Brown Butter Pecan Chocolate Chip Cookies
Making Brown butter pecan chocolate chip cookies is one of the easiest and most delicious ways to celebrate the Fall flavors we all love! These cookies are chewy on the outside and gooey on the inside with deep chocolate and nutty flavors, a must-try during Fall or even for Thanksgiving!
Servings: 12 cookies
Calories: 302kcal
Ingredients
- 170 g Unsalted butter to make 140g brown butter
- 75 Brown sugar
- 75 g Granulated sugar
- 1 Egg at room temperature
- 200 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- ½ Teaspoon Cinnamon
- 120 g Callebaut Dark Chocolate (callets) semi sweet high quality chocoate chips
- 150 g Pecan mix of pecan halves and smaller pieces
Instructions
- Start with making the brown butter. Heat butter in a saucepan on medium heat. First, it will melt, then it will foam. It is ready when the white bits on the bottom of the pan turn golden brown, and it has a nutty smell. Make sure you carefully watch it throughout the process, stir regularly, and remove it from the heat before it starts burning. Let it cool to room temperature.
- Then, whip in the room-temperature egg for a minute.
- Switch to a rubber spatula. Sift the dry ingredients (flour, salt, baking soda, and cinnamon) into the wet ingredients and fold them together just until combined. Do not overmix.
- Fold in chocolate chips and pecans. Leave some for later so you can place more chocolate chips and pecans on top of the half-baked cookies
- Prepare 2 baking pans with parchment. Divide the dough into 10-12 equal balls (using a Digital scale is handy) or ice cream scooper, and place them onto the parchment papers, leaving enough space between them to spread. I recommend baking a maximum of 5-6 cookies at once.
- Do not soften the surface of the balls, in fact try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips and pecans on the surface of the cookies.
- Let the cookie dough rest in the fridge for an hour. Towards the end of the chilling time, preheat your oven to 175 C / 350 F.
- After the one hour chilling time, bake the cookies for 15 minutes at 175 C / 350 F in the following way: Bake for 10 minutes, then place more pecans and chocolate chips on top, and then bake them for a further 5 minutes.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt to balance the sweetness.
- The cookies will further set as they cool. Serve them fresh.
- Any leftover cookies can be stored at room temperature for a couple of days.
Video
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Do not skip making brown butter. Use 82% European-style butter when making brown butter
- Use semi-sweet chocolate chips, not milk chocolate chips as that might just be too sweet
- You can substitute pecans with walnuts or pistachios.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
- While making the brown butter, cook the butter on medium heat and watch carefully so the butter won't burn.
- You should use the brown butter before it solidifies, but not when it is hot straight out of the saucepan.
- Respect the chilling time in the recipe; do not skip it, or the cookies might spread and end up very flat. Alternatively, chill for 20 minutes in the freezer.
- Try not to overbake your cookies if you prefer them fudge and gooey.
Nutrition
Calories: 302kcal | Carbohydrates: 27g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 294mg | Potassium: 86mg | Fiber: 2g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
