They’re like a classic chocolate chip cookie made even more cozy and bakery worthy thanks to nutty brown butter, lightly toasted pecans and a mix of semi sweet and milk chocolate chips.
In a sauce pan, lightly toast the pecans on medium-low heat for about 5 minutes or until fragrant.Make the brown butter and pour it in a heat safe bowl to cool for about 10 minutes.
In another large bowl, whisk the warm brown butter, light brown sugar and granulated sugar until well combined. Whisk in in the eggs and vanilla extract until well combined.
Scoop about 2 tablespoons (30 ml) of chocolate chip butter pecan cookie dough onto a small lined baking sheet or large plate. Place the cookie dough balls in the fridge to chill for 30-60 minutes.
Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Place 5-6 balls of chilled pecan chocolate chip cookie dough on the baking sheet about 3 inches apart.