10.5 ounces (300 g) of bittersweet dark chocolate bar (with at least 60% cacao content – mine had 70%)
1 and ¼ cups (200 g) of raw pecans
1 cup (220 g) of unsalted butter (preferably European style or cultured butter)
1 cup (200 g) of light brown sugar (or brown sugar, packed)
⅓ cup (70 g) granulated sugar
2 teaspoons (10 ml) of pure vanilla extract
2 free-range eggs
3 cups (375 g) of all-purpose flour
1 teaspoon (5 g) of baking soda
1 teaspoon (5 g) of baking powder
1 teaspoon (5 g) of kosher salt
Start by chopping dark chocolate and pecans
- Using a large kitchen knife, chop the dark chocolate and pecans into chunks, to the size of your liking.
Brown the butter
- In a medium saucepan or small pan, melt the butter. Cook over medium heat, stirring constantly with a spatula, until hazelnutty (golden brown with a hazelnut smell), about 7-8 minutes.
- As soon as the specks on the bottom of the saucepan have browned, remove from the stoves and immediately transfer to a large mixing bowl (or the bowl of your stand mixer) to cool down.
Prepare the cookie dough:
- Add light-brown sugar and granulated sugar to the brown butter. Using a wooden spoon or the paddle attachment of your stand mixer, mix for 1 minute.
- Add the pure vanilla extract and eggs, and mix for 30 seconds, until well combined.
- In a separate bowl, add all-purpose flour, baking soda, baking powder, and salt. Mix until combined.
- Add the dry ingredient mix to the mixing bowl, and mix until just combined (do not overwork the dough).
- Add the chocolate chunks and pecans and mix until combined (heads-up: you’ll need a bit of elbow grease if doing it by hand!).
Shape and chill the cookies
- Using your hands, roughly shape the dough into 3.5-ounce (100 g) balls and place them on a tray lined with parchment paper (make sure the tray fits in your fridge).
- Chill the cookie dough balls in the fridge for at least one hour (up to the next day).
Bake the cookies
- Preheat the oven to 400°F (200°C).
- Transfer the chilled cookie dough balls onto a large baking tray lined with parchment paper. I recommend making several batches to allow enough room for the cookies to expand.
- Bake the oven at 400°F (200°C) for 12-13 minutes until risen, golden, and slightly underbaked.
- Let them cool down for 5 minutes before transferring to a cooling rack with a turner spatula.
- It’s ready! Enjoy warm with your favorite fall beverage.
- Browning the butter really elevates this recipe, try not to skip this step.
- I recommend using a light-colored saucepan or pan to brown the butter (I like using stainless steel). It makes it easier to see if the butter has browned than with a dark-colored one.
- Removing the brown butter from the saucepan as soon as the specs are brown is very important. If left for longer in the saucepan, the butter will burn, imparting a bitter taste to the cookie dough.
- Do not overbake the cookies: these cookies should be slightly underbaked to remain gooey inside.
- Just out of the oven, the cookies will be super soft to the touch: this is normal. Let them cool down for 5 minutes, then using a turner spatula, transfer them to a cooling rack.
- These cookies are definitely at their best when enjoyed warm! Eat them out of the oven or reheat them for 3-4 minutes at 400°F (200°C) before eating.
- Prep Time: 30
- Chill Time: 60
- Cook Time: 25
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: chocolate chip pecan cookies, brown butter cookies, Ney York-style cookies, thick and gooey cookies