Salted Chocolate Pecan Cookies will become your new go-to Christmas cookie. Browned butter chocolate chip and pecan cookies are sprinkled with a pinch of salt before baking for a delicious sweet and salty combination.
Prep Time:10 mins + 30 mins chilling
Cook Time:40 mins
Total Time:1 hour 20 mins
Yield:2 dozen cookies 1x
2 sticks unsalted butter
2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/2 cup granulated sugar
1 tbsp vanilla
1 cup chocolate chips
1 cup pecans, chopped
kosher salt, for sprinkling
Brown the Butter
Add butter to a medium saucepan over medium-high heat. Swirl it frequently so the butter does not burn.
After the butter begins to foam, reduce the heat to medium and continue swirling.
When the butter has turned brown and has a nutty aroma, remove it from the heat.
Transfer to an heat safe bowl and refrigerate for 30 minutes.
For the Cookies:
Preheat the oven to 375. Line two large baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl and set aside.
Combine the chilled brown butter, brown sugar and granulated sugar together in the bowl of a stand mixer. Beat on medium speed for 3 minutes, or until fully combined and fluffy.
Add in the eggs, one at a time, followed by the vanilla.
Slowly add in the flour mixture until a soft dough forms.
Mix in the chocolate chips and chopped pecans.
Scoop out golf-ball sized balls of dough and place on the prepared baking sheet, 2 inches apart.
Lightly sprinkle with kosher salt.
Bake for 10-11 minutes or until golden.
Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Browned butter can be made a day in advance if it is kept in the fridge.
Chocolate Chips, mini chocolate chips or even chocolate chunks can be used in this recipe.