Introduction

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies offer a delightful combination of nutty, boozy, and chocolate flavors. Rich browned butter and a splash of bourbon elevate classic pecan chocolate chip cookies to a new level of indulgence. Perfect for sharing or savoring with a cup of coffee or milk.

The image shows a close-up of seven round chocolate chip cookies with pecans on a dark textured baking surface replaced with a white marbled texture. Each cookie is golden brown with uneven rough texture, topped with large dark chocolate chunks and whole pecans, both slightly sunken into the soft dough. A woman's hand is gently holding one of the cookies near the center right, lifting it slightly, showing the thickness and soft texture of the cookie edges. The light highlights the glossy chocolate and the nuts' textured wrinkles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 1 and 1/2 tablespoons butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted. Set aside to cool.

For the Brown Butter: In a saucepan over medium heat, melt the 2 sticks of unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and begins to pop. It will turn a rich amber color with browned bits and emit a nutty aroma. Remove from heat immediately and pour into a large mixing bowl.

Mix Dry Ingredients: In a large bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Set aside.

Combine Sugars and Butter: Using a handheld or stand mixer on medium speed, beat the browned butter with both sugars until well combined, about 1 minute.

Add Flavors: Beat in vanilla extract and bourbon until incorporated.

Add Eggs: Add eggs one at a time, beating for 15 seconds after each addition. Turn off the mixer.

Combine Batter: Using a wooden spoon or rubber spatula, gently fold in the flour mixture just until it starts to disappear. Then fold in the toasted pecans and chocolate chunks.

Chill Dough: Cover the bowl and refrigerate the dough for 4 hours to firm up.

Prepare to Bake: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Scoop Cookies: Using a large cookie scoop, portion dough into 3-tablespoon-sized balls. Place on baking sheets, leaving about 3 inches between each for spreading.

Decorate: Firmly press a pecan half on top of each cookie dough ball.

Bake: Bake one tray at a time for 12 minutes or until golden brown. If edges spread, gently press them back after removing from the oven.

Finish: While cookies are warm, press extra chocolate chunks and pecan pieces on top and sprinkle with flaky sea salt if using.

Cool: Allow cookies to cool on the pan for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a stronger bourbon flavor, add an extra tablespoon of bourbon, but avoid adding too much liquid to maintain dough consistency.

Use bittersweet chocolate chunks for a more intense chocolate taste.

Swap pecans for walnuts or macadamia nuts for a different nutty profile.

Chilling the dough overnight enhances flavor and texture even more.

FAQs

Can I substitute bourbon with vanilla extract?

Yes, you can replace the bourbon with additional vanilla extract, but the cookies will lack the unique warm flavor bourbon adds.

Why do I need to brown the butter?

Browned butter adds a rich, nutty, and caramel-like depth of flavor that elevates the cookies beyond the usual buttery taste.

Dessert

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe