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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.
I am positive these will be delicious! However pretty hard to roll such a sticky dough unless of course it is chilled first! Should it be chilled? I am going to try cooking as is and use a scoop 🙂
Hi Rachel, I don’t find I need to chill my dough before rolling, but if you feel like the dough is sticky, you can certainly pop the cookie dough in the fridge for 20-30 minutes before rolling. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello, today I Made These. They taste good, but i Could not really Roll they Dough. Should the browned Butter become hard again or just a little bit colder? I Used coconut sugar an whole spelt flour. 2 Sticks butter is 226g – right? The consistence is more like a cake – right? Soft and not crunchy? Kind regards from Germany, Hannah
Hey Hannah! It is hard to say since you swapped ingredients. Yes, the butter just needs to be cooled off, not firm. My guess is that the change ingredients caused the difference in the cookies. I would recommend trying the recipe as directed and see if you enjoy the outcome better. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I actually subbed all of the sugar for Coconut Sugar and my husband didn’t even notice! This is one of our favorite cookies, thank you!
Yes that is amazing! Thank you so much Mac! I am so glad you enjoyed these! xTieghan
these were so fire! I made them with roughly chopped chunks of lily’s 55% cacao dark chocolate and it worked great! I also used pink Himalayan flaky salt, and chose to sprinkle some on top at the end while they’re still hot, which I definitely recommend as well.
Thank you Isabel! I am so happy to hear that these turned out amazing for you! xTieghan
These cookies are amazing! I think they are my new favorite. It ended up making 4 dozen rather than 2, which was a nice surprise but I always make my cookies on the smaller side. I brought a dozen into work and my coworkers were raving about them, and I was more than happy to turn them into Half Baked Harvest! I did end up with a bunch of leftover chocolate chips that wouldn’t incorporate into the dough, so in the future I might cut back to 1 cup of chocolate chips. But I have a feeling I’ll be making these again soon!
I am so glad you enjoyed these cookies, Cora! Thank you so much! xTieghan
My cookie dough was not compactable, not sure what happened but very good cookies. Love love love
Thank you so much Dee! xTieghan
I have made these quite a few times now and they are AMAZING! When I don’t have pecans on hand, I use this as my basic chocolate chip cookie recipe and throw in a half cup more chocolate chips and a dash of salt. I searched years for my perfect chocolate chip cookie recipe and I finally found it!
I am so glad you have been loving this recipe, Lexi! Thank you! xTieghan
Trying these cookies for the first time. The recipe looks pretty nice. Thank you!
I hope you love them! Thank you!
Love your blog! I get notifications in my inbox & when I came across this I knew I had to make them! I wanted to make a special cc cookie for Christmas, & these fit the bill. I believe I browned the butter a bit too long, but they turned out great. I chilled the dough for 72 hrs & baked. Thank you for sharing this delicious recipe. 🙂
Thank you Tina! I am so glad these turned out so well for you!
I made these a few days ago with honey (which I had on hand) and a mix of semi sweet and milk chocolate chips (out of habit) and the combination was way too sweet, but the texture was great, so I tried again this morning. Much better result. If I find myself forced to use honey, I might also lower the sugar content and use a more bitter chocolate and few chips. Great recipe!
Thank you so much! I am so glad you enjoyed these cookies, Ana!
These are delicious! I was nervous because my dough wasn’t sticky enough to roll into balls so I dropped them and only cooked six to test them out. They still turned out like the photo and delicious! The browned butter and salt gives them a special something extra! I couldn’t really taste the maple, but it probably provided some depth too. I’d for sure make these again. They were supposed to be for Santa, but I made them two days early because they were calling my name! I only changed chips to chunks and I only had 1.5 sticks of salted butter so I used that and .5 unsalted so I sprinkled with a little salt instead of sugar. They were perfect!
I am SO happy these turned out perfectly for you, Heather! Thank you so much!
These cookies are delicious!! I made a batch two weeks ago, my husband and I ate the entire batch over the following week (LOL). I plan on making more to share with my friends and family this Christmas. Thank you so much!
Hi Kaity! I am so glad you loved these cookies and I hope your family loves them for Christmas as well!
Do these cookies freeze well? I’m looking for a recipe I can make this week and freeze until Christmas.
HI! YES, the dough balls freeze really well, but you can also freeze the cookies after baking too. I prefer to freeze the dough balls, thaw slightly, and then bake. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I made this recipe this past weekend and while the cookie dough tasted amaaazing (couldn’t stop eating it!) unfortunately the cookies did not flatten and seemed dry and not crumbly on the outside or gooey inside. I did read about this issue in previous comments so I bought fresh baking soda but still had the same results… now, my flour on the other hand was not new.. do you think that could have been the issue for me? Also I beat the dough in the standup mixer and slowly added the flour while the mixer was on, so could that have over mixed the dough? Is there such a thing? (I’m not a baker but I know you’re not supposed to over mix muffin/cake batter… does that go for cookies as well? Sorry, so many questions here but I really want to give this cookie another try and hit it out of the park!! Thank you!
Hey Ty! I am sure your flour is fine. I would try adding 1 tablespoon of water to the dough when you add the flour. Sounds like your dough just needs a touch more moisture. If after 1 tablespoon of water is added and the dough still feels as though it could use more, add an additional tablespoon of water. See how this goes and Please let me know if you have any other questions. Really hope this helps! Thanks so much!! xTieghan ?
No a bad cookie, but I felt it was missing salt, and it did ot have enough sugar. I’m going to try again, but with 3/4 cup of white sugar, instead of 1/3 cup. And of course salt. I thought it would be cool to step outside of my zone after all of these years, and use a different recipe. It didnt work out for me.
I do like the idea of the brown butter though.
Hi! I am so sorry this did not work for you. Is there any questions you have? I hope you try these again with some more sweetness and salt!