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Want to know the secret to my brown butter cookies? It’s milk powder! I like to add milk powder to my butter as it’s browning so I get the maximum amount of caramelly brown butter flavor in my cookies! These Pecan Brown Butter Chocolate Chip Cookies are warm and cozy and so easy to make!
Another important ingredients in chocolate chip cookies is, obviously, chocolate! I use a mix of milk and semisweet chocolate. I particularly love using a combination od Guittard’s Super Cookie Semisweet chocolate chips and their milk chocolate in this cookie! I think it’s the perfect chocolate combination with the brown butter and the pecans.
The cookie dough will be quite soft, so you do have to chill it. You want to chill the Pecan Brown Butter Chocolate Chip Cookie dough for at least one hour, but you can leave in the fridge covered overnight as well. If you want to freeze the dough, I suggest chilling it first and then rolling out the cookie dough and freezing the cookie dough balls until they are solid before storing them in a gallon-size ziplock bag in the freezer.
In order to get those beautiful pools of chocolate on top of the cookies, I top each cookie with additional chocolate chips right when they come out of the oven! The residual heat will melt the chocolate into gorgeous pools of goodness! I also sprinkle them with a bit of flaky salt so that it sticks to the melted chocolate.
These Pecan Brown Butter Chocolate Chip Cookies are crunchy/chewy on the edges and soft in the center! It’s ideal for dunking into a cold glass of milk!
Feel free to swap out the pecans for almonds, pistachios, walnuts or any other nut! You can also add a touch of cardamom or cinnamon to the cookie dough to make it uniquely yours!
Pecan Brown Butter Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 2 dozen 1x
- Diet: Vegetarian
Description
Makes 2 dozen cookies. Adapted from Stella Park’s Chocolate Chip Cookies recipe from Bravetart.
Ingredients
2/3 cup (142 g) unsalted butter
1 tbsp milk powder
1/2 cup (113 g) dark brown sugar
1/2 cup (103 g) granulated sugar
1 1/4 tsp kosher salt, plus additional for topping
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp nutmeg
1 egg*
1 tbsp vanilla extract
2/3 cup plus 2 tsp (85 g) bread flour*
3/4 cup (92 g) all purpose flour
1/3 cup (100 g) milk chocolate chips
1/3 cup (100 g) semisweet chocolate chip
1 cup (100 g) pecans
flaky salt (optional)
Instructions
- Add butter to a medium saucepan and heat over medium heat. Once the butter starts to brown, add the powdered milk and stir continuously until the butter browns. It should turn a golden brown color. Pour the brown butter into the bowl of a stand mixer and pop it in the freeze for 15-20 minutes or until the butter firms up. You want the butter to be soft and malleable, not frozen solid. To make it quicker, you can use an ice bath by filling a bowl with ice and water and then placing your stand mixer bowl into the ice water, stirring occasionally.
- Add brown sugar, granulated sugar, salt, baking soda, baking powder, and nutmeg to the brown butter and mix on high speed with a paddle attachment for 4 minutes. Scrape the bowl down, add in the egg and vanilla extract, and mix for 1 minute.
- In a small bowl, whisk together bread flour and all-purpose flour and then add it to the wet ingredients. Mix on low speed until it’s almost combined. Reserve a handful of each of the chocolate chips and pecans for topping, add the rest to the bowl, and mix on low speed until well combined. Chill the dough for 1 hour in the fridge.
- Preheat the oven to 350°F and line 2 baking trays with parchment paper.
- Roll out 3 tbsp (~40 g each) of the cookie dough and place it on the prepared baking trays. Space out the cookie dough balls 2-3 inches apart. Top each cookie dough ball with the reserved pecans and a pinch of kosher salt.
- Bake for 11-13 minutes, or until the edges are golden brown and the center is set. Immediately top each cookie with the reserved chocolate chips and a sprinkle of flakey salt. Cool for 10 minutes before cooling completely on a rack.
Notes
- Egg substitute: 1/4 cup applesauce
- You can substitute the bread flour with all purpose flour as well.
- I used Guittard milk chocolate chip and the semisweet chocolate chunks.
- Prep Time: 15min (plus 1 hr chill time)
- Cook Time: 15
- Category: dessert
