Description
Indulge in the rich flavors of Brown Butter Bourbon Pecan Chocolate Chunk Cookies, featuring caramelized brown butter, toasted pecans, and luscious chocolate chunks.
Ingredients
Scale
- 1 and 1/2 cups (170 grams) pecan halves, finely chopped
- 1 and 1/2 tablespoons (24 grams) unsalted butter
- 2 sticks (226 grams) unsalted butter, melted until browned
- 2 and 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (1 gram) ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (213 grams) dark brown sugar, packed
- 1/2 cup (99 grams) granulated sugar
- 2 teaspoons (8 grams) vanilla extract
- 3 Tablespoons (42 grams) bourbon
- 2 large eggs, at room temperature
- 8 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
- 24 pecan halves, for decoration, optional
- 1 Tablespoon flaky sea salt, optional
Instructions
- In a large skillet over medium heat, melt butter and add chopped pecans; cook for 4 to 5 minutes until lightly toasted, then set aside.
- In a saucepan, melt the butter over medium heat, swirling occasionally until it turns a rich amber color and smells nutty; then remove from heat and pour into a mixing bowl.
- In a large bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder, then set aside.
- With an electric mixer, combine melted browned butter and both sugars, beating on medium speed for about 1 minute.
- Add vanilla and bourbon, mixing until combined.
- Add eggs one at a time, beating for 15 seconds after each addition.
- Gently fold in the flour mixture until just combined, then fold in chocolate chunks and buttered pecans.
- Cover and refrigerate the dough for 4 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a large cookie scoop, form 3-tablespoon sized balls and place them on the prepared sheets, spacing them 3 inches apart.
- Press a pecan half onto each ball and bake for 12 minutes until golden brown, pressing any edges back in if they spread.
- After baking, press extra chocolate chunks and pecan pieces on top, sprinkle with sea salt, and allow to cool for 15 minutes before transferring to a rack.
Notes
- For best results, refrigerate the dough for at least 4 hours to enhance flavors.
- Experiment with different types of chocolate for varied taste.
- These cookies maintain freshness for up to a week when stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg