The only way to welcome in the first Friday of November is with these Browned Butter Pecan Chocolate Chip Cookies.
These cookies are simply the best. I know, I say that every time I make cookies, but really how could a cookie containing browned butter, maple toasted pecans, and semi-sweet chocolate chips not be the best?
It’s pretty much just a (dangerously) winning combo.
With November here, I can’t help but want to get into the kitchen and bake any time I have a free moment. This time of year of always makes me want to turn on my oven and bake. One, because I am constantly freezing and the heat of the oven warms my cold little barn, and two because I love the sweet and cozy smells wafting from the oven…especially the smell of these cookies. Truly nothing better on a cold, dreary fall night or a Saturday afternoon.
As mentioned in my Thanksgiving menu reveal post this past Wednesday, these cookies are a big part of my Thanksgiving dessert table.
When it comes to Thanksgiving desserts I know that everyone immediately thinks pumpkin pie. But me? When I think of Thanksgiving desserts, I think of pecan pie. It’s just what my mom always made growing up, and it’s my personal favorite. So every November I like to develop a few pecan pie inspired recipes for fun twist on tradition.
Let’s take a trip down memory lane…
November 2013: Chocolate Bourbon Pecan Pie Cupcakes
November 2015: Slice ‘n’ Bake Butter Pecan Cookies…Dipped In Chocolate
November 2016: Butter Pecan Frosted Fudge Brownies
You see? I really like my chocolate pecan desserts, and these cookies? Newest obsession.
As you can see above, two years ago I made these butter pecan cookies, and to this day they are still one of my favorite cookies to make. I actually made them more for Christmas, but despite when they were posted, they’ve become a year round favorite on the site. This year, when thinking up my new pecan dessert, I knew I wanted to make some kind of cookie, but instead of a crumbly butter cookie, I wanted something more like a classic chocolate chip cookie.
Enter these browned butter pecan chocolate chip cookies.
Soft, buttery, chocolatey, and loaded with maple toasted pecans and hints of toasty browned butter.
I mean, come one. Do I really need to go on? If you like chocolate chip cookies and you like pecans, you will hands down love these cookies.
And you know what? After testing this recipe multiple times (literally like six batches in two days), I discovered that the easiest, quickest method turned out the best. Meaning, no crazy methods or seventy-two hour chill time. No, none of that, instead you can have these cookies baked and ready for eating in about thirty minutes or so…and now you understand why they are dangerous.
I’m spending the weekend prepping for my trip to NYC on Monday, but hope to take some time tonight to do a little Friday baking. It’s my favorite way to unwind after a long week.
These cookies are obviously on my list for the night…and will be eaten warm out of them oven with cold milk…the only way to do cookies on a Friday night.
Hoping you guys will be making similar Friday night plans…
Browned Butter Pecan Chocolate Chip Cookies
Servings: 24 cookies
Calories Per Serving: 225 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 cup raw pecans
- 2 tablespoons real maple syrup
- flakey sea salt
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- coarse sugar, for topping (optional)
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- 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.2. To a skillet set over medium heat, add the pecans and maple syrup. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a cutting board. Sprinkle with flakey salt. Let cool and then roughly chop. 3. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool.4. In a large mixing bowl, beat together the remaining 1 stick butter, cooled browned butter, brown sugar and sugar until combined. Beat in the eggs and vanilla, beat until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and chopped pecans.2. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet.4. Transfer to the oven and bake for 8-10 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with coarse sugar, if desired. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Because again, it’s November and we all need a good pecan loaded chocolate chip cookie. It’s true. WE DO.