Do I have to brown the butter?

Browning the butter adds a rich, caramel-like flavor that makes these cookies extra special. If you’re short on time, you can use regular melted butter, but the flavor won’t be as deep.

How do I keep my cookies soft and chewy?

Chill the dough before baking, avoid overmixing, and pull the cookies from the oven when the edges are golden but the centers still look slightly soft.

Can I use chocolate chips instead of chunks?

Absolutely! Chopped chocolate chunks melt into bigger, gooier pockets, but chocolate chips will work just fine.

Can I substitute the pecans?

Yes. Walnuts, hazelnuts, or almonds are great swaps. For a nut-free version, simply leave them out—the cookies will still be delicious.

Why sprinkle salt on top?

A touch of flaky salt balances the sweetness and makes the chocolate flavors pop—it’s optional but highly recommended!

Chocolate Chunk Pecan Cookies

Description

Irresistibly soft and chewy, these Chocolate Chunk Pecan Cookies are loaded with caramel-like browned butter, rich dark chocolate chunks, and toasted, nutty pecans. Baked until golden and finished with a sprinkle of flaky salt, they strike the perfect balance of sweet and savory. Cozy, indulgent, and utterly delicious, these cookies are sure to become a family favorite.

Ingredients

Scale

1 cup (8 ounces) unsalted butter

1 cup (118 grams) pecans chopped

1 cup (320 grams) brown sugar lightly packed

1/2 cup (115 grams) granulated sugar

2 eggs

1 egg yolk

2 teaspoons vanilla

1 tablespoon molasses

2 1/4 cups (320 grams) flour

1 teaspoon baking soda

2 teaspoons (6 grams) cornstarch

3/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup (160 grams) dark chocolate chunks*

Coarse or flaky salt for topping*

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Instructions

In a skillet or saucepan over medium heat, brown the butter, stirring occasionally until it turns golden with browned bits on the bottom and a rich, caramel-like aroma. Set aside to cool.
Spread the chopped pecans on a parchment-lined baking sheet. Toast under the broiler for about 3 minutes, watching closely—they burn quickly! They should be lightly browned and fragrant. Set aside to cool.
In a stand mixer, combine the browned butter (it’s fine if still warm) with the sugars. Beat in the eggs and egg yolk one at a time, then mix in the vanilla and molasses.
Add the dry ingredients and mix just until combined. Stir in the toasted pecans and chocolate chunks until evenly distributed. Cover and chill the dough for 1 hour.
Scoop about 2 tablespoons of dough with a trigger ice cream scoop or spoon. Roll into balls if needed and place on a parchment-lined baking sheet, about 2 inches apart.
Bake at 350°F for 10–12 minutes, until golden around the edges. The centers will look soft—this is perfect. Do not overbake.
While warm, sprinkle with coarse or flaky salt. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

You can use regular chocolate chips or dark chocolate chips instead of chunks.

Sprinkling the cookies with salt is optional but balances the sweetness and makes the chocolate flavors pop.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Bake
Cuisine: American