These cookies are elevated by an extra step of browned butter and vanilla bean paste, lending a gourmet appeal to the timeless classic chocolate chip cookie.


Recipe Summary

10 mins
20 mins
30 mins
36 cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a stainless steel saucepan (this is important so you can tell when the butter has browned) over medium heat. Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove the pan from heat and carefully pour browned butter into a large mixing bowl.

  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

  • Place the flour, salt, and baking soda in a bowl; whisk together.

  • Add brown and white sugar to the browned butter and beat until smooth. Add eggs, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add the flour mixture in three batches to the butter-sugar mixture, mixing well after each addition. Stir in chocolate chips and pecans.

  • Portion out dough using a 1 1/2 tablespoons scoop. Leave 2 inches between each piece of dough.

  • Bake in the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts

183 calories; protein 2g; carbohydrates 21.9g; fat 10.7g; cholesterol 23.9mg; sodium 107.1mg. Full Nutrition