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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

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These cookies are chewy in the center with crisp edges and a nutty brown butter bourbon flavor, featuring toasted pecan pieces and large melted chocolate chunks.

Ingredients

Scale
  • 1 and 1/2 cups pecan halves, finely chopped, toasted
  • 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 in a skillet with unsalted butter until lightly browned and set aside.
  2. Brown the butter in a saucepan over medium heat until foamy and amber, then let cool.
  3. Whisk together flour, salt, cinnamon, baking soda, and baking powder in a bowl.
  4. Mix the cooled brown butter with the brown sugar and granulated sugar until smooth.
  5. Stir in vanilla, bourbon, and eggs until fully combined.
  6. Fold the dry ingredients into the wet until just combined.
  7. Stir in chocolate chunks and toasted pecans until evenly distributed.
  8. Chill the dough for at least 4 hours.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Scoop dough onto baking sheets and press a pecan half on top.
  11. Bake for about 12 minutes or until golden brown.
  12. Cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For the best flavor, be sure to brown the butter and toast the pecans before adding to the dough.

Nutrition

Keywords: brown butter, bourbon, pecan, chocolate chunk, cookies, dessert, baking

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