Brown butter, pecan chocolate cookies .


Prep time:

Cook time:


These brown butter, pecan chocolate cookies are just too good. It’s true that each person has completely different expectations and requirements when it comes to cookies. But if you ask me I would say that a good cookie, even a perfect cookie, must have a soft chewy center with crispy edges, well filled with chocolate and with the essential touch of salt which enhances the taste of dark chocolate. And please not too sweet and of course the best is to eat them while they still warm.

I combined several techniques and recipes to obtain this result. Namely cookies that do not spread during baking without using circles, have crispy edges but a soft and chewy center, as well as a very flavorful and delicious cookie dough.

First the technique of preparing the dough which consists of creaming the butter well before adding the rest of the ingredients. I used several sugars for taste but also for the final texture of the cookie. I added cornstarch which helps the cookie stay soft and “chewy” inside. Finally and above all, the dough needs to rest in the refrigerator before cooking.

Now for the taste, as the title already announces, I preferred to use brown butter instead of classic butter, I also used dark muscovado sugar which gives a caramel taste that I love. I also chose a good dark chocolate so that my cookie was not too sweet and for more indulgence I added pecans, of course this remains optional, you can very well just stick to chocolate. As you can mix two chocolates (dark and milk) if you prefer your cookie sweeter.

The ingredients given to make these brown butter, pecan chocolate cookies are for 25 cookies of 30g each. I prefer when the cookies are small, but if you like them bigger, extend the baking time.

I also shared with you these cookies from a French pastry chef the genius “Cédric Grolet”, with his two recipes “hazelnut & caramel cookies” and his “100% chocolate cookies” which were just divine.

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Brown butter, pecan chocolate cookies .

Ingredients :

  • 150 g unsalted butter, (to obtain 125g of brown butter)
  • 50 g blond vergeoise sugar
  • 40 g dark muscovado sugar
  • 25 g fine caster sugar
  • 1 egg, medium size
  • 200 g all purpose flour
  • 1/2 tsp baking soda , about 3g
  • 1 Tbsp cornstarch, about 10g
  • pinch of salt
  • 180 g dark chocolate, roughly chopped, I used caraïbe from valrhona
  • 100 g pecans, lightly roasted and roughly chopped

Method :

  • 1)

    First make the brown butter by melting the butter in a saucepan over medium heat. To obtain 125g of brown butter you need to use 150g of butter.

    Rotate your saucepan from time to time, the butter will foam at first and then it will start to brown and develop a nutty smell.

    Weigh your brown butter, you should obtain 125g, pour it into a small bowl, let it cool before placing it in the refrigerator or freezer for a few minutes to have a consistency of softened butter that is not too soft.


  • 2)

    In the bowl of an electric mixer fitted with the paddle, place the softened brown butter and cream it until the butter is very pale and light. About 10 minutes. 

    Then add the sugars, and continue to beat for about 10 minutes.

    Add the egg, once incorporated, pour in the sifted flour, baking soda and salt. Once the flour is added, do not overwork the dough. Add the chocolate and pecans even if the flour is not completely incorporated.

    Make sure at this stage that all the ingredients are well incorporated but without overworking the dough. Cover with cling film and leave the dough to cool for 30 minutes before making balls 30g each.

    Place the cookie dough balls on a baking tray covered with baking paper, cover and place the tray in the refrigerator for at least an hour; the balls must be very firm, I left them in the refrigerator overnight.


  • 3)

    To bake, preheat your oven to 170°C Fan, place the cookie dough balls on a baking tray covered with baking paper and cook for 6 minutes, turning the tray halfway through cooking.

    Slide the sheet of baking paper onto a rack to stop the cookies from cooking. Leave to cool for a few minutes before eating them. Personally I prefer to eat them while they are lukewarm. Don’t forget the fleur de sel or flaked salt on top, it considerably enhances the taste.

  • 4)

    Enjoy !!

    If you make these cookies please leave me a comment.

Tricks & Tips :

*Once cooked, the cookies can be stored in an airtight container for 24 – 48 hours.

* You can form balls (raw dough) and freeze them for a month.

* Once out of the oven the cookies are fragile, you must slide the baking paper very carefully onto the rack and above all let them cool for a few minutes before eating them.

*It is very important to cream the butter. Do not neglect this step.

* You can replace the muscovado sugar with brown sugar but keep the quantity of white sugar, this is what gives the crispiness to the edges of the cookie.

*Cornstarch allows the cookies to be chewy inside.

* You must let your cookie dough rest before baking for at least an hour or even overnight if you have time.

*For this recipe you will not need to place circles around your cookies.

* I don’t like when cookies are too sweet, which is why I only use 100g of sugar and above all I use dark chocolate. You can of course use the chocolate of your choice same for nuts.

* For this recipe you can use a classic butter and in this case use 125g, I used 150g to obtain 125g of brown butter, since evaporation reduces the final quantity of butter.

*If you prefer big cookies, extend the baking time.


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