Joy's Brown Butter Chocolate Chip Cookies with Pecans

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Yield: 2 dozen large cookies

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Blogger/author Joy Wilson (Joy the Baker) shared this recipe with us, and it quickly became a favorite of many here at King Arthur Flour. Crunchy edges surrounding a moist, "bendable" center give this cookie wonderful texture. And the addition of aromatic brown butter, plus a sprinkle of sea salt, take their flavor out of this world. Thanks, Joy!

Joy's Brown Butter Chocolate Chip Cookies with Pecans

star rating (30) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen large cookies
Published: 04/21/2014

Ingredients

Directions

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1) Lightly grease (or line with parchment) two baking sheets.

1) Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It'll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan at intervals. The butter will become fragrant, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and pour it into a small bowl, bits and all. Allow it to cool for 20 minutes.

3) Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.

4) Beat in the vanilla and molasses.

5) Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.

6) Add the egg and egg yolk, and beat for another minute.

7) Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.

8) Use a spatula to fold in the chocolate chips and pecans.

9) Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you're ready to begin baking, preheat your oven to 350°F, with the racks in the center/upper third.

10) Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Each will weigh about 1 ounce (28g). Leave about 2" between the cookies; they'll spread as they bake.

11) Sprinkle the cookies with sea salt, to taste — as much or as little as you like.

12) Bake the cookies for 12 to 15 minutes, until they're golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

13) Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

Yield: about 24 large (3") cookies.

Nutrition information

Serving Size: 1 cookie (47g) Servings Per Batch: 24 Amount Per Serving: Calories: 220 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 35mg Sodium: 170mg Total Carbohydrate: 25g Dietary Fiber: 1g Sugars: 16g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/02/2015
  • Sheila from Eustis, FL
  • I have made these twice to rave reviews. The browned butter adds a deep richness that I haven't tasted with regular chocolate chip cookies. I'll never go back to my old recipe.
  • star rating 04/18/2015
  • Patti from Hollis, NH
  • I should definitely be receiving royalties from KA because I bake constantly and when I receive compliments I suggest would-be bakers get a scale and follow KA recipes EXACTLY. Well, I should follow my own advice! I love this recipe and brown butter so much, I decided to make it with all brown butter. Turned out "too sandy". I'll go back to the original recipe perfected by the baking wizards at KA. You are very welcome. Good luck and happy baking!

    Well gosh Patti, we're so happy to hear you have so much faith in us and in our tried and tested recipes! Although we can't extend you royalties, we can extend our gratitude for your loyalty and for spreading baking knowledge among your community! Thanks for the support and happy baking! Kye@KAF

  • star rating 04/12/2015
  • erin m. from KAF Community
  • These are delicious! I chilled my dough for a few hours and the cookies came out perfectly! They got rave reviews from all!
  • star rating 03/26/2015
  • Ku from IL
  • The brown butter is a wonderful addition and adds a nutty depth to the flavor. This is a great CCC recipe!
  • star rating 03/25/2015
  • nikto from KAF Community
  • These really are delicious although mine didn't spread as in the photo. Even like haystacks, the browned butter added a wonderfully different depth of flavor to standard CC cookies, and not all that hard or more complicated to do than your standard recipe. Next time I'll weigh my flour to avoid using too much. I'll be writing this one up as a "keeper" recipe!
  • star rating 03/20/2015
  • Jim from Snohomish, Washington
  • My wife, who I consider one of the best cookie bakers on the planet, said this was the best chocolate chip cooke she had ever eaten.
  • star rating 03/18/2015
  • Linda from Hot Springs Village, Arkansas
  • This recipe is great. A little more trouble than the traditional chocolate chip cookie but well worth it! The browned butter gives it a rich, complex flavor that just cannot be beat! My letter carrier brought a package to the door when I had just finished baking the cookies. My husband gave her a few to take with her when she left. The next day I had a note in my mailbox asking for the recipe. She said they were the best chocolate chip cookies she had ever tasted! This has become my go-to chocolate chip cookie recipe.
  • star rating 03/14/2015
  • Jena from Florida
  • This is a wonderful recipe with rich caramel flavors. To achieve my preferred cookie texture, I baked for 10 minutes. Also, be warned that a LITTLE sea salt sprinkled on goes a long way. My first batches were great, but toward the end I got heavy handed with the sea salt and ick, they go from incredible to inedible in a hurry.
  • star rating 03/12/2015
  • LS from IL
  • I have a new appreciation for browned butter!! The flavor it gave the cookie was complex and grown-up . I loved it and all the ladies at work loved them too.
  • star rating 03/01/2015
  • Karen from Texas
  • This has become my favorite chocolate chip cookie recipe. It does take more effort, but I absolutely love the taste - as do my friends and family.
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