If you’re looking for the ultimate cookie experience, these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are about to become your new favorite treat. They’re nutty, buttery, and packed with gooey chocolate chunks and toasted pecans. Plus, the hint of bourbon adds a sophisticated depth that makes these cookies irresistible!
There’s something special about brown butter—it elevates everything it touches, giving these cookies a rich, toffee-like flavor. And let’s not forget the crunch of buttered pecans, which makes every bite a delight. If you love classic chocolate chip cookies, this is a next-level version that’s well worth the effort. Get ready to bake a batch of cookies that will make your kitchen smell like heaven!
What are Brown Butter Bourbon Pecan Chocolate Chunk Cookies?
These cookies are an indulgent twist on classic chocolate chip cookies, featuring nutty browned butter, crunchy pecans, and bold bourbon. Ever heard the phrase, the way to a man’s heart is through his stomach? These cookies are proof that a little bit of butter and bourbon can make anyone fall in love! The combination of warm cinnamon, toasted nuts, and melty chocolate makes them an irresistible treat. So, why not pour yourself a glass of milk (or bourbon!) and give these cookies a try?
Why You’ll Love This Recipe
- Rich and Decadent – The brown butter adds a deep, nutty flavor, while the chocolate chunks melt into pools of goodness.
- Cost-Effective – Homemade gourmet cookies at a fraction of bakery prices.
- Customizable – Swap the bourbon for vanilla if preferred, or use different types of chocolate for variety.
How to Make:
Quick Overview
These cookies are easy to make but taste like they came from a high-end bakery. The process involves toasting pecans, browning butter, and mixing everything together for a truly delicious result. Total time: about 2.5 hours (including cooling time for the butter), but the hands-on prep is minimal.
Key Ingredients
- Pecans – Toasted with butter for a rich, crunchy texture.
- Brown Butter – Provides a deep caramelized flavor.
- Bourbon – Enhances the cookies with a warm, oaky undertone.
- Dark Brown Sugar – Keeps the cookies soft and chewy.
- Chocolate Chunks – Melts into gooey pockets of chocolate.
Step-by-Step Instructions
Buttered Pecans:
- Melt 1.5 tbsp butter in a skillet over medium heat.
- Add 1.5 cups chopped pecans, stirring occasionally for 5 minutes until fragrant.
Brown Butter:
- Heat 8 oz unsalted butter in a saucepan over medium-high heat, stirring until it turns golden brown (about 3 minutes).
- Transfer to a heatproof bowl and refrigerate for 2 hours.
Cookies:
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk 2⅓ cups flour, 1 tsp salt, 1 tsp cinnamon, and 1 tsp baking soda.
- In another bowl, use an electric mixer to beat cooled brown butter, 1 cup dark brown sugar, and ½ cup granulated sugar until creamy.
- Add 2 tbsp bourbon and 2 tsp vanilla extract, mixing well.
- Beat in 2 eggs, one at a time.
- Gradually mix in the dry ingredients.
- Fold in 12 oz chopped chocolate and the buttered pecans.
- Roll 3 tbsp dough into balls and place on baking sheets, spacing them apart.
- Press a pecan half onto each cookie (optional).
- Bake for 10 minutes, or until edges are golden.
- Remove from oven and immediately sprinkle with sea salt.
- Cool for 10 minutes before serving.
What to Serve with These Cookies
- Milk or Bourbon – For the ultimate pairing experience.
- Vanilla Ice Cream – A scoop of ice cream makes these even more indulgent.
- Coffee or Espresso – The rich flavors complement each other perfectly.
Top Tips for Perfect Cookies
- Chill the Butter – Brown butter should be cooled to a soft-solid state before mixing.
- Don’t Overbake – They should look slightly underdone in the center when you take them out.
- Use Good-Quality Chocolate – Chopped chocolate melts better than chips, creating rich pockets of flavor.
Storing and Reheating Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months and bake as needed.
- Reheat cookies in the microwave for 10 seconds to bring back their gooey texture.
FAQs
Can I make these cookies without bourbon? Yes! Just replace the bourbon with an extra teaspoon of vanilla extract.
Can I use milk chocolate instead of dark? Absolutely! Use any chocolate you prefer.
How do I know when the brown butter is ready? It should turn golden brown and smell nutty—watch it closely to avoid burning.
Conclusion
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are the ultimate combination of nutty, chocolatey, and buttery goodness. Whether you’re making them for a special occasion or just because you deserve a treat, they’re sure to impress. So, grab your ingredients and start baking—you won’t regret it!
Ingredients
- 1.5 tbsp butter (for pecans)
- 1.5 cups chopped pecans
- 8 oz unsalted butter
- 2⅓ cups all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 tbsp bourbon
- 2 tsp vanilla extract
- 2 large eggs
- 12 oz chopped chocolate (dark or milk)
- Pecan halves for topping (optional)
- Sea salt for garnish
Instructions
- Melt 1.5 tbsp butter in a skillet over medium heat. Add chopped pecans and toast for 5 minutes. Set aside.
- In a saucepan, heat 8 oz butter over medium-high heat until golden brown, about 3 minutes. Transfer to a heatproof bowl and refrigerate for 2 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, salt, cinnamon, and baking soda.
- In another bowl, beat cooled brown butter, dark brown sugar, and granulated sugar until creamy.
- Add bourbon and vanilla extract, mixing well.
- Beat in eggs, one at a time.
- Gradually mix in dry ingredients.
- Fold in chopped chocolate and buttered pecans.
- Roll 3 tbsp dough into balls and place on baking sheets.
- Press a pecan half onto each cookie (optional).
- Bake for 10 minutes until edges are golden. Sprinkle with sea salt.
- Cool for 10 minutes before serving.
Notes
Store in an airtight container at room temperature for up to 5 days. Freeze cookie dough balls for up to 3 months and bake as needed. Reheat cookies in the microwave for 10 seconds to bring back their gooey texture.