Brown Butter Chocolate Chip Cookies. Cookies just make things better. Am I right or am I right? This chocolate chip cookie recipe might just be my favorite. These cookies are soft and buttery, full of chocolate chips, laced with maple-candied pecans with a little course sea salt topping to round it off. Show up with a batch of these beyond tasty treats and I promise you’ll be the star of the show!
Let’s get started!
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chocolate chip cookie ingredients
- Maple Syrup
- Pecans
- Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- AP Flour
- Baking Soda
- Semi Sweet Chocolate Chips
- Flaky Sea Salt
how to make brown butter chocolate chip cookies
My philosophy on cookies is kind of like my philosophy on salads. I don’t want either to be wimpy. I want them full of stuff. These chocolate chip cookies are just that. The dough is soft and buttery, but they are so full of chocolate and candied-pecans that its almost impossible to have just one.
Candied Maple Pecans
I cannot put into words how good this part of the chocolate chip cookie recipe is. I always make a little extra candied pecans for ice cream toppings, too.
To start, add the pecans and maple syrup to a skillet over medium heat. Stir often, until the pecans become nice and toasty and the maple syrup begins to thicken. This takes me about 5 minutes or so.
Pour the candied pecans onto a plate or cutting board and sprinkle with a generous cascade of flaky sea salt. Set these aside and let them cool while we move to the next step.
Brown Butter
Brown butter chocolate chip cookies need brown butter. My love affair with brown butter goes back many years at this point. The simple step absolutely transforms the flavor of the cookies.
To brown the butter, cook the sticks of butter in a heavy-bottom skillet or pot on medium heat. Do not walk away from this step. Stir often until the butter begins to brown. You will see it start to foam and, then, when the foam begins to dissipate, the brown bits should start to become visible.
The brown butter also has a distinctive smell that should be made into a candle. It’s rich and nutty. You’ll definitely be able to tell.
Once the butter is browned, remove from heat and let cool for about 5 minutes.
The Chocolate Chip Cookie Dough
Guys, this chocolate chip cookie dough is the stuff dreams are made of. Its nutty and tender and lovely and alllll the things. As far as how to do it, its very basic. Cream the brown butter and sugar together. Mix in the eggs and vanilla. Add the flour and baking soda until just mix, and, then, just fold in the chips and candied pecans. That’s it!
I use a tablespoon scoop to help keep everything the same size for baking. Using the scoop, deposit the chocolate chip cookie dough onto a parchment paper lined baking sheet. Bake in a preheated 350° oven for 10 minutes. Remove and let the cookies cool for about 5 minutes before you move them to a cooling rack.
Attempt not to eat them all at once. They’re so good. I like mine with a cup of hot coffee, the kids love theirs with a glass of cold milk, and my husband just devours them any way he can get them!
frequently asked questions
No you don’t, but you should. The brown butter transforms the cookie into something very special and I highly recommend it. However, if you are in a hurry, just use regular softened butter and proceed with the recipe. You’ll have a great cookie at the end!
Absolutely! If you aren’t a fan of pecans or just don’t have any on hand, use what you love and what’s in the pantry! Or, simply leave the nuts out.
Use whatever kind of chip you love. Personally, I think peanut butter chips would be amazing. There are so many options out there. Play and experiment and let me know what you come up with!
Another Great Cookie Recipe
Soft and Chewy Brown Butter Oatmeal Raisin Cookies
More Great Dessert Recipes
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Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups pecans, chopped
- 4 tbsp maple syrup
- 1 cup butter, softened
- flaky sea salt
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla
- 2½ cups AP flour
- 1 tsp baking soda
- 2½ cups semi sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Add the pecans and maple syrup to a skillet over medium heat. Stir often, until the pecans become nice and toasty and the maple syrup begins to thicken. This takes me about 5 minutes or so.
- Pour the candied pecans onto a cutting board and sprinkle with a generous cascade of flaky sea salt. Set these aside and let them cool.
- To brown the butter, cook the sticks of butter in a pot on medium heat. Do not walk away from this step. Stir often until the butter begins to brown. You will see it start to foam and, then, when the foam begins to dissipate, the brown bits should start to become visible. The brown butter also has a distinctive smell. It's rich and nutty. You'll definitely be able to tell.
- Once the butter is browned, remove from heat and let cool for about 5 minutes.
- Cream the cooled brown butter and sugar together. Mix in the eggs and vanilla.
- Add the flour and baking soda, stirring until just combined.
- Fold in the candied pecans and semi sweet chocolate chips. You will need a little elbow grease here to ensure that all the pecans and chips are evenly distributed.
- Using a tablespoon scoop, portion dough balls onto a parchment paper lined baking sheet. These cookies won't spread much. I usually get 20 dough balls to a baking sheet.
- Before you put the dough balls into the oven, give them a little tap on the top. Just to flatten them out slightly.
- Transfer to oven and bake for 10 minutes. The edges will be ever so slightly golden and the top slightly doughy. Remove from heat and allow to cool on the baking sheet for about 5 minutes.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Brown Butter Chocolate Chip Cookie recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
–Rufus
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If you guys make these Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Made these last week with my grand daughter! They are so soft, yummy, and loaded with pecans and chocolate chips!!! I did not have any flaky sea salt, so I ordered some from Amazon and will add some flakes to the top! My grand daughter and I shared them with our neighbors and a friend who just got home from the hospital! They all loved the cookies they were a hit with the old and the young! Can’t wait to make another batch! So Yummy!!!
Love these chewy, moist cookies. I have made these cookies several times and shared them with family and friends. They love them too! The cookies are soft and chewy and are loaded with chocolate chips and pecans. The flaky sea salt adds a nice taste that balances the sweetness! I have made them with regular sea salt and the flaky sea salt. I have to say, I like using the flaky sea salt better since it gives the cookie a more salty taste. I will be taking a batch to the beach next month as we enjoy a few days with the kids. I’m sure these cookies will be gobbled right up!
Thank you so very much!