These gluten-free Brown Butter Chocolate Chip Pecan Cookies are loaded with the flavors of caramelized butter, chocolate chips, and buttery pecans. If you wanna up your Chocolate Chip Cookie game a bit, try these!
Caramel is one of my favorite flavors.
…Maybe I should stop saying favorite though, because I think I’ve also said my favorite is chocolate, cinnamon sugar, pumpkin, etc.
Either way, it’s incredible. The buttery flavor of caramel is SO GOOD.
I think brown butter is very similar. When you brown butter it cooks it down and concentrates the flavor. You’re left with a caramel-like, toffee, nutty taste.
Combining brown butter, chocolate chips and pecans in these cookies makes me think of heath bars. The combination of chocolate, caramel-like brown butter, and buttery pecans is simply incredible.
Plus, it’s really easy too! There’s a few extra steps to these compared to traditional Chocolate Chip Cookies, but none of them are complicated.
If you love caramel, butter, chocolate, nuts… you’ve gotta make these Brown Butter Chocolate Chip Pecan Cookies!
So, what’s different with this cookie recipe?
First, you’ll cook the butter in a pan on the stove. Medium heat, constantly stirring, for about 5-8 minutes. The butter will foam on top and underneath the color will start to change. Once the color starts to get to a medium brown, remove it from the stove. If it gets too dark, you’ve overcooked your butter and you’ll need to start over (watch your butter like a hawk!).
After that, your butter will need to cool for about 15 minutes. Or, when you add it to your batter it will be too hot and could cook your eggs. And, melt your chocolate chips.
Most of this recipe is a bit of a waiting game.
After your butter has cooled, you’ll make your cookie dough just like any other cookie recipe. Creaming the butter with brown and white sugar (although it won’t get quite as creamy as a softened butter would).
Next, you’ll add your vanilla, egg and extra egg yolk. As your butter cooks down it loses extra moisture. Adding an extra egg yolk gives a little extra moisture and fat, so your cookies will be nice and tender.
Then, you’ll add all your dry ingredients: gluten-free all purpose flour blend (with xantham gum), cornstarch (optional, but recommended), baking soda and salt.
After, you should have a thick cookie dough that you’ll fold in your chocolate chips and pecans.
Last, these cookies need to chill for at least one hour, because the butter we started out with was melted (and hot!). After one hour, you can bake them for a pretty classic cookie (like pictured). After two hours of chilling, you’ll be left with even thicker cookies (which I love to make too).
Want to add something else to these cookies?
Consider different types of chocolate chips (dark, milk, semi-sweet, cinnamon, butterscotch). I’d also recommend heath bits, in place of the chocolate chips.
Feel free to omit the nuts, if you need these to be nut-free. Or, use walnuts instead.
An extra sprinkle of flaky sea salt on top really makes these incredible too!
These gluten-free Brown Butter Chocolate Chip Pecan Cookies are loaded with flavor. Caramel-like brown butter, sweet chocolate chips, and buttery pecans… I could eat one every day.
After you make them, let me know what you think! Leave a comment and star rating, below. I seriously love to hear from ya’ll!
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1 1/3 cups gluten-free all purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips (semi-sweet, milk or dark)
- 1/2 cup chopped pecans (optional)
Add your stick of butter to a medium pan on medium heat on the stove. Stirring continuously, cook 5-8 minutes (or till the butter has turned golden brown). Set aside and let cool for 15 minutes.
To a large mixing bowl, add your brown sugar, white sugar, and cooled butter. Beat together with a mixer till creamed. Add your vanilla, egg, and egg yolk and beat again till creamy.
To the same bowl, add your flour, cornstarch, baking soda and salt and stir together till you have a thick cookie dough. Add your chocolate chips and pecans and fold them in.
Cover your bowl with plastic wrap and chill in the fridge for 1-2 hours. *If you prefer thinner cookies, chill them for only 1 hour. If you like thick cookies, chill them for 2 hours.
After chilling, preheat your oven to 350. Scoop your cookie dough out and evenly space it on a non-stick sprayed pan. Bake for 9-11 minutes, or till the edges of the cookies are crisp and the middle is a touch underdone (for a gooey-centered cookie). *Cookies chilled longer may need a few more minutes to bake.
Let cool, then devour!
Stored in an airtight container, these cookies taste best within 4-5 days.