The Cookie Recipe Everyone Will Ask You For
There’s something magical about a cookie that tastes like it came straight from your favorite bakery — warm, melty, with just the right amount of chew. These brown butter pecan chocolate chip cookies are exactly that. The nutty depth of brown butter paired with toasted pecans and rich chocolate chips makes these cookies unforgettable.
Whether you’re baking for a cozy night in or sharing with friends, they’re guaranteed to impress. And yes — they freeze beautifully, so you can always have some dough ready when the craving hits.
🍪 Why You’ll Love These Cookies
- Deep, nutty flavor from browned butter
- Chewy texture with golden crisp edges
- Perfect balance of sweet + salty
- Easy to make — no stand mixer required
- Bakery-worthy results at home
This is the kind of recipe you’ll keep bookmarked forever.
📝 Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped pecans (toasted is best!)
- 1 1/2 cups semi-sweet or dark chocolate chips
🔥 How to Make Brown Butter Cookies
- Brown the butter: Melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty (about 5–7 minutes). Let cool slightly.
- In a large bowl, mix the brown butter, brown sugar, and granulated sugar.
- Add in the eggs and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the pecans and chocolate chips.
- Chill the dough for at least 30 minutes (optional, but recommended for thicker cookies).
- Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet (about 2 tbsp per cookie).
- Bake for 9–11 minutes, until edges are golden and centers look just set.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
💡 Tips for Perfect Cookies
- Don’t skip browning the butter — it’s what gives the cookies their deep, toasty flavor.
- Chilling the dough helps prevent spreading and gives you thicker cookies.
- Lightly toast the pecans in a dry pan or oven to bring out even more flavor.
🧊 Storage & Freezing
These cookies will stay soft for up to 5 days in an airtight container. For longer storage, freeze baked cookies for up to 2 months, or freeze unbaked dough balls and bake fresh when needed.
🏡 Bake Something Cozy Today
These brown butter pecan chocolate chip cookies are a little extra — in the best possible way. They’re cozy, rich, and slightly fancy without being fussy. Pair with a cup of coffee or tea and enjoy a moment of warmth whenever you need it.
If you make them, let me know how they turned out — and don’t forget to save a few for yourself before they disappear!