🍪 Brown Butter White Chocolate Pecan Cookies

⭐ Introduction

If you love soft, chewy, and rich cookies with a nutty twist — this Brown Butter White Chocolate Pecan Cookie recipe is your next favorite bake!
The browned butter adds deep caramel flavor, the white chocolate melts into creamy sweetness, and the toasted pecans give the perfect crunch. It’s an indulgent treat that looks bakery-perfect but is simple enough to make at home.

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🧈 Ingredients

• 1 cup (2 sticks) unsalted butter

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup chopped pecans (toasted for extra flavor)

• 1 ½ cups white chocolate chips or chunks

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👩‍🍳 Instructions

1. Brown the butter:
   In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Stir constantly. Remove from heat and let cool for 10 minutes.

2. Mix wet ingredients:
   In a large bowl, whisk together brown butter, brown sugar, and white sugar until smooth. Add eggs and vanilla, and mix until creamy.

3. Add dry ingredients:
   Stir in flour, baking soda, and salt until just combined. Fold in white chocolate chips and chopped pecans.

4. Chill the dough:
   Cover and refrigerate for at least 30 minutes (this helps create thick, chewy cookies).

5. Bake:
   Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet and bake for 10–12 minutes, until edges are golden and centers are soft.

6. Cool & enjoy:
   Let cookies cool for a few minutes before transferring to a rack.

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🍫 Pro Tips

• Use toasted pecans for extra crunch and aroma.

• Sprinkle a touch of sea salt on top for a gourmet flavor.

• Chill dough overnight for even richer flavor and texture.

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🧾 Storage

• Store in an airtight container at room temperature for up to 5 days.

• Freeze dough balls for up to 3 months — bake fresh anytime!