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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

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A warm, nutty cookie that combines toasted pecans, deep browned butter, and big chocolate chunks, creating a cozy and indulgent treat perfect for gatherings.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 292 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 1/2 cups pecan halves, finely chopped
  • 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 by melting 1 and 1/2 tablespoons of unsalted butter over medium heat, adding the pecans, and cooking for 4 to 5 minutes until lightly toasted. Set aside to cool.
  2. Brown the butter by melting 2 sticks of unsalted butter in a saucepan over medium heat until foamy and amber. Pour into a bowl and let cool slightly.
  3. Whisk together the dry ingredients: flour, salt, cinnamon, baking soda, and baking powder.
  4. Combine the cooled brown butter, dark brown sugar, and granulated sugar in a mixing bowl until smooth.
  5. Add the vanilla extract and bourbon, then beat in the eggs one at a time.
  6. Fold the flour mixture into the wet ingredients until just combined.
  7. Stir in the chocolate chunks and toasted pecans.
  8. Chill the dough in plastic wrap for at least 4 hours or overnight.
  9. Prepare the oven by preheating to 350°F (175°C) and lining baking sheets with parchment paper.
  10. Scoop the dough into balls, press a pecan half on top (if using), and bake for 12 minutes until golden brown. Cool on the baking sheet for 15 minutes before transferring to a wire rack.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For freezing, unbaked scooped dough can be frozen for up to 3 months.

Nutrition

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