Go Back

Brown Butter Chocolate Chip Cookies with Pecans

Chocolate + brown butter + pecans = the best cookies ever.
Servings: 18 cookies
Author: Passionate Baker


  • 285 g plain flour
  • 3 tsp baking powder
  • 113 g salted butter, browned and cooled - finished weight should be ~85g
  • 113 g salted butter, at room temp
  • 200 g light brown sugar
  • 1.5 tsp vanilla extract
  • 1 tsp maple syrup
  • 100 g caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 50 g pecans, chopped
  • 140 g chocolate, chopped into chunks


  • In a medium bowl, combine the flour & baking powder. Set aside.
  • In a large bowl, cream the room temp butter with the brown sugar until light & fluffy. Add the vanilla extract and maple syrup & beat until thoroughly combined.
  • Next, add the brown butter & and caster sugar; beat until fully incorporated. Add the egg & egg yolk, beating until homogenous.
  • Add the flour mixture into the butter mixture & beat until just incorporated. Then, using a spatula, carefully fold the pecans & chocolate chunks into the mix. 
  • Wrap the bowl in cling film & leave to chill in the fridge for at least half an hour, ideally an hour.
  • Preheat oven to 160°C & line two baking trays with parchment paper. 
  • Scoop dough by the two & a half tablespoonful onto the trays & flatten slightly, leaving at least 2-inches in between each cookie. 
  • Bake for 15ish-minutes, or until golden brown. Remove from the oven & allow to cool for 5-minutes on the baking tray before moving to a wire rack to cool completely.