Description
Delicious Brown Butter Bourbon Pecan Chocolate Chunk Cookies featuring toasted pecans, rich brown butter, and chunks of chocolate.
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
- For the Buttered Pecans: Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
- For the Brown Butter: In a saucepan, over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally. Once the butter reaches a rich amber color with a slightly nutty aroma, remove from heat immediately and pour into a large mixing bowl.
- In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
- In a large bowl using a handheld electric mixer, combine melted browned butter and both sugars and beat on medium-speed until well combined; about 1 minute.
- Add in the vanilla and bourbon and beat until combined.
- Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Gently fold in the flour, stirring only until it begins to disappear. Fold in the chocolate chunks and buttered pecans.
- Cover bowl and refrigerate for 4 hours.
- Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake for 12 minutes, or until golden brown. If any edges spread out, gently press them back in as soon as you remove the cookies from the oven.
- Press extra chocolate chunks and pecan pieces on top of warm cookies, then sprinkle with sea salt. Allow cookies to cool on the pan for 15 minutes before transferring to a cooling rack.
Notes
- Chilling the dough is crucial for the perfect texture.
- Feel free to adjust the type of chocolate used based on your preference.
- Store cookies in an airtight container for up to a week for maximum freshness.
- Prep Time: 4 hours 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg