The Ultimate Chocolate Chip Cookies
I’m calling these my “ultimate” chocolate chip cookies because... well… they’ve got it all: brown butter, pecans, chocolate, and flake salt. If you’re looking for an afternoon pick-me-up, these cookies are sure to do the trick. You can also make them in advance and keep them in your freezer for next time a craving strikes! But fair warning: you can’t eat just one.
Prep Time20 minutes mins
Cook Time10 minutes mins
Rest Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 103kcal
- ½ cup butter at room temperature (1 stick)
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp baking powder
- 2 tsp buttermilk *(see notes)*
- 1 ½ cups all-purpose flour
- ½ cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Flake salt
Make the Brown Butter
In a small saute pan, heat 4 tbsp (½ stick) of butter over high heat, whisking constantly until the butter turns golden brown. It should take 5-7 minutes. The butter will melt, foam, and then turn golden brown. As soon as the butter has browned, pour it into a heatproof bowl and transfer it to the fridge to cool.
Make the Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cooled brown butter, softened butter, and brown sugar until it becomes light and airy.
Add the egg, vanilla, and buttermilk. Stir to combine.
Add the flour, baking soda, and baking powder. Mix until the flour is just incorporated.
Add the pecans and chocolate chips and fold to incorporate.
Using a 1.5 tbsp cookie scoop (or a large spoon), scoop the cookies onto a parchment lined baking sheet. Place them in the freezer for at least 30 minutes.
Preheat the oven to 375F. When you’re ready to bake the cookies, pull them directly out of the freezer and flatten them slightly with the bottom of a cup. Top with a pinch of flake salt.
Bake for 10-12 minutes, or until the cookies are lightly browned and set in the middle.
*If you don't have any buttermilk, you can substitute greek yogurt or sour cream.
Make Ahead Directions: Make the cookies up to the freezing point. Flash freeze the dough balls for one hour and then transfer them to a ziploc bag and store up to three months. Bake directly from frozen.
Calories: 103kcal