Advertisement
On a brisk winter afternoon, there’s nothing quite like the scent of freshly baked cookies wafting through the house. These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a cozy treat you won’t want to miss. They showcase a delightful blend of rich flavors, with nutty brown butter and crunchy pecans, making them perfect for your holiday baking adventures. What’s even better? This recipe is quick to prepare, letting you whip up a batch in no time, and they’re versatile enough to impress any crowd. Whether you’re savoring them with a mug of hot chocolate by the fire or gifting them to friends, these cookies will warm your heart and indulge your senses. Are you ready to discover how to make this irresistible holiday favorite?
Why are these cookies a must-bake?
Irresistible Comfort: These Brown Butter Bourbon Pecan Chocolate Chunk Cookies offer unmatched warmth, making them the ultimate cozy treat during the colder months.
Quick Prep: With a straightforward method, you can have these mouth-watering delights ready in no time, perfect for spontaneous gatherings or an indulgent night in.
Versatile Variations: Whether you want to swap out pecans for walnuts or make them nut-free, this recipe allows for endless customization to suit your taste.
Crowd-Pleasing Flavor: The combination of nutty brown butter, rich chocolate, and a touch of bourbon ensures your guests will be coming back for seconds. Serve them warm with a side of homemade hot chocolate, or try these Homemade Chocolate Chip Cookies for an extra treat!
Brown Butter Bourbon Pecan Chocolate Chunk Cookie Ingredients
For the Cookie Dough
Advertisement
- Pecan Halves – Adds crunch and rich flavor; substitute with walnuts if desired.
- Unsalted Butter – Creates a rich texture; must be browned for the best results. Substitute half with coconut oil for a dairy-free option.
- All-Purpose Flour – Provides structure; best not to substitute unless using a gluten-free blend.
- Salt – Enhances flavor; can use sea salt or kosher salt.
- Ground Cinnamon – Adds warmth; can substitute with nutmeg for a different flavor profile.
- Baking Soda – Aids leavening for a chewy cookie consistency.
- Baking Powder – Ensures rise; necessary for successful rising.
- Dark Brown Sugar – Adds moisture and deep flavor; can substitute with light brown sugar.
- Granulated Sugar – Balances sweetness; consider coconut sugar for a lower glycemic option.
- Vanilla Extract – Provides aromatic flavor; imitation vanilla can work in a pinch.
- Bourbon – Introduces a complex flavor profile; may omit for a non-alcoholic version or substitute with whiskey.
- Large Eggs – Contributes moisture; should be at room temperature for better mixing.
- Semi-Sweet/Dark Chocolate – Adds richness; swap with milk chocolate for added sweetness or omit for a simpler cookie.
- Flaky Sea Salt (optional) – Enhances sweetness and can be omitted if desired.
Step‑by‑Step Instructions for Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Step 1: Prepare Buttered Pecans
In a skillet over medium heat, melt the pecan halves in a tablespoon of unsalted butter. Stir frequently for about 4-5 minutes until the pecans are golden and fragrant. This toasting process enhances their flavor and adds a delightful crunch to your Brown Butter Bourbon Pecan Chocolate Chunk Cookies. Once done, set the pecans aside to cool.
Step 2: Brown the Butter
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continuously for 5-7 minutes until the butter turns a rich amber color and emits a nutty aroma. Be vigilant as the butter can burn quickly. This perfectly browned butter is essential for achieving the deep flavor profile of your cookies.
Step 3: Mix Dry Ingredients
While your butter cools slightly, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon in a separate bowl. This step ensures an even distribution of the leavening agents and spices, laying a solid foundation for your cookie dough.
Step 4: Combine Ingredients
In a large mixing bowl, combine the browned butter with 1 cup of dark brown sugar and ½ cup of granulated sugar. Mix until smooth and glossy, then add in 1 tablespoon of vanilla extract, 2 tablespoons of bourbon, and 2 large eggs, one at a time. Beating the mixture until it is pale and fluffy helps to create a light texture in your Brown Butter Bourbon Pecan Chocolate Chunk Cookies.
Step 5: Incorporate Dry Ingredients
Gradually fold the dry mixture into the wet batter using a spatula or wooden spoon to prevent overmixing. Mix until just combined, then gently fold in the cooled pecans and 1 cup of semi-sweet or dark chocolate chunks. This mixture should look thick and luscious, with visible chunks of chocolate and pecans peeking through.
Step 6: Chill Dough
Cover the cookie dough with plastic wrap and refrigerate for at least 4 hours, or if you’re pressed for time, 30-45 minutes. Chilling the dough is crucial to prevent spreading during baking, ensuring your cookies maintain that perfect thick shape typical of Brown Butter Bourbon Pecan Chocolate Chunk Cookies.
Step 7: Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Press a few pecan halves on top for a decorative touch, then bake for 12 minutes or until the edges are lightly golden and the centers look set yet soft.
Step 8: Cool
Once baked, remove the cookies from the oven and let them cool on the sheet for about 15 minutes. This step allows them to firm up slightly before transferring them to a cooling rack. The warm cookies will have crispy edges and a chewy center, embodying the deliciousness of Brown Butter Bourbon Pecan Chocolate Chunk Cookies.
Brown Butter Bourbon Pecan Chocolate Chunk Cookies Variations
Feel free to add your unique twist to these delightful cookies and make them your own!
-
Nut-Free: Swap pecans with sunflower or pumpkin seeds for an equally crunchy texture. This keeps the spirit of the cookies alive while accommodating nut allergies.
-
Non-Alcoholic: Replace bourbon with a splash of almond extract. This will still offer an aromatic flavor without the alcohol, making it a great option for family gatherings.
-
Sweet & Tart: Mix in dried cranberries or cherries for a fruity surprise in every bite. The burst of sweetness balances beautifully with the rich chocolate and buttery pecans.
-
Vegan Option: For a plant-based rendition, substitute eggs with flax eggs and replace butter with coconut oil. You won’t sacrifice flavor, and they’ll be a hit at any gathering!
-
Extra Crunch: Fold in crushed pretzels for that perfect salty-sweet combination. This added texture creates a surprising dimension for your taste buds.
-
Spice It Up: Add a hint of cayenne pepper or chili powder for an unexpected flavor kick. The warmth will surprise your palate in the best way!
-
Chocolate Lovers: Use only dark chocolate for a richer taste, or add a mix of white chocolate chunks for a delightful contrast in taste and color.
-
Festive Flavors: Incorporate seasonal spices like ginger or nutmeg for a cozy holiday flavor profile that will fill your home with a festive aroma. For a festive twist, why not serve these alongside some Strawberry Chocolate Cookies for a splash of color and fun?
Expert Tips for Brown Butter Bourbon Pecan Chocolate Chunk Cookies
- Brown Butter Precision: Always watch the butter closely while browning to avoid burning; the right color enhances the nutty flavor essential for these cookies.
- Chill for Success: Never skip the chilling step; it prevents cookies from spreading too thin while baking, maintaining that thick-chewy texture.
- Egg Mixing: When incorporating eggs, beat until the mixture is pale yellow. This ensures a fluffier cookie that rises appropriately, making your Brown Butter Bourbon Pecan Chocolate Chunk Cookies irresistible!
- Customize Wisely: If you’re experimenting with variations, make sure to balance flavors. For example, adding extra spices or dried fruits can alter the cookie dynamics, so taste as you go!
- Storage Know-How: Store remaining cookies in an airtight container at room temperature. They stay fresh and tasty for up to one week, perfect for cookie cravings any time.
What to Serve with Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Indulging in these cookies is just the beginning—pair them with delightful accompaniments for a complete experience.
-
Creamy Vanilla Ice Cream: The coolness of ice cream pairs wonderfully with warm cookies, creating a delightful contrast that is simply irresistible.
-
Rich Hot Chocolate: Sip on a steaming cup of rich hot chocolate for a cozy combination that elevates the holiday spirit. The chocolate flavors in the drink will enhance the cookie’s creamy chocolate chunks.
-
Salted Caramel Sauce: Drizzle this luscious sauce on top of warm cookies for an indulgent treat. The balance of sweet and salty elevates every bite.
-
Spiced Chai Latte: Enjoy with a fragrant spiced chai latte that adds warmth and depth, complementing the cinnamon in your cookies beautifully.
-
Fresh Berries: Serve a side of fresh berries like raspberries or strawberries for a burst of tartness that cuts through the rich sweetness of the cookies. Their juiciness adds a refreshing element to your dessert spread.
-
Nutty Coffee: A cup of nutty, medium roast coffee brings out the flavors of toasted pecans and rounds off this delightful cookie experience perfectly.
-
Cheesecake Brownies: Treat yourself with a fudgy cheesecake brownie alongside. These rich treats will undoubtedly make for an unforgettable dessert platter.
How to Store and Freeze Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to keep them soft and flavorful.
Fridge: For longer freshness, you can refrigerate the cookies for up to 2 weeks in an airtight container; however, this may change their texture slightly.
Freezer: Freeze cookie dough balls for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a container. No thawing needed before baking!
Reheating: To enjoy your cookies warm, reheat them in the oven at 350°F (175°C) for about 5 minutes, or until they are just warmed through, and the chocolate is melty.
Make Ahead Options
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the cookie dough up to 24 hours in advance by following the first five steps and chilling it in the refrigerator. This resting period allows the flavors to deepen while maintaining the cookie’s signature chewy texture. When you’re ready to bake, simply scoop the chilled dough onto a baking sheet and bake for 12 minutes at 350°F (175°C). If you’d like, you can also freeze the dough for up to 3 months; just scoop the dough balls onto a baking sheet, freeze them until firm, then store in a freezer bag. No need to thaw before baking! Enjoy warm cookies with a little planning ahead!
Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe FAQs
What type of pecans should I use?
Absolutely go for fresh pecan halves to get that rich flavor and satisfying crunch. If you can’t find them, walnuts are a lovely alternative, offering a similar texture that pairs well with the chocolate.
How long can I store these cookies?
You can keep your Brown Butter Bourbon Pecan Chocolate Chunk Cookies in an airtight container at room temperature for up to 1 week. For extended freshness, they can last up to 2 weeks in the fridge, but note that this may slightly change their texture.
Can I freeze the cookie dough?
Absolutely! In fact, I often prepare extra dough to freeze for later bake-offs. Just scoop the dough into balls and freeze them on a baking sheet for about an hour. Once solid, transfer the cookie dough balls to a container. They’ll keep well for up to 3 months! When you’re ready to bake, there’s no need to thaw—just pop them in the oven and add a couple of extra minutes to your bake time.
Why do I need to chill the cookie dough?
Chilling the dough is a key step to achieving that perfect thick and chewy texture. It prevents excessive spreading during baking, ensuring each cookie comes out just right. If you’re in a hurry, you can chill the dough for only 30-45 minutes, but a longer chill (at least 4 hours) is best for the ultimate cookies.
Are these cookies suitable for my pets?
While these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are utterly delectable for humans, they contain ingredients like chocolate and nuts that are not safe for pets. Always keep such treats out of reach to ensure your furry friends remain healthy and happy!
Can I make any substitutions for dietary considerations?
Yes, indeed! If you’re looking for a vegan option, replace the eggs with flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg) and swap the butter for coconut oil. Additionally, if you’re nut-free, sunflower seeds or pumpkin seeds can shine in place of the pecans, keeping the cookie delightful without the nuts.
Brown Butter Bourbon Pecan Chocolate Chunk Cookies Bliss
Ingredients
Equipment
Method
- In a skillet over medium heat, melt the pecan halves in a tablespoon of unsalted butter for about 4-5 minutes until golden and fragrant. Set aside to cool.
- In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir for 5-7 minutes until it turns a rich amber color.
- Whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon in a separate bowl.
- Combine the browned butter with 1 cup of dark brown sugar and ½ cup of granulated sugar until smooth. Add 1 tablespoon of vanilla extract, 2 tablespoons of bourbon, and the eggs one at a time.
- Gradually fold the dry mixture into the wet batter, then gently fold in the cooled pecans and 1 cup of chocolate chunks.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours, or 30-45 minutes if pressed for time.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoons of dough onto sheets, press a few pecan halves on top, and bake for 12 minutes.
- Let the cookies cool on the sheet for about 15 minutes before transferring to a cooling rack.
