Ingredients

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

Step 1: Make the buttered pecans by melting 1 and 1/2 tablespoons of unsalted butter in a large skillet over medium heat. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted. Set aside.

Step 2: Prepare the brown butter by melting 2 sticks of unsalted butter in a saucepan over medium heat. Swirl the pan occasionally and watch closely. When the butter becomes foamy, makes popping noises, turns amber with brown bits, and smells nutty, remove from heat and pour into a large mixing bowl.

Step 3: In another bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder. Set aside.

Step 4: Using a mixer on medium speed, beat the browned butter and both sugars together for about 1 minute until combined. Mix in the vanilla extract and bourbon until blended.

Step 5: Add the eggs one at a time, beating for 15 seconds after each addition. Turn off the mixer. Fold in the flour mixture gently using a wooden spoon or spatula until just combined.

Step 6: Fold in the toasted buttered pecans and chocolate chunks. Cover the bowl and refrigerate the dough for 4 hours.

Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 8: Scoop the dough into 3-tablespoon sized balls and place on the baking sheets, leaving about 3 inches apart. Press a pecan half firmly on top of each dough ball.

Step 9: Bake one tray at a time for 12 minutes or until the cookies are golden brown. If the edges spread too much, gently press them back in with a spatula right after removing from the oven.

Step 10: While warm, press extra chocolate chunks and pecan pieces onto the cookies. Sprinkle with flaky sea salt if desired. Let cool on the pan for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use bourbon or substitute with vanilla extract if you prefer a non-alcoholic version.

Chop the pecans finely for even toasting and better distribution throughout the cookie.

Refrigerating the dough for 4 hours helps control spreading and improves flavor.

For extra gooeyness, press in additional chocolate chunks right after baking while cookies are still warm.

FAQs

Can I use nuts other than pecans?

Yes, walnuts or almonds can be substituted if you prefer. Toast them lightly as you would the pecans for best flavor.

What if I don’t have bourbon on hand?

You can replace bourbon with an equal amount of vanilla extract or maple syrup for a similar depth of flavor without the alcohol.

Dessert

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

Introduction