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Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

★★★★★

4.6 from 97 reviews
  • Author: Victor
  • Total Time: 4 hours 32 minutes
  • Yield: 24 cookies 1x

Description

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a decadent twist on the classic chocolate chip cookie. Infused with the rich, nutty flavor of browned butter and a splash of bourbon, complemented by toasted pecans and gooey chocolate chunks, these cookies offer a delightful balance of sweet, salty, and buttery notes. Perfectly crisp on the edges and chewy in the center, they make a sophisticated treat for any occasion.

Ingredients

Scale

Butterred Pecans

  • 1 and 1/2 cups (170 grams) pecan halves, finely chopped
  • 1 and 1/2 tablespoons (24 grams) unsalted butter

Brown Butter

  • 2 sticks (226 grams) unsalted butter, melted until browned

Dry Ingredients

  • 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

Sugars and Flavorings

  • 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

Wet Ingredients

  • 2 large eggs, at room temperature

Chocolate & Toppings

  • 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. Prepare the Buttered Pecans: Melt 1 and 1/2 tablespoons unsalted butter in a large skillet over medium heat. Add the finely chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted. Remove from heat and set aside.
  2. Make the Brown Butter: In a saucepan over medium heat, melt 2 sticks (226 grams) of unsalted butter. Continue cooking, swirling occasionally, watching closely as the butter foams and begins to pop. When it turns a rich amber with browned bits on the bottom and emits a nutty aroma, remove from heat immediately. Pour melted brown butter into a large mixing bowl.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Set aside.
  4. Combine Sugars and Brown Butter: Using a handheld electric mixer or a stand mixer with a paddle attachment, beat the brown butter and both sugars on medium speed for about 1 minute until well combined.
  5. Add Flavorings: Mix in vanilla extract and bourbon until incorporated.
  6. Incorporate Eggs: Add eggs one at a time, beating for 15 seconds after each addition. Turn mixer off.
  7. Fold in Dry Ingredients and Mix-ins: Using a wooden spoon or rubber spatula, gently fold in the flour mixture just until it starts to disappear. Then fold in the buttered pecans and chopped chocolate chunks, ensuring an even distribution without overmixing.
  8. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 4 hours to let flavors meld and dough firm up.
  9. Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  10. Portion Dough: Using a large cookie scoop, divide the dough into 3-tablespoon-sized balls and place them on the baking sheets, spacing each about 3 inches apart to allow spreading.
  11. Add Toppings: Press a whole pecan half firmly on top of each cookie dough ball for decoration.
  12. Bake Cookies: Bake one tray at a time for 12 minutes or until cookies are golden brown. If edges spread too much during baking, gently press the edges back in with a spatula immediately after removing from the oven.
  13. Finish Cookies: While cookies are still warm, press extra chocolate chunks and pecan pieces on top, then sprinkle with flaky sea salt if using.
  14. Cool: Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • For best texture and flavor, use unsalted butter to control saltiness in the cookies.
  • Make sure to watch the butter carefully while browning; it can go from perfect to burnt quickly.
  • Chilling the dough is essential for proper flavor development and to prevent cookies from spreading too much.
  • If bourbon flavor is not desired, you can substitute with vanilla extract but the depth will be different.
  • Flaky sea salt is optional but highly recommended to balance the sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown butter cookies, bourbon cookies, pecan chocolate chunk cookies, chocolate chip cookies, homemade cookies, holiday cookies

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