Brown Butter Pecan Coconut Chocolate Chip Cookies | Chewy & Flavorful!

🍪✨ These Brown Butter Pecan Coconut Chocolate Chip Cookies are chewy, flavorful, and loaded with all the good stuff — nutty brown butter, crunchy pecans, sweet coconut flakes, and rich chocolate chips. A cookie lover’s dream come true!

We’ll walk you step-by-step through the process, from browning the butter (hello flavor boost!) to pulling warm, gooey cookies fresh from the oven.

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00:00 - 00:27 - Intro
00:28 - 03:33 - Prep & Ingredients
03:34 - 04:27 - Brown the Butter
04:28 - 05:34 - Mix Ingredients
05:35 - 07:06 - Make Cookies
07:07 - 09:09 - Taste Test
09:10 - 09:41 - Outro

Ingredients:
1 cup unsalted butter (2 sticks)
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla
2 eggs
2 1/2 cups + 2 tablespoons flour (see the FAQs above for notes on spooning the flour and flour amounts)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup Pecan Pieces
1 cup sweetened coconut flakes
1 1/2 cups chocolate chips or chocolate chunks (i use mini semi-sweet chips and milk chocolate chips)
Instructions:
Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
Add the butter, sugars, and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
Add the eggs and beat for 1-2 minutes until shiny and smooth.
Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
Mix in the chocolate chips or chunks, pecans and coconut flakes (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.
Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 10 minutes, until the edges look cooked but the middles are still slightly soft and puffy