Go Back
+ servings
Brown Butter chocolate chip cookies on a wooden tray.
Print Recipe
5 from 2 votes

Brown Butter Pecan Chocolate Chunk Cookies

Brown Butter Pecan Chocolate Chunk Cookies. These chewy, buttery cookies feature double chocolate and are incredible in flavor!
Prep Time2 hours
Cook Time12 minutes
Chill Time2 hours
Total Time4 hours 12 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter, brown butter pecan cookies, chewy chocolate chunk cookies, chocolate pecan cookies, pecan cookies
Servings: 24 cookies
Calories: 248cal
Author: Amy Desrosiers
Cost: $10

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

Nutritional values may vary and are meant to be a guide.
FAQ: If you do not use premium shaved or chopped chocolate your cookies may bake up lighter. These cookies look toasty from the molasses, premium chocolate, and dark brown sugar. 
How to Brown Butter
  • 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).

Nutrition

Serving: 1cookie | Calories: 248cal | Carbohydrates: 20g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 125mg | Potassium: 133mg | Fiber: 2g | Sugar: 9g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg