Name: Brown Butter No-bourbon Pecan Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 2 and 1/2 cups (300 grams) all-purpose flour.; 1 teaspoon (5 grams) salt.; 1/2 teaspoon ground cinnamon.; 1/2 teaspoon baking soda.; 1 teaspoon baking powder.; 1/2 cup (99 grams) granulated sugar.; 1 cup (220 grams) dark brown sugar.; 1 and 1/2 tablespoons (24 grams) unsalted butter, melted.; 1 and 1/2 cups (170 grams) pecans, finely chopped.; 2 teaspoons (8 grams) vanilla extract.; 2 large eggs, room temperature.; 1 and 1/2 cups (260 grams) chocolate chunks.; 1 tablespoon flaky sea salt (optional).; 24 pecan halves for decoration (optional).

Brown Butter No-bourbon Pecan Chocolate Chunk Cookies are an indulgent treat for cookie lovers. These cookies combine the warm, nutty flavors of browned butter and toasted pecans with the richness of dark chocolate chunks. The dough is chilled for a few hours to enhance the flavor, ensuring every bite is packed with a perfect balance of textures and tastes. With a crispy edge and a soft, chewy center, these cookies are ideal for holiday baking or as a special treat for any occasion. Whether you're making them for family, friends, or just for yourself, these cookies are sure to become a new favorite. Serve them warm with a glass of milk, or enjoy them on their own as a sweet snack.

Brown Butter No-bourbon Pecan Chocolate Chunk Cookies are a decadent treat, combining the rich flavors of browned butter, toasted pecans, and dark chocolate chunks. These cookies are perfect for anyone looking for a balance of sweetness and nuttiness.

Next, let’s dive into the ingredients that make these cookies so irresistible.

INGREDIENTS

All-purpose flour: Provides the structure and base for the cookies.
Salt: Enhances all the flavors in the recipe.
Ground cinnamon: Adds a subtle warmth and spice to the cookies.
Baking soda and baking powder: Help the cookies rise and achieve a soft, chewy texture.
Granulated sugar and dark brown sugar: Create a balance of sweetness and moisture, with brown sugar adding depth of flavor.
Unsalted butter: Browning the butter adds a nutty richness to the cookie dough.
Vanilla extract: Adds a classic aromatic flavor that complements the pecans and chocolate.
Eggs: Bind the ingredients together and provide moisture.
Chocolate chunks: Dark chocolate chunks melt into pockets of rich chocolate in every bite.
Pecans: Toasted and finely chopped, they add a delightful crunch and nutty flavor.

INSTRUCTIONS

Step 1:: Begin by toasting the pecans. In a skillet, melt 1 and 1/2 tablespoons of unsalted butter over medium heat. Add the chopped pecans and toast them until they are lightly browned and fragrant, stirring frequently. This should take about 5-7 minutes. Remove the pecans from heat and set them aside to cool.
Step 2:: Brown the butter. In a small saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter foams and begins to turn golden brown with a nutty aroma. This process takes about 5-7 minutes. Once browned, remove from heat and allow the butter to cool slightly.
Step 3:: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Set aside.
Step 4:: In another bowl, combine the browned butter, granulated sugar, and dark brown sugar. Use an electric mixer to beat the mixture until it is smooth and creamy. Add the vanilla extract and then the eggs, one at a time, beating after each addition until well combined.
Step 5:: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the dough, as this can lead to dense cookies.
Step 6:: Fold in the toasted pecans and chocolate chunks, ensuring they are evenly distributed throughout the dough.
Step 7:: Cover the dough and refrigerate for at least 4 hours or overnight. Chilling the dough helps to develop the flavors and ensures a better cookie texture.
Step 8:: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
Step 9:: Scoop out the dough and shape it into balls, placing them on the prepared baking trays. Leave enough space between each cookie to allow for spreading. If desired, press a pecan half onto the top of each cookie.
Step 10:: Bake the cookies for 12-14 minutes, or until the edges are golden brown but the centers are still slightly soft. This will give the cookies a perfect chewy texture.
Step 11:: Remove the cookies from the oven and allow them to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Serve the Brown Butter No-bourbon Pecan Chocolate Chunk Cookies warm, as the melted chocolate and toasty pecans provide the best flavor when freshly baked.
Pair the cookies with a glass of cold milk or a cup of coffee for a perfect indulgence.
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
If you want to keep them longer, freeze the baked cookies for up to 3 months. Simply thaw them at room temperature or warm them up in the oven for a few minutes before serving.

Helpful Notes

Variation: For a more intense chocolate flavor, you can substitute half of the chocolate chunks with dark chocolate chips.
Substitution: If you prefer a different type of nut, feel free to replace the pecans with walnuts or hazelnuts.
Tip: Chilling the dough is essential for these cookies. It allows the flavors to meld together and gives the cookies a chewier texture. Don’t skip this step!

Tips from well-known chefs

Thomas Keller: "For the best cookies, always use high-quality chocolate. It makes a huge difference in the final taste."
Ina Garten: "Toasting the pecans brings out their natural oils and enhances their flavor, making them the star of the cookie."
Jacques Torres: "Letting the dough rest in the fridge is key to achieving the perfect cookie texture. The longer you chill it, the better the cookies will bake."