These Dark Chocolate Pecan Cookies are a decadent treat that combines rich, fudgy chocolate with the nutty crunch of toasted pecans. The secret lies in the brown butter, which adds a warm, caramel-like depth to every bite. With just 13 minutes in the oven, they emerge with crisp edges and a soft, chewy center that’s utterly irresistible. Perfectly balanced and indulgent, these cookies are worth the 2.5-hour chill time for their melt-in-your-mouth texture.
Each cookie is a symphony of flavors—bitter dark chocolate, buttery pecans, and a hint of toasty sweetness from the brown butter. Whether you’re baking for a crowd or treating yourself, this recipe yields 36 cookies that are sure to disappear fast. The aroma alone, as they bake, is enough to make your kitchen feel like a cozy haven. These cookies are not just a dessert; they’re an experience you’ll want to savor again and again.
Ingredients for Dark Chocolate Pecan Cookies (with Brown Butter)
- 1 cup (16 Tbsp; 226g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- two 4-ounce semi-sweet or bittersweet chocolate bars (226g total), chopped (about 1 1/2 cups)
- 1 cup (130g) roughly chopped pecans
Step-by-Step Instructions
- Brown the butter: Slice the butter into Tablespoon-size pieces and melt in a light-colored skillet or large pot over medium heat. Stir constantly until the butter foams and forms lightly browned specks (5-7 minutes). Immediately pour into a heat-proof bowl, including the solids. Cool for 5 minutes.
- Mix wet ingredients: Whisk the brown sugar and granulated sugar into the brown butter. Add the eggs and vanilla extract, then whisk until combined. Set aside.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Make the dough: Pour the wet ingredients into the dry ingredients. Add the chopped chocolate and pecans, then stir until combined. The dough will be greasy, thick, and slightly crumbly.
- Chill the dough: Cover and refrigerate for 2 hours (or up to 3 days). If chilling longer than 2 hours, let the dough sit at room temperature for 20-30 minutes before baking.
- Preheat the oven: Towards the end of chill time, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Shape the cookies: Roll or scoop the dough into 1.5 Tablespoon balls. Place them 3 inches apart on the baking sheets.
- Bake: Bake for 13-14 minutes, or until the edges are set. If the cookies aren’t spreading by the 10-minute mark, carefully bang the pan on the counter to encourage spreading, then return to the oven.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Keep cookies covered at room temperature for up to 1 week.
Perfect Pairings: Serving Suggestions
These Dark Chocolate Pecan Cookies are a treat on their own, but they shine even brighter with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream. For a decadent dessert, sandwich a scoop of ice cream between two cookies for an indulgent ice cream sandwich. They also pair beautifully with a drizzle of caramel sauce or a dusting of powdered sugar for extra flair.
Storage Secrets: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Alternatively, freeze the dough balls before baking—just pop them in the oven straight from the freezer, adding 1-2 minutes to the baking time.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by freezing the dough balls for 20-30 minutes instead of refrigerating for 2 hours. You can also brown the butter ahead of time and store it in the fridge for up to 3 days—just reheat it gently before using. For quicker prep, use pre-chopped chocolate and pecans.
Recipe Variations: Mix It Up
Feel free to customize these cookies to suit your taste! Swap the pecans for walnuts or almonds, or use milk chocolate instead of dark for a sweeter twist. Add a pinch of espresso powder to enhance the chocolate flavor, or toss in a handful of dried cranberries for a tart contrast. The possibilities are endless!
Equipment Guidance: Tools for Success
A light-colored skillet is key for browning the butter, as it helps you monitor the color change. A medium cookie scoop ensures evenly sized cookies, while parchment paper or silicone baking mats prevent sticking and make cleanup a breeze. A wire rack is essential for cooling the cookies to maintain their perfect texture.
Dark Chocolate Pecan Cookies Recipe
Ingredients
- 1 cup unsalted butter 16 Tbsp; 226g
- 1 cup packed light or dark brown sugar 200g
- 1/2 cup granulated sugar 100g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups all-purpose flour 313g (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- two 4-ounce semi-sweet or bittersweet chocolate bars 226g total, chopped (about 1 and 1/2 cups)
- 1 cup roughly chopped pecans 130g
Instructions
- Brown the butter: Set out a medium heat-proof bowl because you’ll need it at the end of this step. Slice the butter into Tablespoon-size pieces and place in a light-colored skillet or large pot. Light colored helps you determine when the butter begins browning. (See note if using a dark skillet or pot.) Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. Once browned, remove from heat immediately and pour into the bowl, including any solids that have formed on the bottom of the pan. (You want those solids for flavor.) Cool brown butter for 5 minutes. Don’t cool longer than that because the butter will begin to thicken and, as a result, the cookie dough will be difficult to mix and its texture will be very crumbly.
- Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside. In a large bowl, whisk the flour, baking soda, cinnamon, and salt together. Pour the wet ingredients into the dry ingredients, add the chopped chocolate and pecans, then stir together with a large spoon or rubber spatula. Dough will be greasy, thick, and even slightly crumbly.
- Cover cookie dough and chill in the refrigerator for 2 hours and up to 3 days before baking. (You can also freeze the dough balls, see Freezing Instructions below.) If chilling for longer than 2 hours, allow the dough to sit at room temperature for at least 20-30 minutes before rolling and baking in the next step. The cookie dough is quite firm otherwise.
- Towards the end of chill time, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 13-14 minutes or until the edges appear set. (Tip: If cookies aren’t spreading by the 10 minute mark, remove pan from the oven, carefully bang it on the counter to help induce some spreading, and then return it to the oven to finish baking.)
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.