Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Delight in the rich flavors of Brown Butter Bourbon Pecan Chocolate Chunk Cookies, featuring crunchy pecans, luscious chocolate, and a touch of nostalgia.
Ingredients
For the Cookie Dough
- 2 sticks unsalted butter, melted until browned Ensure butter is browned but not burnt.
- 1.5 tablespoons unsalted butter For toasting the pecans.
- 2.5 cups all-purpose flour Provides a soft, chewy texture.
- 1 teaspoon salt Enhances sweetness.
- 0.5 teaspoon ground cinnamon Adds warmth and comfort.
- 0.5 teaspoon baking soda Helps in rising.
- 1 teaspoon baking powder Ensures light and fluffy texture.
- 1 cup dark brown sugar, packed For a luscious, caramel flavor.
- 0.5 cup granulated sugar Balances sweetness.
- 2 teaspoons vanilla extract Adds warmth to the blend.
- 3 tablespoons bourbon Consider a non-alcoholic alternative.
- 2 large eggs, at room temperature Helps bind the ingredients.
- 8 ounces semi-sweet or dark chocolate, roughly chopped For chunks throughout the cookies.
- 24 pieces pecan halves, for decoration Optional, for visual appeal.
- 1 tablespoon flaky sea salt Optional, adds gourmet flair.
Instructions
Preparation
- Melt 1 and 1/2 tablespoons of butter in a skillet over medium heat. Once it bubbles, add finely chopped pecans, toasting for 4-5 minutes until fragrant. Set them aside to cool.
- In a saucepan, melt two sticks of unsalted butter over medium heat until it turns amber. Pour into a mixing bowl and allow to cool slightly.
- In another bowl, whisk together the flour, salt, ground cinnamon, baking soda, and baking powder.
- Beat the melted butter with dark brown sugar and granulated sugar until creamy and well combined.
- Mix in vanilla extract and bourbon, adjusting bourbon to taste.
- Add eggs one at a time, mixing well after each addition until smooth.
- Fold in the flour mixture, then add chocolate chunks and toasted pecans. Wrap dough in plastic wrap and refrigerate for at least 4 hours.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 3-tablespoon balls on the prepared sheets, topping each with a pecan half.
- Bake for about 12 minutes or until golden brown. Optionally, press extra chocolate chunks and pecans onto warm cookies.
- Sprinkle with flaky sea salt and allow cookies to cool on the pan for 15 minutes before transferring to a wire rack.
Notes
Cookies can be stored in an airtight container for up to a week. You can freeze shaped cookie dough balls for up to 3 months.