Brown Butter Chocolate Chunk Pecan Cookies (Bakery Style)

pile of gooey brown butter chocolate chunk pecan cookies.

5 from 4 votes

Brown Butter Chocolate Chunk Pecan Cookies (Bakery Style)

These Chocolate Chunk Pecan Cookies are thick, chewy, and unapologetically jumbo: each one weighs in at 3.5 ounces (100 grams). Brown butter adds depth, pecans bring crunch, and dark chocolate melts into every bite. Think bakery-style, but better—because you made them.

Prep Time30

Cook Time25

Total Time55

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: jumbo cookies

Calories: 458kcal

Author: Ninon Michels

Ingredients

300 g bittersweet or semisweet dark chocolate bar (respectively 70% or 60% cacao content)
200 g raw pecans
220 g unsalted cultured butter (also called European-style butter)
270 g cane sugar (or half granulated sugar + half brown sugar)
2 teaspoons pure vanilla extract
2 free-range eggs
375 g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fleur de sel (or fine sea salt)

US Customary - Metric

Instructions

Chop the chocolate and pecans — Use a large knife to cut the dark chocolate and pecans into bite-sized pieces. Aim for generous shards of chocolate and chunky nuts—this gives the cookies their signature texture and gooey melt.
Brown the butter — In a light-colored saucepan, melt the butter over medium heat, stirring constantly. After about 7–8 minutes, it should turn golden and smell nutty. Once you see browned specks on the bottom, immediately pour it into a large mixing bowl (or stand mixer bowl) to cool slightly.
Mix the dough base — Add the cane sugar and granulated sugar to the warm browned butter. Stir with a whisk or use the paddle attachment of your mixer on low for about 1 minute. Add the eggs and vanilla extract and mix again for about 30 seconds until smooth and glossy.
Add dry ingredients — Switch to a wooden spoon if mixing by hand. Stir in the flour, baking soda, baking powder, and salt. Mix just until the dough comes together—it should be thick and sturdy.
Fold in the chocolate and pecans — Add the chopped chocolate and pecans. Mix until they’re evenly distributed. This dough is dense, so don’t be afraid to use a little elbow grease!
Shape and chill — Scoop and roll the dough into 3.5-ounce (100 g) balls. Place on a parchment-lined tray that fits in your fridge, and chill for at least 1 hour or up to overnight.
Bake and cool — Preheat the oven to 400°F (200°C), fan on. Arrange the chilled cookie dough balls on a parchment-lined baking sheet, leaving space for spreading. Bake for 12–13 minutes, until golden and just set around the edges. The centers will look soft and underbaked: this is exactly what you want. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
Serve warm — These cookies are at their best slightly warm, when the chocolate puddles are still melty and the edges are perfectly crisp.

Notes

Don’t skip the browning step — It’s one extra pan and five minutes of stirring, but brown butter transforms the dough, adding unmatched depth and richness.
Use a light-colored pan to brown the butter — Stainless steel or another light-bottomed pan helps you see exactly when the milk solids turn golden, so you get that deep, nutty flavor without risking burnt butter.
Remove browned butter promptly — Once the specks at the bottom turn golden, take the pan off the heat and pour the butter into a mixing bowl immediately. Leave it too long, and it’ll tip from toasty to bitter.
Slightly underbake for gooey centers — These cookies should be just set on the edges but still soft in the middle. That underdone texture is what gives them their bakery-style magic.
Let them rest before moving — Straight out of the oven, the cookies will be very soft. Let them sit on the tray for 5 minutes before transferring to a wire rack to firm up just enough.
Best served warm — These cookies shine when eaten fresh or gently reheated. Pop them in a 400°F (200°C) oven for 3–4 minutes before serving to bring the chocolate puddles back to life.

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