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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

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Warm, nutty, and slightly boozy cookies with a tender center and crunchy edges, featuring chocolate chunks and toasted pecans.

Ingredients

Scale
  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter
  • 2 sticks (1 cup) unsalted butter, melted until browned
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons 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

  1. Toast the chopped pecans. Melt 1 and 1/2 tablespoons unsalted butter in a skillet over medium heat. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until they are lightly toasted and fragrant. Transfer to a plate to cool.
  2. Brown the butter. In a saucepan over medium heat, melt 2 sticks of unsalted butter and continue cooking until it becomes foamy and turns an amber color. Remove from heat and pour the browned butter into a mixing bowl. Let it cool slightly.
  3. Whisk the dry ingredients. In a separate bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon baking powder until evenly combined.
  4. Combine sugars and brown butter. Mix the cooled browned butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar in a bowl until smooth.
  5. Add flavor and eggs. Stir in 2 teaspoons vanilla extract and 3 tablespoons bourbon. Add the 2 large eggs one at a time, stirring well after each.
  6. Fold in dry ingredients. Add the flour mixture to the wet ingredients and fold until just combined.
  7. Stir in mix-ins. Stir in the roughly chopped 8 ounces chocolate chunks and the toasted chopped pecans until evenly distributed.
  8. Chill the dough. Cover the dough and refrigerate for at least 4 hours or overnight.
  9. Preheat and prepare pans. When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Scoop, top, and bake. Scoop dough into even balls and place them on prepared baking sheets, leaving space between each cookie. Press a pecan half on top of each cookie if desired. Bake for 12 minutes or until the edges are golden brown.
  11. Cool. Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.

Notes

Chill the dough at least 4 hours for better flavor and to prevent excessive spreading. Store baked cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: cookies, bourbon, pecans, chocolate, dessert

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