Print

Cozy Brown Butter Pecan Chocolate Chip Cookies Easy Homemade Recipe with Toffee Bits

brown butter pecan chocolate chip cookies - featured image
Print Recipe

These cozy brown butter pecan chocolate chip cookies with toffee bits feature crispy edges, chewy centers, and an irresistible toffee crunch, perfect for chilly nights and comforting treats.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned and cooled
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (120 g) chopped pecans, lightly toasted
  • 1 cup (170 g) semi-sweet chocolate chips
  • 1/2 cup (75 g) toffee bits

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (226 g) of unsalted butter. Stir frequently as it foams and then begins to turn golden brown with tiny brown flecks, about 5-7 minutes. Remove from heat immediately once browned to avoid burning. Pour into a heatproof bowl and let cool for 15 minutes until warm but not hot.
  2. Toast the pecans: While the butter cools, toast 1 cup (120 g) of chopped pecans in a dry skillet over medium heat, stirring often until fragrant and slightly darkened, about 5 minutes. Set aside to cool.
  3. Mix sugars and butter: In a large bowl, whisk together 3/4 cup (150 g) light brown sugar and 1/2 cup (100 g) granulated sugar. Add the cooled browned butter and mix until combined and smooth.
  4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons of pure vanilla extract until creamy and glossy.
  5. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Form the dough: Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing.
  7. Add mix-ins: Fold in the toasted pecans, 1 cup (170 g) semi-sweet chocolate chips, and 1/2 cup (75 g) toffee bits evenly throughout the dough.
  8. Chill the dough (optional): For better flavor and less spreading, chill the dough in the fridge for at least 30 minutes.
  9. Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto sheets, spaced about 2 inches apart. Bake 12-15 minutes until edges are golden and centers look set but still soft. Rotate sheets halfway through baking.
  10. Cool: Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Do not walk away while browning butter to avoid burning. Toast pecans to enhance flavor. Chill dough for better flavor and less spreading. Use room temperature eggs for better mixing. If cookies spread too much, chill dough longer or add a bit more flour. For dairy-free, substitute butter with coconut oil. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: brown butter cookies, pecan chocolate chip cookies, toffee bits cookies, easy homemade cookies, cozy cookies, buttery cookies

Find it online: https://spoonluma.com/cozy-brown-butter-pecan-chocolate-chip-cookies-easy-homemade-recipe-with-toffee-bits/