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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.
Recipe sounds great! Could you brown both sticks of butter for this recipe and then either refridgerate the butter until it becomes solid or refridgerate the dough before baking?
Hi! You can do that, but I think the flavor is better with just 1 stick of butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Can you use regular maple syrup?
Regular maple works great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I have made this recipe several times and have loved it! I do not eat regular sugar, so I substitute coconut sugar instead and do 1 cup white flour, 1 cup wheat. I also do 1 cup carob chips and 1 cup semi sweet. Best recipe ever!!! Thank you!!!
Thank you so much Sarah! I am so glad you loved this!
Everything I want my chocolate chip cookies to be: buttery, sweet, salty. A little crunch on the edges and a whole lotta gooey goodness in the middle. Could not get these away from my husband nor my 14-mo-old twins. As you said, ‘Dangerous’. Thank you!
Haha that is too great! I am so glad you and your family loved this recipe, Jackie! Thank you!
Hi! I followed the directions, but the cookies did not flatten out. What could be the reason?
Hi Nejwa! It is hard to say what exactly went wrong. Is the baking soda you used fresh? That may be the reason. Please let me know if you have any questions!
Yes, the baking soda was fresh. So I think I might know why…I used a tad bit more flour because it was so sticky I couldn’t form the balls. Could that have been it? If so, I have leftover dough that I put in the freezer, should I add more butter to that? Thanks for your help!
HI! Yes, the extra flour is probably to blame. I would just bake those cookies off and start fresh next time around. Please let me know if you have other questions. Happy Holiday’s ? 🙂
So I just recently discovered your blog and made these cookies along with 3 other desserts from your blog and they were all beyond DELICIOUS!!! You are my new favourite baker in the history of baking, thanks for making the research process easier! Your blog is my new go-to place! Looking forward to buying your book!
I am so happy you enjoyed these Nicole! Thank you and I hope you love the book!
I really wanted to love these. I mean how could I not? They have chocolate and pecans…two of my FAVORITE things, but after making them I felt they lacked depth of flavor. I candied the pecans, browned the butter, and still they were just “ok.” Even the cookie dough was just “ok.” I thought it may have that the cookies were slightly too sweet, so the next time I made them I used half semi-sweet and half dark chocolate chips, but still they we’re just “ok” and didn’t have that “wow” factor I was hoping for. On several batches I sprinkled with course sea salt after baking, and it helped, but still just “ok.” ? I doubled the recipe and used a cookie scoop, and ended up with nearly 8 dozen cookies.
Hi Whitney! Sorry these did not work for you. I hope you enjoy some other recipes on the blog!
So excited to try these for the holidays! Do you think I can freeze extra cookie dough for quick baking in the future?
Yes! The cookie dough freezes great, just be sure to bring the dough to room temp before baking. I found baking the dough from frozen to yield a cakey cookie. Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?
Do you think toasting the pecans in honey will work instead of maple syrup or will it be too sticky? I want to make them this week but don’t have maple syrup and I live 1/2 hour from a store! ?
HI! I think honey will be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do I have to use salted butter? I am strictly an unsalted butter girl
Of course you can use unsalted. I’d add 1/4 teaspoon salt to the cookies to make up for it. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made these on Friday and they did not disappoint, best Chocolate Chip cookie I ever ate! My family loved them! Another excellent recipe! You need your own cooking show!
I am so glad you loved these Donna! Thank you!
Hands down the best cookies EVER! I used a small cookie scoop and ended up getting about 4 dozen cookies out of the batch (baked them for 6-7 minutes). No joke- these were gone within a day. My family devoured them! Thanks for an awesome recipe. I will be making a lot more of these 🙂
That is so amazing! Thank you Jacki!
made these tonight! just wow! soooooo good. love love love.
Thank you!
This Friday is my birthday.Will do this and serve my friends as my birthday gift.Thanks for sharing..
Happy Birthday! I hope you love this!
I swapped the pecans in these for slivered almonds. Annnnd I don’t think I will be able to utilize any not stretch yoga pant items for the next several days due to my absolutely shameful lack of self control.
Every single recipe I have tried here has been FANTASTIC (those cookies followed the pork ramen! TIME FOR NAP!)
Haha I am so happy to hear you have enjoyed the recipes on my blog Jess! Thank you!