Baker Bettie

Dark Chocolate and Toasted Pecan Cookies with Browned Butter

Dark Chocolate and Toasted Pecan Cookies on a plate

Cookies again?  I know.  I am out of control.  I could tell you that since I did a more traditional chocolate chip cookie recipe in my last post that I wanted to do a more grown up chocolate chip cookie recipe in this post.  But that would be a lie.  The real story is that I was trying to bribe clients to come to my music therapy group and cookies are always good incentive.

Left photo is Dark Chocolate and Toasted Pecan Cookies on a plate, right side photo is the cookies in a clear jar

Let me tell you, these cookies take some dedication.  They aren’t your ordinary “hey I think I will make some cookies today” cookies.  You have to mentally prepare for the amazingness that these turn out to be.

Upclose view of the inside of the cookie

When I first started creating my own cookie recipes I did a lot of reading on different techniques that people use.  One of the things that really interested me was browning the butter.  My whole life I have really liked things that are charred or on the edge of being burned.  If I roast a marshmallow, I set it on fire.  If I cook a pizza, I turn on the broiler for the last few minutes to let the cheese and pepperonis char.  At a cookout, I seek out the hotdog that is the most char on it.  So this idea of cooking butter just to the point of almost being burned really intrigued me.  I have never been quite able to express this interest to anyone. Until one day I saw this quote on the blog White on Rice and it explained it perfectly:

I have a bit of an obsession lately. Actually, most of this whole year it is a topic frequently brought up between Diane and me. The culinary practice of charring. Pushing the cooking of something to it’s limit. Go just a little too far, and the dish is ruined.  Game over. Hit the restart button and begin from scratch.But when pushed to that limit, it develops an extra level of flavor and texture that only the daring can achieve. We find ourselves drawn to and falling in love with the places and cooks who are willing to take these risks.

Upclose view of a Dark Chocolate and Toasted Pecan Cookie

If you read my last post you know that I am obsessed with contrasts.  The browned butter in these cookies along with the toasted pecans brings a new depth of flavor than your ordinary chocolate chip cookie.  The oatmeal flour brings a lot of texture and lets the cookies get slightly crisp on the outside while still being chewy on the inside.  And don’t forget the salt.  Each sweet bite is put over the top when kosher salt is added to the party.  I think it’s safe to say that these aren’t just a cookie but they are an experience.

Dark Chocolate and Toasted Pecan Cookies on a platter with one bite taken out of one

Dark Chocolate and Toasted Pecan Cookies on a plate

Dark Chocolate and Toasted Pecan Cookies with Browned Butter


  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup granulated sugar
  • 1 1/2 cups dark brown sugar
  • 2 eggs, room temperature
  • 1 TBSP pure vanilla extract
  • 2 cups bread flour
  • 2 cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 10 oz dark chocolate (at least 60%) cut into chunks or you can use chocolate chips
  • 1 1/2 cups pecans, toasted


  1. In a medium saucepan, melt the butter over medium heat. Once the butter is melted, increase the heat to medium-high and stir constantly until the butter turns a dark amber color. This should take about 4 minutes after the butter is melted. Allow to cool to room temperature.
  2. Preheat the oven to 375 degrees.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time and beat until incorporated. Add the vanilla.
  4. In a separate bowl, whisk the bread flour, oatmeal flour, baking soda, baking powder and salt until combined. With the mixer on medium speed, gradually add the dry ingredients until well combined. Scrape down the side of the bowl as needed. Remove the bowl from the mixer and add the chocolate and pecans. The dough will be very thick so use clean hands to mix the chocolate and nuts into the dough.
  5. Use a large scoop and drop 6 rounded mounds of dough onto a cookie sheet lined with foil or parchment. Bake in a 375 degree oven for 8-10 minutes. The cookies will look under-baked, but they will be perfect.
Nutrition Information:

Amount Per Serving: Calories: 0

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36 comments on “Dark Chocolate and Toasted Pecan Cookies with Browned Butter”

  1. Beauty-FULL!

    I don’t call it char. I call it extra flavor!

  2. Wow these cookies look amazing! So gooey and delicious. I am inspired and adding all required ingredients to my weekend shopping list.

    I also agree with your sentiments regarding partially burned food. Somethings just taste better charred! My favourite being chicken or corn from the barbeque.

    Question. I have been reading a lot of your recipes and notice you use kosher salt. May I ask what is your preference for this (I am assuming you are not kosher yourself as you have several pork recipes).

    Thanks for the brilliant recipe and tips!

    • Thanks for the comment! I hope you enjoy the cookies. I use kosher salt because it is more coarse than table salt but not as coarse as sea salt. Though sea salt could also be used. I feel that table salt makes the food itself taste “salty” which I don’t prefer and kosher salt acts more as a seasoning. Table salt is very fine and therefore dissolves into the dish easily while a more coarse salt holds its shape more and therefore you get flecks of salt in each bite, but the whole dish itself is not salty. Does that make since?

      • Oh ok. That makes perfect sense. Usualy in a recipe that has salt I use sea salt – so I’m glad that is substitutable for kosher salt…

        Your insight on the use of table salt in baking is really interesting. Thanks for taking the time to fill me in as I had never given it that much thought – but I now think it would actually turn out to be an important factor in determining the taste of the cookie.

        I’ll let you know how I go!

  3. Beautiful as always. I’m almost eating them as I read your posting 🙂

  4. Browned butter is such a weakness of mine. I fell in love drizzling it over cornbread stuffing and was hooked. Almost nutty, such a distinct flavor.

    How is your chocolate SO melted and delicious looking? WHAT IS YOUR SECRET?! I must know.

    • I think the only secret is that I used the Lindt extreme chocolate bar and chopped it up. I think it is 80% chocolate (I love REALLY dark chocolate). But chocolate bars don’t have all the stabilizers in them that chocolate chips do so they melt more and get gooeyer.

  5. Your posts are making me extra sad that I am away from my kitchen and all my beautiful appliances for the next 6 weeks. I so want to get my hands on these cookies!!

  6. Bettie, those look absolutely incredible. You are out of control, you ought to get that seen to 😀

  7. These look amazing. I share in your love of “the darker side” of edibles. Do you ever worry, though, about the carcinogenic aspect of burned foods? I don’t want to be THAT person, but…I blame it on public radio, and a segment they did on the risks of consuming burned/charred foods. Still, life is short, and ignorance is broiled bliss 🙂 Bake on, Bettie.

    • I honestly don’t worry about it. My grandfather used to dissolve charcoal in water and drink it because it was supposed to prevent cancer and improve your digestion, so charring food can’t be that bad for you 🙂 haha.

  8. Oh my Word. These look and sound so so incredible. Cookies are the best. Also, I love browned butter, so nothing is not great about that!

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  10. These are worth the extra thinking required! I too love marshmallows lit on fire then blown out – but when I make these cookies it’ll be the first time I’ve burnt butter on purpose. Looking foward to it very much. Thanks for sharing the recipe!

  11. these are so beautiful!!how do u take such amazing pics!!please give me some tips!

  12. Wow! Though I really love the recipe for the blueberry lemon cookies, I am going to have to start with this one! No doubt about it! Yummy is an understatement!


  13. I have to try these as well. And, yes, I look for the charred hotdogs as well. They are so good!

  14. The pictures are beautiful and prompted me to make these last night. They are amazing! I’ve been making chocolate chip cookies for years and my family thinks these may be better than the ones I normally make. They are more of a “grown up” cookie, but as all of our tastes for great quality food has evolved, this cookie fits right in! Thanks for sharing!

  15. if only you’re my neighbor… sigh….

  16. These look so delicious! Can you tell me how you toast the pecans? I’ve never done that before.

    • There are two ways to toast pecans. You can put them in a dry skillet over medium heat and stir them occasionally until they start to smell really nutty (about 5 minutes). OR you can put them on a sheet pan and stick them in a 350 degree oven for about 5 minutes. You will want to watch them fairly closely either way so they don’t burn. That is why I prefer to do it on the stove. It is just easier to watch.

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  18. Yum – these look deliciously complex! 🙂 I’ve never heard of dark brown sugar before – would normal brown sugar be an acceptable sub?

    • Dark brown sugar is just brown sugar that has more molasses in it so it is darker in color than regular brown sugar. It is easily found next to the brown sugar in the market. However, regular brown sugar is fine. It just won’t give the cookies quite as much chew as dark brown sugar does.

  19. Hands down my new favorite cookie…absolutely delicious! Will be baking these asap, thank you!

  20. Just made these, and wow. I mean wow. I make a lot of cookies and these may just be the best ones I’ve ever baked. The brown butter and oatmeal flour really made them incredible. Amazing recipe, thanks a lot!

  21. How many cookies will the receipe make?

    • Depending on the size of scoop you use it should be about 2 1/2 dozen. I often make a half batch. I think these cookies cook up much better if you use a larger scoop. Mine is like an ice cream scoop.

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  24. Hi can I use only bread flour? no oat flour?

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