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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

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A cozy upgrade to classic chocolate chip cookies with rich browned butter, bourbon, and toasted pecans for a delicious treat.

Ingredients

Scale
  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter
  • 2 sticks (1 cup) unsalted butter, melted until browned
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons bourbon
  • 2 large eggs, at room temperature
  • 8 ounces semi-sweet or dark chocolate, roughly chopped into chunks
  • 24 pecan halves, for decoration (optional)
  • 1 tablespoon flaky sea salt (optional)

Instructions

  1. Toast the chopped pecans: Melt 1 and 1/2 tablespoons of unsalted butter in a skillet over medium heat. Add the finely chopped pecans and cook, stirring frequently, for 4 to 5 minutes until lightly toasted and fragrant. Transfer to a plate to cool.
  2. Brown the butter: In a saucepan over medium heat, melt the 2 sticks of unsalted butter. Continue cooking until the butter foams, then turns amber with nutty brown bits. Remove from heat and pour the browned butter into a mixing bowl to cool slightly.
  3. Whisk the dry ingredients: In a separate bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon baking powder until evenly combined.
  4. Combine butter and sugars: To the cooled browned butter, add 1 cup dark brown sugar and 1/2 cup granulated sugar. Mix until smooth and the sugar begins to dissolve.
  5. Add vanilla, bourbon, and eggs: Stir in 2 teaspoons vanilla extract and 3 tablespoons bourbon. Beat in the 2 large eggs one at a time, mixing until each egg is fully incorporated and the batter is glossy.
  6. Fold in dry ingredients: Gently add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
  7. Add mix-ins: Fold in the roughly chopped 8 ounces of semi-sweet or dark chocolate and the toasted chopped pecans. Make sure the chunks and pecans are distributed evenly.
  8. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 240 minutes or overnight.
  9. Prepare to bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and allow chilled dough to rest at room temperature for a few minutes if very firm.
  10. Scoop and bake: Scoop dough into balls and place on the prepared baking sheets, leaving space for spreading. If desired, press a pecan half onto the top of each dough ball for decoration. Bake for 12 minutes or until edges are golden brown. Cool the cookies on the baking sheet for 15 minutes before transferring to a wire rack.

Notes

For a more pronounced bourbon flavor, stir in an extra 1/2 tablespoon to the dough. Store baked cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/