crunchy pecans and rich chocolate chunks, resulting in a chewy and indulgent treat perfect for any occasion.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1.5 cups pecan halves Use fresh, high-quality pecans for the best flavor.
  • 1.5 tbsp unsalted butter For toasting the pecans.
  • 2 sticks unsalted butter For browning.
  • 2.5 cups all-purpose flour Ensure proper measurement for best results.
  • 1 tsp salt
  • 0.5 tsp ground cinnamon Adds warmth to the flavor.
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 1 cup dark brown sugar Packed; adds moisture and rich flavor.
  • 0.5 cup granulated sugar
  • 2 tsp vanilla extract Pure vanilla extract is best.
  • 3 tbsp bourbon Optional; can substitute with water.
  • 2 large eggs Room temperature.
  • 8 oz semi-sweet chocolate chunks Use high-quality chocolate for best results.
  • Pecan halves Optional, for topping.
  • Flaky sea salt Optional, for sprinkling.
Prep Notes
  • Ensure your butter is at room temperature and your eggs are slightly chilled. Toasting your pecans in unsalted butter brings out their natural oils and flavors.

Method
 

Toast the Pecans
  1. In a skillet over medium heat, melt 1½ tablespoons of unsalted butter.
  2. Add the pecan halves and toast, stirring frequently until golden and fragrant, about 5-7 minutes.
  3. Let them cool while you prepare the dough.
Brown the Butter
  1. In a small saucepan, melt two sticks of unsalted butter over medium heat.
  2. Cook until it becomes foamy and transitions to a lovely golden brown color, about 5-7 minutes.
  3. Remove from heat and let cool slightly.
Prepare the Dry Ingredients
  1. In a medium bowl, whisk together 2½ cups all-purpose flour, 1 tsp salt, ½ tsp ground cinnamon, ½ tsp baking soda, and 1 tsp baking powder.
  2. Set this aside for later.
Combine the Wet Ingredients
  1. In a large mixing bowl, whisk together the browned butter and sugars until smooth.
  2. Beat in two large eggs one at a time, followed by 2 tsp vanilla extract and 3 tbsp bourbon (if using), until completely combined.
Incorporate the Dry Ingredients
  1. Gradually fold the flour mixture into the butter mixture until just combined—do not overmix!
  2. Gently fold in the toasted pecans and 8 oz semi-sweet chocolate chunks.
Chill the Dough
  1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Bake the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Using a cookie scoop or tablespoon, drop portions of dough on the sheet, spacing them 2 inches apart.
Bake to Perfection
  1. Bake for 12-14 minutes or until the edges are golden and centers are still soft.
  2. Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.

Notes

These cookies can last up to 5 days at room temperature when stored in an airtight container. For longer storage, freeze the cookies, and they can last for about 3 months. Always keep a close eye on your cookies during the last couple of minutes—we all know how quickly they can go from perfectly baked to overcooked!