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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Delight

This Brown Butter Bourbon Pecan Chocolate Chunk Cookies recipe combines rich flavors and a delightful aroma, perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 5 hours 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Must be browned for best results; substitute half with coconut oil for a dairy-free option.
  • 2 cups All-Purpose Flour Best not to substitute unless using a gluten-free blend.
  • 1 teaspoon Salt Sea salt or kosher salt can be used.
  • 1 teaspoon Ground Cinnamon May substitute with nutmeg for a different profile.
  • 1 teaspoon Baking Soda Aids leavening for a chewy cookie consistency.
  • 1/2 teaspoon Baking Powder Ensures rise; should not be substituted.
  • 3/4 cup Dark Brown Sugar Can substitute with light brown sugar.
  • 1/2 cup Granulated Sugar Consider coconut sugar for a lower glycemic option.
  • 2 teaspoons Vanilla Extract Imitation vanilla works in a pinch.
  • 1/4 cup Bourbon May omit for a non-alcoholic version or substitute with whiskey.
  • 2 large Eggs Ensure they are at room temperature for even mixing.
  • 1 cup Semi-Sweet/Dark Chocolate Add richness; swap with milk chocolate for sweetness or leave out for a simpler cookie.
  • 1 cup Pecan Halves Adds crunch and rich flavor; substitute with walnuts if desired.
For Topping
  • Flaky Sea Salt Optional; enhances sweetness; can be omitted if desired.

Equipment

  • Skillet
  • Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare Buttered Pecans - Toast pecan halves in a skillet with melted unsalted butter over medium heat for 4-5 minutes until golden brown.
  2. Step 2: Brown the Butter - Melt unsalted butter in a saucepan over medium heat for 5-7 minutes until deep amber and nutty aroma develops.
  3. Step 3: Mix Dry Ingredients - Whisk together flour, salt, cinnamon, baking soda, and baking powder in a large bowl.
  4. Step 4: Combine Ingredients - Mix browned butter with dark brown sugar and granulated sugar, then add eggs and vanilla until combined.
  5. Step 5: Incorporate Dry Ingredients - Fold the dry mixture into the wet batter, then add chocolate chunks and toasted pecans.
  6. Step 6: Chill Dough - Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. Step 7: Bake - Preheat oven to 350°F (175°C), scoop dough onto baking sheet, press pecans on top, and bake for about 12 minutes.
  8. Step 8: Cool - Allow cookies to cool on the pan for 15 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough is crucial for preventing cookies from spreading too much and helps achieve a chewy texture. Store cookies in an airtight container at room temperature.

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