Cartoonishly Large Brown Butter Triple Chocolate Chip Pecan Cookie Recipe
Indulge in a whimsical treat with our cartoonishly large brown butter triple chocolate chip pecan cookie! This decadent delight combines rich, nutty brown butter with three varieties of luscious chocolate chips and crunchy pecans, all baked to golden perfection. Each bite offers a delightful crunch followed by a gooey, melty chocolate explosion that will satisfy even the most intense sweet cravings. Perfect for sharing—or not!
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Ingredients
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Dry Ingredients
Method
Preparation
- 1
Brown the Butter
In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Continue cooking, stirring frequently, until the butter foams and turns a golden brown color, about 5-7 minutes. Remove from heat and let it cool slightly.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined.
- 3
Combine Wet Ingredients
In another large bowl, combine the brown butter (let it cool slightly), 1 cup of brown sugar, 1/2 cup of granulated sugar, and 1 tsp of vanilla extract. Mix until smooth.
- 4
Add Eggs
Beat in 2 large eggs, one at a time, until fully incorporated.
- 5
Fold in Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
- 7
Chill the Dough
Cover the dough and refrigerate for at least 30 minutes to 1 hour for better flavor and texture.
- 8
Preheat Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- 9
Scoop and Bake
Using a large cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15-18 minutes until the edges are set but the centers are still soft.
- 10
Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.