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Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

★★★★★

4.8 from 117 reviews
  • Author: Andria
  • Total Time: 4 hours 56 minutes
  • Yield: 24 cookies 1x

Description

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a decadent treat featuring nutty browned butter, a splash of bourbon, and a perfect balance of sweet dark chocolate chunks with toasted pecans. They offer a delightful combination of rich flavors and a tender, chewy texture with a crisp edge—ideal for cookie lovers looking for an elevated classic.

Ingredients

Scale

Buttered Pecans:

  • 1 and 1/2 cups (170 grams) pecan halves, finely chopped
  • 1 and 1/2 tablespoons (24 grams) unsalted butter

Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  • 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

  1. Prepare Buttered Pecans: Melt butter in a large skillet over medium heat. Add the finely chopped pecans and cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted. Remove from heat and set aside to cool.
  2. Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking while swirling the pan occasionally until the butter foams, makes popping sounds, turns a rich amber color with brown bits, and emits a nutty aroma. Immediately remove from heat and pour into a large mixing bowl to stop cooking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder until well combined. Set aside.
  4. Cream Sugars and Browned Butter: Using a handheld or stand mixer with paddle attachment, beat the browned butter, dark brown sugar, and granulated sugar on medium speed until well combined, about 1 minute.
  5. Add Flavors and Eggs: Beat in the vanilla extract and bourbon until combined. Then add eggs one at a time, beating for 15 seconds after each addition, ensuring thorough incorporation.
  6. Combine Wet and Dry Ingredients: Turn off the mixer. Use a wooden spoon or sturdy rubber spatula to gently fold in the flour mixture just until it begins to disappear. Fold in the toasted buttered pecans and chopped chocolate chunks evenly into the dough.
  7. Chill Dough: Cover the bowl tightly and refrigerate the dough for 4 hours to firm up and develop flavors.
  8. Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  9. Shape Cookies: Using a large cookie scoop, portion dough into 3-tablespoon sized balls and place them on prepared baking sheets, spacing about 3 inches apart to allow for spreading. Press one pecan half firmly on top of each dough ball.
  10. Bake Cookies: Bake one sheet at a time for 12 minutes or until golden brown. If edges spread out too much, gently press them inward immediately after removing from the oven using a spatula.
  11. Garnish and Cool: While cookies are still warm, press extra chocolate chunks and pecan pieces onto the tops and sprinkle with flaky sea salt if desired. Let cookies cool on the pan for 15 minutes before transferring them carefully to a wire rack to cool completely.

Notes

  • Ensure the butter is browned properly for a nutty flavor without burning it.
  • Chilling the dough is essential to help the cookies hold their shape and enhance the bourbon flavor.
  • If you prefer less bourbon flavor, reduce the bourbon amount to 1 tablespoon.
  • Flaky sea salt is optional but adds a lovely contrast to the sweet cookie.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes per batch (approx. 24 minutes total for two batches)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown butter cookies, bourbon cookies, pecan chocolate chunk cookies, chocolate chip cookies, homemade cookies, baked cookies, bourbon pecan dessert

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Find it online: https://cookwithandria.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies-recipe/