Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Indulge in these rich and nutty cookies filled with chocolate chunks and pecans, perfect for any gathering or a cozy night in.
Ingredients
For the Cookie Dough
- 1.5 cups 1 and 1/2 cups pecan halves, finely chopped for a buttery crunch
- 1.5 tablespoons 1 and 1/2 tablespoons unsalted butter to enhance the richness
- 2 sticks 2 sticks unsalted butter, melted until browned for that deep, nutty flavor
- 2.5 cups 2 and 1/2 cups all-purpose flour the base that provides a tender crumb
- 1 teaspoon 1 teaspoon salt to balance the sweetness
- 0.5 teaspoon 1/2 teaspoon ground cinnamon adding a warm spice note
- 0.5 teaspoon 1/2 teaspoon baking soda for a light texture
- 1 teaspoon 1 teaspoon baking powder to help the cookies rise
- 1 cup 1 cup dark brown sugar, packed for a deep caramel flavor
- 0.5 cup 1/2 cup granulated sugar to add sweetness
- 2 teaspoons 2 teaspoons vanilla extract for a sweet aroma
- 3 tablespoons 3 tablespoons non-alcoholic bourbon or bourbon extract for flavor without alcohol
- 2 large 2 large eggs, at room temperature for a rich, moist cookie
- 8 ounces 8 ounces semi-sweet or dark chocolate, roughly chopped into chunks for that heavenly melty chocolate
- 24 pieces 24 pecan halves, for decoration optional
- 1 tablespoon 1 tablespoon flaky sea salt optional, for a delightful finish
Instructions
Preparation of Ingredients
- Melt 1 and 1/2 tablespoons of unsalted butter in a large skillet over medium heat. Add in the finely chopped pecans and stir occasionally for 4-5 minutes until lightly golden brown. Set aside to cool.
- In another saucepan, melt the two sticks of unsalted butter over medium heat until it becomes a rich amber color with a nutty aroma. Pour into a mixing bowl and let cool slightly.
- In a separate bowl, whisk together all-purpose flour, salt, ground cinnamon, baking soda, and baking powder.
Mixing the Dough
- Beat the cooled browned butter with dark brown sugar and granulated sugar until smooth. Add vanilla extract and non-alcoholic bourbon, stirring until well combined.
- Add the eggs one at a time, beating well after each addition until the mixture is glossy.
- Gently fold in the flour mixture until just combined. Then, gently fold in the chocolate chunks and the toasted pecans.
Chilling the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Baking the Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once the dough has chilled, scoop it into 3-tablespoon balls and arrange on the baking sheets, leaving space for spreading. Top each ball with a pecan half.
- Bake for about 12 minutes or until edges are golden brown. Once out of the oven, press extra chocolate chunks and pecans onto warm cookies and sprinkle with flaky sea salt if desired.
- Allow to cool on the pan for about 15 minutes before transferring to a cooling rack.
Notes
Toast your pecans before use for added flavor. Don't overmix the dough; gentle folding is key.