Description
Delicious Brown Butter Bourbon Pecan Chocolate Chunk Cookies that combine rich flavors and textures, perfect for any occasion.
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. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted. Set aside.
- In a saucepan over medium heat, melt the butter until browned, swirling occasionally, until it reaches a rich amber color with a nutty aroma. Remove from heat and pour into a mixing bowl.
- In a large bowl, combine flour, salt, cinnamon, baking soda, and baking powder; whisk and set aside.
- Using a mixer, combine melted browned butter and both sugars; beat on medium speed until combined.
- Add vanilla and bourbon; beat until combined.
- Add eggs one at a time, beating 15 seconds after each addition. Using a spoon, gently fold in flour until it begins to disappear. Then fold in chocolate chunks and buttered pecans.
- Cover the bowl and refrigerate for 4 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop, divide the dough into 3-tablespoon balls and place on baking sheets, leaving 3 inches apart.
- Press a pecan half on top of each cookie ball.
- Bake for 12 minutes or until golden brown. Press edges back in if they spread.
- Press extra chocolate chunks and pecans on top of warm cookies, sprinkle with sea salt, and cool on the pan for 15 minutes before transferring to a cooling rack.
Notes
- Ensure the eggs are at room temperature for better mixing.
- Refrigerating the dough enhances the flavors and texture.
- Experiment with different types of chocolate for varying sweetness.
- Prep Time: 4 hours 15 minutes (includes chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg