How to Make The Best Chocolate Chip Pecan Cookies Recipe
Craving the best chocolate chip pecan cookies this fall? This cozy, nutty browned butter recipe is chewy, simple, & perfect for your next batch of cookies!
Okay, friend, we need to talk about these cookies. Out of everything I bake in fall, this is my favorite cookie by far. The best chocolate chip pecan cookies start with browned butter, and once you try that nutty brown butter flavor, you’ll never go back to plain melted butter. You know how some recipes just feel like fall in a bite? This is one of those.
What Are Browned Butter Bourbon Pecan Chocolate Chip Cookies?
What makes these different from your classic chocolate chip cookie? Two words: browned butter. Cook butter over medium heat until golden brown, and it gets a nutty aroma that fills your kitchen. Add crunchy pecans, a hint of cinnamon, and a splash of bourbon, and you’ve got an ultimate cookie that’s part classic cookie, part butter pecan cookies, all delicious.
Don’t worry if bourbon isn’t your thing, or if you’re baking for kids. You can swap it out easily (more on that below), and the cookies still turn out great.
Why You’ll Love This Recipe
These are chewy cookies with crispy edges and a soft center, that holy-grail combo every cookie lover wants. The browned butter gives them a deeper flavor than your average pecan chocolate chip cookies, and the toasted pecans add the best crunch in every bite. Plus, this recipe makes a big batch of 24, so there’s plenty to share, or freeze for yourself, no judgment here.
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Ingredients You’ll Need
Browned butter:
- 1 cup unsalted butter
Toasted pecans:
- 1 ½ cups pecan halves (chopped pecans work too)
- 2 tablespoons unsalted butter
Cookie base:
- 1 cup white sugar
- 1 cup dark brown sugar
- 1 cup browned butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup bourbon (see substitutions below)
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- 8 oz chocolate chips (any type works, although i prefer milk chocolate chips)
- 1 ½ cups toasted pecan pieces
- Flaky sea salt, for topping
Shop all the ingredients you need for these cookies by clicking the images below to learn more:
Bourbon substitution: For an alcoholic swap, use dark rum or whiskey in the same amount. For a non-alcoholic version, mix 1 tablespoon vanilla extract with enough apple juice or cold coffee to equal ¼ cup. Either way, you’ll still get that rich flavor.
How to Make the Best Chocolate Chip Pecan Cookies
Brown the butter.
In a large skillet (skip the dark or non-stick pan so you can see the color change), melt the butter over medium heat. Simmer gently for about 10 minutes, swirling occasionally, until brown bits form. Pour into a large bowl to cool slightly.
Toast the pecans.
In the same skillet, add the pecan halves and 2 tablespoons of butter. Cook over medium heat, stirring constantly, for about 2 minutes, until that nutty aroma fills the air. Set aside to cool.
Preheat and prep.
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or a silicone mat.
Mix wet, then dry.
In a stand mixer (an electric mixer works too), cream the sugars and browned butter. Add the vanilla, egg, and bourbon, scraping down with a rubber spatula. Add the flour mixture, baking soda, salt, cinnamon, and cream of tartar, mixing until just combined. Fold in the chocolate chips and toasted pecans.
Scoop and bake.
Use a medium cookie scoop to portion cookie dough balls, about 2-3 tablespoons each, spaced 2 inches apart on your prepared baking sheets. I sometimes like to press a few extra chocolate chips onto the tops of the cookies before baking. Bake 12-14 minutes, until the edges are golden brown and the center looks set. Prefer softer cookies? Pull them a minute early. Want crispy edges? Add a couple extra minutes.
Finish strong.
Sprinkle flaky sea salt on top of the cookies while warm, then cool on a rack (or don’t; warm cookies are the best part, honestly).
Places to Take or Serve These Cookies
These are made for fall gatherings. Bring them to a potluck, a football watch party, or pack them in a tin for teacher gifts. They’re also great alongside apple cider at a bonfire, or anytime you want to impress a crowd with your new favorite cookie.
Variations to Try
Next time, swap the chocolate chips for white chocolate or a mix of milk chocolate chips. Turn it into oatmeal chocolate chip cookies with a cup of rolled oats, or skip the bourbon for a classic chocolate chip pecan cookie recipe the kids can enjoy. Add extra cinnamon for a kitchen sink cookies vibe, or swap half the pecans for walnuts.
Can You Make These Ahead or Store Them?
Yes to both! Store baked cookies in an airtight container for up to 3 days at room temperature. To make the dough ahead, wrap it in plastic wrap and refrigerate for up to 3 days, or freeze cookie dough balls in a freezer bag for up to 3 months. Bake straight from frozen, adding a couple extra minutes to the baking time.
Common Questions
Do I need a kitchen scale?
Nope, a regular measuring cup works fine here.
Why did my butter burn instead of brown?
Keep it on medium heat, not high, and watch closely; it only takes a little bit of extra time to go from perfect to burnt.
Can I skip the pecans?
Sure, though you’ll miss that crunchy, nutty flavor.
Do I need to chill the dough?
Nope, this dough bakes up great right away.
How do I reheat leftovers?
Microwave for about 10 seconds to bring back that melty chocolate chip texture.
Browned Butter Bourbon Pecan Chocolate Chip Cookies
Ingredients
For the browned butter
- 1 c unsalted butter
For the toasted pecans
- 1 ½ c pecan halves
- 2 T unsalted butter
For the cookie base
- 1 c sugar
- 1 c brown sugar
- 1 c browned butter from above
- 2 eggs
- 2 t vanilla
- ¼ c bourbon
- 4 c flour
- 1 t salt
- 1 t baking soda
- 1 t cinnamon
- 1 t cream of tartar
- 8 oz chocolate chips
- 1 ½ c buttered pecans from above
- Flaky sea salt
Instructions
- Prep the browned butter and buttered pecans before making the cookie dough.
- In a large skillet, preferably not a dark or non-stick pan so you can see when the butter browns, heat the butter over medium low heat.
- Heat to a low simmer for approximately 10 minutes, swirling the pan occasionally, just until the butter forms brown bits. Remove from the heat and transfer to a mixing bowl to cool slightly.
- To coat the pecans – in a large skillet, add the pecan halves and the 2 tablespoons of butter. Heat over medium until the butter melts and stir constantly. Remove from the heat after about 2 minutes or when you smell the nutty aroma. Allow to cool.
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar, brown sugar and browned butter. Cream until combined.
- Add in the vanilla, egg and bourbon. Mix thoroughly, scraping down the sides often.
- Add in the flour, soda, salt, cinnamon and cream of tartar. Mix well, scraping down the sides often.
- Mix in the pecans and chocolate chips.
- Use a large ice cream scoop to divide out the cookie dough – place on the parchment lined baking sheets, leaving about 2 inches of space at minimum around each cookie. Press a pecan half into the top of each dough ball.
- Bake in the preheated oven for approximately 12-14 minutes or until the edges are beginning to brown and the center is set. Allow to cool.
- Sprinkle with flaky sea salt prior to serving, if desired.
Notes
Final Thoughts
There you have it, the best chocolate chip pecan cookies for your fall baking list! Between the browned butter, pecans, and cozy spices, this one’s a keeper. Give them a try this weekend!
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More Fall Recipes to Try:
- Pumpkin Seed Brittle
- Apple Blondies
- Pumpkin Pie Cookies
- Caramel Apple Cookies
- Pumpkin Cake Balls
- Fall Dessert Board
- Butter Pecan Pie
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
