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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Bliss

Delightful Brown Butter Bourbon Pecan Chocolate Chunk Cookies that bring memories of laughter and indulgence to any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Pecan Halves Can substitute with walnuts if desired.
  • 1 cup Unsalted Butter Must be browned for best results.
  • 2 cups All-Purpose Flour Best not to substitute unless using a gluten-free blend.
  • 1 teaspoon Salt Sea salt or kosher salt can be used.
  • 1 teaspoon Ground Cinnamon May substitute with nutmeg.
  • 1 teaspoon Baking Soda Aides in leavening for a chewy cookie consistency.
  • 1 teaspoon Baking Powder Should not be substituted.
  • 1 cup Dark Brown Sugar Can substitute with light brown sugar.
  • 1 cup Granulated Sugar Consider coconut sugar for a lower glycemic option.
  • 2 teaspoons Vanilla Extract Imitation vanilla works in a pinch.
  • 1/4 cup Bourbon May omit for a non-alcoholic version.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 cup Semi-Sweet/Dark Chocolate Swap with milk chocolate for extra sweetness.
For the Topping
  • 1 teaspoon Flaky Sea Salt Optional for decoration.

Equipment

  • Skillet
  • Saucepan
  • Mixing bowl
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Buttered Pecans: In a skillet, melt 2 tablespoons of unsalted butter, add pecan halves, toast for 4-5 minutes, and let cool.
  2. Brown the Butter: Melt remaining butter over medium heat until deep amber color and nutty aroma develops, about 5-7 minutes.
  3. Mix Dry Ingredients: Whisk together flour, baking soda, baking powder, ground cinnamon, and salt in a mixing bowl.
  4. Combine Ingredients: Stir dark brown sugar and granulated sugar into the brown butter, mix in vanilla, bourbon, and eggs.
  5. Incorporate Dry Ingredients: Gently fold dry mixture into wet batter, then fold in chocolate chunks and cooled pecans.
  6. Chill Dough: Cover and refrigerate the dough for at least 4 hours.
  7. Bake: Preheat oven to 350°F, scoop chilled dough onto baking sheets and bake for 12 minutes until edges are golden.
  8. Cool: Let cookies cool on baking sheet for 15 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Cookies can be stored in an airtight container for up to 1 week at room temperature or refrigerated for up to 5 days. Dough can be frozen for up to 3 months.

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