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.
Servings: 24 servings
Calories: 250kcal
Equipment
- Skillet
- Saucepan
- Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
Ingredients
- 1.5 tbsp Butter (for pecans)
- 1.5 cups Chopped pecans Toasted with butter
- 8 oz Unsalted butter For browning
- 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 chocolate
- 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.
Nutrition
Calories: 250kcal | Fat: 14g