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5 from 2 votes

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
Cook Time10 minutes
Rest Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 103kcal

Ingredients

  • 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

Instructions

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.

Notes

*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.

Nutrition

Calories: 103kcal