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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.
Obviously.
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.
Ingredients
- 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)
Instructions
- 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.
Would these freeze well? Want to make them now then thaw them in a month
Hey Sarah,
Totally, that would work well for you! I hope you love this recipe! xT
LOVE these. I just wanted a basic pecan chocolate chip cookie today and this recipe delivered! I was nervous about the amount of Chocolate chips, but it was perfect!
Thanks so much for trying out the recipe!! Have a great week! xT
Making these for the third time in two weeks. Absolutely amazing!!! I had to leave out the pecans since I’m allergic but I bet these are even better, if possible, with the pecans. I’m heavy handed with chocolate chips but with this recipe I recommend not adding too many because the dough is the best part.
Hey Jennifer,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
I just made these.
I used salted butter (because I really love it, and I’m used using it)
A little less chocolate (I just chopped up some bars) but they turned out perfect. I mean, finally a cookie that’s not to sweet. It has the perfect texture. This is my cookie!
Also, loved how the balls turned out in round cookies. I measured them with a measuring spoon so they are pretty much the same size. Just perfect.
Hey Barbara,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
These are so good! I’m definitely going to make them again!
Hey Stephanie,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
These are delicious and really fun to make! I tried them with dark chocolate chips, a little less sweet but soooo good. Great for a cozy fall or winter dessert, and makes the whole house smell incredible!
Hi Rachel,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Absolutely fantastic! So addictive, thank you so much!
Hey Mafalda,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
These are so yummy! Love the maple pecans, they add a great flavor and make your kitchen smell amazing! I didn’t brown the butter because I was short on time, still amazing though.
Hey Cara,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan