Brown Butter Chocolate Chip 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!
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If you're in the mood for more chocolatey things, you've come to the right place! Try my Chocolate Tart, Espresso Brownies, or my Chocolate Chip Bread! All so good and all so easy!
What You'll Need
The base of these brown butter chocolate chip cookies is pretty straightfoward. You'll need brown and granulated suger, eggs, flour, and some baking soda. What makes them super simple is the following.
- Pecans, Maple Syrup, Flaky Sea Salt - For the candied pecans. Don't skip out on the salt. It is so, so good.
- Butter - We're gonna brown some of it for a nutty, caramel-like flavor that takes the cookies over the top. I use primarily salted butter, but you can use your favorite.
- Vanilla Bean Paste - This stuff is gold. It's so much richer and not as abrasive as vanilla extract.
- Semi-Sweet Chocolate Chips - I love using semi-sweet because they're not too sweet. I love the balance, but you can use your favorite chip.
Baking 101: Pro Cookie Making Tips
Making a good cookie is super simple. However, there are a few tips and tricks that will make them fail-proof!
- Use room temperature ingredients. This ensures easier mixing and more even baking.
- Cream together butter and sugar until fluffy. When you add eggs, do those one at a time so the incorporate evenly.
- Measure your ingredients correctly. Spoon dry ingredients into dry ingredient measuring cups and level off with a knife. For wet ingredients, verify the amount by setting the glass measuring cup on the counter and getting eye level with it.
- Brown sugar needs to be fairly packed into its measuring cup and then leveled off.
- Don't over mix the dough or you'll run the risk of getting a tough cookie.
Brown Butter: What Is It and How To Make It
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.
Brown butter gives these cookies a incomparable nutty, almost toffee flavor. Is it an added step? Yes. Is it worth it? 1000% yes.
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. It's also best to transfer it to another bowl as it can begin to burn just by sitting in the hot pan.
How To Make Them
Again, this is a simple recipe. There is nothing complicated. I'll give you the brief rundown here, but the specifics will live in the recipe card below.
All you need to do for the best brown butter chocolate chip cookies is, simply:
- Make the candied pecans.
- Brown the butter.
- Prep the "wet" ingredients.
- Add the "dry" ingredients.
- Fold in the chocolate chips and candied pecans.
- Bake.
- Enjoy!
You'll see very soon after step 6 why these are a big favorite around here!
Variations and Substitutions
- 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!
- I bake with salted butter. I know this can be controversial, but I've never used a salted butter that was too salty. And, I don't like super salty things. Use unsalted if you prefer, but add a little kosher salt to the dough if you prefer.
Frequently Asked Questions
Do I have to brown the butter?
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!
Do I have to add nuts?
Nope! Just let them out if you would rather not. Sometimes I do this just because I feel like it. No worries!
Storage and Freezing Instructions
Store the cookies on the counter top for up to 3 days. They'll stay good in the fridge for up to a week. You'll be lucky if they make it past day 2.
You can freeze the baked cookies in a zip top bag for up to 3 months.
For unbaked, you can store the dough in an airtight container or portion out into dough balls. You'll just need to thaw before baking. Any of the freezer options work great!
Brown Butter Chocolate Chip Cookies Recipe
Ingredients
- 2 cups pecans, chopped
- 4 tablespoon maple syrup
- 1 cup butter divided into half
- flaky sea salt
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon vanilla bean paste
- 2½ cups AP flour
- 1 teaspoon 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 light sprinkle of flaky sea salt. Set these aside and let them cool.
- To brown the butter, add ½ cup of butter in a pan 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 transfer to a glass bowl. Let cool for about 5 minutes.
- Cream the cooled brown butter, remaining ½ cup butter, and sugars 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.
- 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. Remove from heat and allow to cool on the baking sheet for about 5 minutes.
- Enjoy!
Notes
Nutrition
If you guys make these Brown Butter 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!
Thank you!
I am so incredibly happy that you are here! I hope you try my Brown Butter Chocolate Chip Cookies 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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Suzanne Doolittle says
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!!!
Suzanne says
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!
Rufus says
Thank you so very much!