Ever had a cookie that’s so good, you can’t stop at just one? Can’t wait to eat the whole batch in one sitting? These Brown Butter Pecan Chocolate Chunk Cookies are that kind of cookie. Brown Butter Pecan Chocolate Chunk Cookies are rich with flavor thanks to the brown butter which gives them a caramelized taste. The pecans add crunchiness while the chocolate chunks give you sweet bursts of chocolate in every bite! This post is sponsored by Scharffen Berger Chocolate. All views expressed are that of our own.
These chocolate chunk cookies feature Scharffen Berger Chocolate and are a decadent treat. They are more involved than most of our other cookie recipes but are worth the time investment. The texture of these cookies is also amazing because they are chewy on the inside but crisp on the outside so no matter what part you get stuck with you will be happy! There is not much more to say other than these cookies are perfect for any occasion.
Scharffen Berger Chocolate
If you want to make decadent, gourmet cookies, you need to start with a more involved process, and use quality baking chocolate.
That’s why we used Scharffen Berger Chocolate, which is considered America’s Original Craft Chocolate, founded in 1996 (they are celebrating their 25th anniversary). Their chocolate goes from bean-to-bar and is sourced using the best cacao in the world. To make this product, they blend it in small batches, and gently process it to maintain the subtle flavors in the beans, which yields the richest, most flavorful chocolate.
The taste of this chocolate is like no other we’ve baked with. Scharffen Berger Chocolate features a unique blend that highlights the true flavor of cacao instead of masking it with sugar and other additives. The result is an array of truly distinctive chocolate flavor with balance and complexity normally reserved for exceptional wines.
They are the first American “bean-to-bar” chocolate, leading this country’s contemporary craft chocolate movement. Interestingly, they are the first chocolate maker to label their chocolate with the percentage of cacao inside, breaking the mold in the industry. This product is also still made in America, which is much appreciated, and is still the richest, flavorful chocolate on the market!
How to Make Brown Butter
This cookie recipe is made even more tasty thanks to the process of browning the butter. Browned butter is a little time consuming to make, but it can be done with a light-colored pan, wooden spoon, whisk, and stovetop. You will also need some patience as it takes time to transform into a fragrant, amber-colored liquid gold.
- Cube one cup (2 sticks) of unsalted butter.
- Add it to the light-colored pan. The pan should be light so you can easily see the browned butter.
- Over medium-low heat, constantly stir the butter. It will melt and be bright yellow in color. As it starts to gently bubble the color will start to deepen.
- Once fine bubbles have formed, grab a whisk, and stir constantly. It is during this step that the butter will begin to brown starting in the center of the pot.
- When the butter begins to turn deep amber with toasted sediment, it is time to remove the pan from the heat.
- Transfer the liquid and all sediment (flavor) to a heat-safe dish.
- Chill in the fridge until no longer hot (about 30 minutes).
How to Make Brown Butter Pecan Chocolate Chunk Cookies
Once the butter has been browned and chilled, it is time to form the dough. Get the details in the recipe card, but here is a summary of how these cookies are made. Please note, these cookies do require chill time so be sure to factor that into the baking process.
- Whisk together the dry ingredients.
- Combine the wet ingredients.
- Add the dry ingredients to the wet to form the dough.
- Fold in chocolate and nuts.
- Chill the dough for at least 2 hours.
- Preheat oven and form the dough balls.
- Leave plenty of space for these cookies on a large baking sheet since the spread.
- Bake cookies.
- Add additional nuts to soft cookies.
- Cool; and repeat the process
Storing these Cookies
Once cooled, these cookies will last for up to 5 days when stored in an airtight container. You can also freeze them for up to 3 months in an airtight container or freezer bag.
Baking FAQS
This dough needs to be chilled until it is firm to the touch (2 hours minimum) and can be easily scooped into tablespoon-sized balls.
When baking these cookies spread so be sure to space them out to only have 6 max on a large baking sheet.
Use parchment paper or a baking mat to prevent sticking.
For a lighter cookie, only use Scharffen Berger Chocolate Semisweet baking chunks and not chopped chocolate.
These cookies can be made with melted, and cooled butter but would not have as deep of a flavor profile as when made with browned butter.
More Cookies Recipe We Love
- Peppermint Snowball Cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Sea Salt Chocolate Chunk Cookies
- Zucchini Oatmeal Cookies
- Flourless Chocolate Cookies
More Pecan Recipes
This premium chocolate is available at www.scharffenberger.com and at fine grocery stores and specialty retailers nationwide.
Brown Butter Pecan Chocolate Chunk Cookies
Equipment
- oven (adjusted to the center rack position)
- refrigerator
- Large Baking Sheet
- parchment paper
- large & medium-sized mixing bowl
- cutting board & knife
- Wooden Spoon
- Measuring Cups & spoons
Ingredients
- 1 cup unsalted butter * this will be turned into brown butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon dark molasses
- 2 large eggs
- ½ tablespoon vanilla extract
- 1 cup Scharffen Berger Chocolate Semisweet Baking Chunks or premium chunks or chips
- 4 ounces chopped Scharffen Berger Bittersweet Fine Artisan Chocolate or premium dark baking chocolate
- 1 ¼ cups pecan halves The 1/4 is saved for extra topping once baked *optional
Instructions
- Cube the butter sticks into pads, and add them to a light colored Dutch oven or sauce pan. Over low-medium heat melt butter and stir until bubbling. Once bubbly, continue to whisk as the butter turns a deep amber color and starts to produce a nutty aroma. The butter will be amber with darker bits of sediment at the bottom. Once this transition happens (about 20 minutes) remove from heat and transfer the brown butter to a glass bowl. Place the bowl in the refrigerator to chill for 30 minutes.
- In a medium mixing bowl, add flour, baking soda, salt, and cinnamon.
- In a large bowl (or stand mixer fitted with the paddle attachment), combine sugars, molasses, and browned butter until fluffy; about a minute. Add in the vanilla extract and eggs; combine.
- Gently stir in the flour and combine until mixed.
- Using a rubber spatula, fold in 1 cup of pecans and the chocolate.
- Cover the bowl and chill in the fridge for at least 2 hours. This dough can be made the night before as well and covered tightly.
- Once the dough is chilled, preheat the oven to 350°F. For standard-sized cookies form tablespoon-sized dough balls. For larger cookies, form 2 tablespoon-sized dough balls. Add 6 cookies to a large baking sheet making sure they are properly spaced out since these spread.
- Bake for 10-12 minutes for standard-sized cookies, and 13-15 minutes for the larger-sized cookies. These cookies look well-done, but they are not burnt. The edges will be golden-brown, and the centers will be softer, and lighter. They will firm up as they cool. The coloring from these cookies comes from the dark brown sugar, browned butter, and chocolate.
- Add additional pecans to the cookies tops before they cool. Transfer cookies to a cooling rack, and repeat the process until all cookies have baked.
Notes
- Cube one cup (2 sticks) of unsalted butter.
- Add it to the light-colored pan. The pan should be light so you can easily see the browned butter.
- Over medium-low heat, constantly stir the butter. It will melt and be bright yellow in color. As it starts to gently bubble the color will start to deepen.
- Once fine bubbles have formed, grab a whisk and stir constantly. It is during this step that the butter will begin to brown starting in the center of the pot.
- When the butter begins to turn deep amber with toasted sediment, it is time to remove the pan from the heat.
- Transfer the liquid and all sediment (flavor) to a heat-safe dish.
- Chill in the fridge until no longer hot (about 30 minutes).
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