Brown Butter Bourbon Pecan Chocolate Chunk Cookies

5 from 1 vote

Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Creamy, chewy, and decadently nutty — these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are everything you want from a comfort-cookie with a grown-up twist.

Prep Time20

Cook Time10

Total Time2

Course: Dessert

Cuisine: American

Keyword: Baking, Cookies

Servings: cookies

Calories: 200kcal

Equipment

Skillet
Saucepan
Mixing Bowl
Baking Sheets
Parchment Paper

Ingredients

Ingredients for Cookies

1.5 tbsp Butter for toasting pecans, melted
1.5 cups Chopped pecans, toasted
8 oz Unsalted butter, for browning
2⅓ cups All-purpose flour
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 as preferred)
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, stirring often, for about 5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
In a saucepan over medium-high heat, melt 8 oz unsalted butter. Swirl and cook until the butter foams and then turns a golden-brown color with a nutty aroma, about 3 minutes. Watch closely to prevent burning.
Transfer the browned butter to a heatproof bowl and refrigerate for 2 hours so it firms and cools.
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat.
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 smooth.
Add 2 tbsp bourbon and 2 tsp vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
Beat in the 2 large eggs one at a time, scraping down the bowl after each addition to ensure smooth, even mixing.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix; stop when no dry streaks remain.
Fold in the 12 oz chopped chocolate and the toasted, buttered pecans until distributed evenly throughout the dough.
Using about 3 tbsp of dough per cookie, roll into balls and place on prepared baking sheets spaced about 2 inches apart.
Optional: press a pecan half gently onto the top of each cookie, then bake for 10 minutes until the edges are golden but centers still look slightly soft. Immediately sprinkle with a pinch of sea salt.
Let cookies cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.

Notes

Store cookies in an airtight container for up to 4 days. For firmer cookies, refrigerate for up to 10 days. Freeze baked cookies for up to 3 months.

Nutrition