Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Creamy, nutty, boozy, and delightfully chewy — these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are everything you want in an indulgent cookie.
Equipment
- Skillet
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1.5 tbsp Butter, melted (for toasting pecans)
- 1.5 cups Chopped pecans, toasted with butter
- 8 oz Unsalted butter, browned and cooled (about 2 sticks)
- 2⅓ cups All-purpose flour, spooned and leveled
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 cup Dark brown sugar, packed
- ½ cup Granulated sugar
- 2 tbsp Bourbon
- 2 tsp Vanilla extract
- 2 large Eggs, room temperature
- 12 oz Chopped chocolate (dark or milk), large chunks preferred
- Pecan halves, for topping (optional)
- Sea salt, for garnish
Instructions
- Melt 1.5 tbsp butter in a skillet over medium heat. Add 1.5 cups chopped pecans and toast, stirring frequently, for about 5 minutes until fragrant and lightly browned. Transfer to a plate to cool; set aside.
- In a saucepan, heat 8 oz unsalted butter over medium-high heat, stirring often. Watch closely — it will foam, then the milk solids will brown and give a nutty aroma. When the butter is golden brown with toasted bits, remove from heat and transfer to a heatproof bowl. Refrigerate until fully chilled and slightly firm, about 2 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together 2⅓ cups all-purpose flour, 1 tsp salt, 1 tsp cinnamon, and 1 tsp baking soda until evenly combined.
- In another bowl, beat the cooled brown butter, 1 cup dark brown sugar, and ½ cup granulated sugar until creamy and well combined. Scrape down the bowl as needed.
- Add 2 tbsp bourbon and 2 tsp vanilla extract to the creamed mixture, mixing well so the flavor distributes evenly.
- Beat in 2 large eggs, one at a time, fully incorporating each before adding the next.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in 12 oz chopped chocolate and the toasted buttered pecans until evenly distributed.
- Using about 3 tbsp dough per cookie, roll into balls and place on the prepared baking sheets about 2 inches apart. Optionally press a pecan half onto the top of each cookie for a pretty finish.
- Bake for 10 minutes, or until edges are golden and centers look slightly soft. Remove from oven and immediately sprinkle with a pinch of sea salt.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
Store cooled cookies in an airtight container for up to 3 days. Place a slice of bread in the container to help keep them soft.