Brown Butter, Pecan and Chocolate Cookies - Brown Butter Cookies are regular chocolate chip cookies..but better. These Brown Butter cookies are to die for, they are loaded with chocolate and pecans and are made with a base of rich, nutty, butter scotch flavoured, addictive brown butter.
Brown Butter Cookies with Chocolate and Pecans
There are 2 things I make regularly - Cookies and Brownies. No one ever seems to tire of them and they re easy to make. These cookies though are the best cookies ever and anything with brown butter usually is.
It just adds so much depth and delicious nutty, toasty flavour. The smell alone is enough to get me salivating.
This recipe has been in the virtual queue for almost a year. It has been in the folder of recipes to go up for so long now that I thought it was time I bumped it to the top of the queue.
What is Brown Butter?
Brown Butter is Butter that has been cooked till moisture evaporates from it and the milk solids brown. This adds so much rich flavour to all baked goods. You can also do similar with Milk Powder!
How to Brown Butter
Place cubed butter in a pot and allow to melt and foam.
Use a wooden spoon or silicone spatula to stir and scrape the sides.
The colour of the butter will begin to change and small brown bits will appear on the surface and bottom of the pot. All that is flavour. Scrape it all out to make the Cookies with. Don’t discard it!
The whole process will take around 5-7 minutes.
Make sure your brown butter is cool enough to touch before using. I usually set it aside to cool for 10-15 minutes before making the recipe.
Ingredients in Brown Butter Chocolate Chip, Pecan Cookies
The full ingredient measurements can be found in the recipe card at the bottom of the page:
Brown Butter
The brown butter is what makes this cookie so delicious.
Dark Brown Sugar and Caster Sugar
I use more dark brown sugar for it's high molasses flavour. The Caster sugar cripss up the edges and the Brown Sugar makes them chewy in the middle.
Dry Ingredients
Plain Flour aka All Purpose Flour, Baking Powder, Bicarbonate of Soda (Baking Soda) and Salt.
Egg
This binds everything together.
Chocolate
I use a combination of dark chocolate and milk chocolate. I sometimes add caramelia or blonde chocolate.
Flaky Sea Salt
For topping the Cookies. It adds the best flavour.
Pecans
For added chew and texture.
How to make perfect Brown Butter Cookies
Brown the Butter for 6 - 7 minutes. Then set aside for 10 - 15 minutes to cool.
Add Sugars and whisk for 1 minute to combine.
Add Eggs and Vanilla. Beat for 1 minute.
Fold in Flour, Bicarboante of Soda (Baking Soda), Baking Powder and Salt.
Stir in half the Chocolate and all the Pecans.
Shape batter into cookie dough balls. Press Chocolate into Cookie Dough Balls.
Place in fridge for 30 minutes - 24 hours. The longer the better!
Bake in preheated oven at Gas Mark 4/180 C/350 f for 14 - 17 minutes.
Tips
Fridge Time
This really helps the flavours to develop and inhibits spread. You can keep the dough in the fridge for up to 3 days.
How to freeze cookie dough for later
We freeze cookie dough and baked cookies all the time. Here is how to freeze cookie dough:
Chill Cookie Dough balls on a lined tray. Chill in the freezer for 30 minutes. Then transfer to a freezer bag or container. Cookie dough will keep well for up to 3 months.
To Bake - Simply bake cookies as directed in the recipe and add 1 extra minute.
How to freeze baked cookies for later
To freeze baked cookies, allow to cool and then transfer them to a ziplock bag or a lined container. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
More Cookie Recipes:
Best Chewy Anzac Biscuit Recipe
Brown Butter, Pecan and Chocolate Cookies
Ingredients
- 120 g Unsalted Butter chopped
- 120 g Dark Brown Sugar
- 50 g Caster Sugar
- 1 large Egg
- 1 teaspoon Vanilla Paste
- ¼ teaspoon Bicarbonate of Sida
- ¼ teaspoon Baking Powder
- 170 g Plain Flour
- 150 g Chocolate Chopped, I used dark and milk
- 100 g Pecans Chopped
Instructions
- Place the butter in a medium pot/saucepan, and place over medium heat. Cook until the butter has melted. Then continue to cook, making sure to swirl the pan often. The Butter will foam and then turn golden and toasty. It will foam and the milk solids will settle at the booth of the pan. The whole process will take 5 - 7 minutes. Make sure to keep stirring with a whisk, wooden spoon or silicone spatula. Set aside for 10 - 15 minutes.
- Add Sugars and whisk for 1 minute to combine.
- Add Eggs and Vanilla. Whisk for 1 - 2 minutes with an electric mixer or whisk until the mixture has thickened and lightened in colour.
- Add Plain Flour, Baking Powder, Salt and Bicarbonate of Soda and fold in with a rubber spatula until no streaks of flour remain in the dough.
- Stir in half the Chocolate and Pecans.
- Create 12 cookie dough balls using an ice cream scoop. Press a piece of chocolate into each cookie dough ball.Then place the cookie dough balls in a lined tin and put the tin in the fridge for at least 30 minutes. I do this overnight.
- Bake 3 - 4 Cookies at a time, in a preheated oven for 14 - 17 minutes at 180 C/GM 4/350 f.
- Remove the pan from the oven and bang the cookie tray on the counter to deflate the cookies. Use a spoon or large cookie cutter to shape the cookies into round cookies if they have spread.
- Sprinkle the cookies with flaky Sea Salt.
- Allow to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
- Repeat baking the remaining cookies.
Notes
Tips
Fridge Time This really helps the flavours to develop and inhibits spread. You can keep the dough in the fridge for up to 3 days.How to freeze cookie dough for later
We freeze cookie dough and baked cookies all the time. Here is how to freeze cookie dough: Chill Cookie Dough balls on a lined tray. Chill in the freezer for 30 minutes. Then transfer to a freezer bag or container. Cookie dough will keep well for up to 3 months.To Bake - Simply bake cookies as directed in the recipe and add 1 extra minute.
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