These Brown Butter Pecan Chocolate Chip Cookies with Sea Salt is a pretty incredible chocolate chip cookie recipe!

platter of brown butter pecan chocolate chip cookies

Brown butter is nutty and delicious, and it lends itself nicely to making brown butter chocolate chip cookies! Do you need a reason to bake cookies? I think not! Bake them because it’s a Tuesday or because it’s January or because you just want some cookies in the house. These brown butter pecan chocolate chip cookies are the next cookie recipe you should bake. They’re so yummy!

This cookie recipe comes from a new book by Vedika Luthra: 52 Weeks, 52 Sweets- Elegant Recipes for All Occasions. Vedika is the author of the food blog: Hot Chocolate Hits. This book is full of unique recipes for seasonal baking. The book is divided into months- one delicious dessert chapter for every month of the year.

Here’s a snapshot of some of the droolworthy recipes in the book:

Magical Chocolate Mousse
Salted Caramel Whiskey Truffles
Chocolate Stout Cake with Brown Butter Cream Cheese Frosting
Lime and Coconut Cake
Coffee Shake
Victoria Sponge Cake
Berry Delicious Cheesecake Brownies
Pear Crumble
Classic Apple Pie
Cinnamon Roll Cake
Silky Chocolate Pie
Chocolate Log

Table of Contents

Ingredients needed:

unsalted butter
brown sugar
white sugar
egg
vanilla extract
baking soda and salt
all purpose flour
pecans
dark chocolate
sea salt

How to Brown Butter:

In a small saucepan, melt the butter over medium heat- until it comes to a boil. Swirl the pan occasionally until brown flecks begin to appear on the surface of the butter, and the liquid begins to turn an amber color. It should give off a nutty, caramel-like aroma after about 5 to 8 minutes. It is better to undercook rather than overcook the butter, since it goes from brown to burnt quickly once it reaches the right color.

How to make Brown Butter Pecan Chocolate Chip Cookies:

Stir white sugar and brown sugar into the brown butter. Then stir in egg and vanilla. Next, stir in the flour, salt and baking soda. Finally, fold in the pecans and chocolate chunks. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes (and up to 2 days). Chilling the dough makes the flavors more prominent and makes it easier to shape the cookies.

Roll the cookie dough into balls, and bake for 9 to 11 minutes.

TIP: It’s better to underbake these cookies by a minute rather than over-baking them. They will be chewier and softer, rather than crisp. Sprinkle the warm cookies with flaky sea salt. Let them cool.

What’s the best way to store chocolate chip cookies?

Place cookies are in a sealed container and keep at room temperature for up to 2 weeks. Freeze for up to 3 months.

These brown butter pecan chocolate chip cookies are the perfect texture for a chocolate chip cookies. They are crisp on the outside and lightly tender on the inside. There is plenty of chocolate in each cookie, and the sea salt is a welcome complement.

You don’t want your cookies to become hard and crispy. So to keep cookies soft, store them with a slice of bread overnight. They will soften as they soak up the moisture in the bread. Enjoy!

Here are a few more chocolate chip cookie recipes you might like to try:

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