Brown Butter Pecan Chocolate Chip Cookies
Browning the butter gives these cookies a deep, nutty, almost butterscotch-like flavor. The dough is loaded with toasted pecans and semi-sweet chocolate chips, and a little sour cream is the key to keeping the centers incredibly soft while the edges get nice and crisp.
Ingredients
- 15 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 large egg at room temperature
- 1 1/2 tbsp sour cream at room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1 3/4 cups + 1 tbsp all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup pecans coarsely chopped
Instructions
- Brown butter in pot over medium heat until golden and nutty, then transfer to bowl and refrigerate 10 minutes.
- Mix cooled brown butter with both sugars and vanilla until combined.
- Whisk in egg, then sour cream.
- Add baking soda, baking powder, cornstarch, cinnamon, and salt, whisking until incorporated.
- Fold in flour until nearly combined, then mix in pecans and chocolate chips.
- Cover and chill dough for 3 hours.
- Preheat oven to 350°F and line baking sheet with parchment.
- Scoop 3-tablespoon portions of dough onto sheet, spacing 2-3 inches apart.
- Bake 10-11 minutes until edges are set but centers remain puffy.
- Cool on baking sheet for 10 minutes before transferring.
Notes
Chilling time is mandatory to prevent spreading and develop flavor.
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