Got Cookies? Stir up a batch food processor brown butter pecan chocolate chip cookies. Brown butter makes this cookie have a nutty flavor and a tender crumb. Chopped pecans and jumbo chocolate chips add additional flavor and texture to the batter.  Large 1/4 cup scoop makes cookies all the same size.

How to Make Brown Butter Chocolate Chip Cookies

1. Preheat oven to 375 convection bake or standard oven. Adjust racks to middle position.  Line two baking sheets with parchment paper.
2. In skillet, melt butter over medium heat, stirring until butter begins to brown about 3 -4 minutes.  Remove from skillet, pour butter in measuring cup, set aside to cool.
3. Meanwhile, measure flour, baking soda and salt in large mixing bowl. Set aside.
4. In food processor fitted with steel blade add 3/4 cup toasted pecans, dark and granulated sugars.  Process 50 seconds.
5. Add eggs, vanilla and browned butter. Process until thickened about 60 seconds.
6. Transfer batter from processor to mixing bowl with flour.  Add remaining 1 cup pecans and jumbo chips.  Stir with wooden spoon until mixture is blended.
7. Using a 1/4 cup scoop, scoop dough onto prepared baking sheet.  Flatten with floured spatula or hands to 1/4″ thick.
8. Bake cookies 8-10 minutes until cookies are golden brown.  Rotate baking sheet at 6 minutes for even baking.  Bake one tray at a time for best results.
9. Remove from oven and let cool before moving from baking sheet.
10. Store cookies in air tight container or wrap and freeze for future.
11. This recipe was adapted by Beth @Entertaiing with Beth.

To Serve these Cookies

Keep in mind this recipe doesn’t make a large batch, 14-15 jumbo cookies. You might consider placing all these cookies on a serving platter or wrap each cookie in a decorative paper for individual serving.  I made these cookies for a Boy Scout fund raising event and they were the biggest hit! We sold out in no time.

Brown Butter Pecan Chocolate Chip Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Food Processor cookies using browned butter, pecans, and jumbo chocolate chips. If you don’t have a food processor, no worries just chop your pecans and add to flour mixture.

• Author: Liz Bushong
• Prep Time: 20 minutes
• Cook Time: 8-10 minutes
• Total Time: 30-35 minutes
• Yield: 14-15 large cookies 1x
• Category: Dessert- Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

1–1/2 sticks butter, (12 tablespoons)

2/3 cup packed dark brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1–3/4 cup toasted pecans, chopped-divided

1–1/2 cups all purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1–1/2 cups jumbo chocolate chips, semisweet

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375 convection bake or standard oven. Adjust racks to middle position.  Line two baking sheets with parchment paper.
2. In skillet, melt butter over medium heat, stirring until butter begins to brown about 3 -4 minutes.  Remove from skillet, pour butter in measuring cup, set aside to cool.
3. Meanwhile, measure flour, baking soda and salt in large mixing bowl. Set aside.
4. In food processor fitted with steel blade add 3/4 cup toasted pecans, dark and granulated sugars.  Process 50 seconds.
5. Add eggs, vanilla and browned butter. Process until thickened about 60 seconds.
6. Transfer batter from processor to mixing bowl with flour.  Add remaining 1 cup pecans and jumbo chips.  Stir with wooden spoon until mixture is blended.
7. Using a 1/4 cup scoop, scoop dough onto prepared baking sheet.  Flatten with floured spatula or hands to 1/4″ thick.
8. Bake cookies 8-10 minutes until cookies are golden brown.  Rotate baking sheet at 6 minutes for even baking.  Bake one tray at a time for best results.
9. Remove from oven and let cool before moving from baking sheet.
10. Store cookies in air tight container or wrap and freeze for future.

Notes

• If you don’t have an ice cream /1-4 cup scoop drop 2 tablespoons dough onto baking sheet and slightly flatten. Bake as recommended. Drop cookies will make 24 cookies.
•  For best results use real butter and not margarine. Salted or unsalted your choice.
• Cookies can be baked and frozen for make-a-head baking.

Recipe Card powered by

Baking Tools You Might Like to Have On Hand: 

Tools are Amazon affiliate links.

Stainless Steel 1/4 cup scoop will make your cookies all the same size as in photo.

Solid Aluminum Baking Sheets 

Hope you will try these cookies.  They are delicious! 

Other Ideas You Might Like to Try: