If you are searching for a cookie that brings together rich nuttiness, a sophisticated boozy twist, and decadent melty chocolate, the Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe will become your new obsession. This treat combines the deep, caramelized flavor of brown butter with toasted pecans soaked in bourbon, all studded with generous chocolate chunks. Every bite is a perfect harmony of textures and flavors that feels like a warm hug from your oven to your heart.
Ingredients You’ll Need
Getting these cookies just right means starting with simple, high-quality ingredients that each add their own magic. The balance of nuts, butter, sugar, and bourbon creates a complex, unforgettable flavor while the chocolate chunks bring that necessary gooey indulgence.
- Raw pecans: Toasted with bourbon to deliver a crisp, boozy crunch that sets these apart.
- Bourbon: Adds warmth and depth, elevating sweet and nutty notes without overpowering.
- Light or dark brown sugar: Contributes moistness and rich caramel undertones for chewy texture.
- Salted butter: Combining room temperature and browned butter layers buttery richness and nutty flavor.
- Granulated sugar: Gives just the right amount of sweetness and helps with crisp edges.
- Eggs: Bind everything together and add structure with a tender crumb.
- Vanilla extract: Smooths flavors and adds a welcoming aroma.
- All-purpose flour: The base of your cookie dough, lending the perfect balance of chewiness and structure.
- Baking soda: Provides gentle leavening for lightness.
- Kosher salt: Enhances all the flavors and balances sweetness.
- Chocolate chunks/chips: Big, melty pockets of chocolate that bring joy in every bite.
- Flaky sea salt: Optional finishing touch that heightens complexity with its delicate crunch.
How to Make Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Step 1: Toast the Pecans with Bourbon
Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. Toss the pecans with a tablespoon of bourbon and a bit of brown sugar right on the sheet, then toast them for 8 to 10 minutes until they emit a nutty aroma. The bourbon aroma intensifies and the sugar caramelizes lightly while toasting. Finish by sprinkling flaky sea salt and roughly chopping the pecans to add a lively crunch to your cookies.
Step 2: Brown the Butter
Next, take one stick of butter and melt it over medium heat. Watch carefully as it foams and then transitions into a rich brown color with nutty scents, about 3 to 4 minutes. This step is essential because it elevates the butter flavor beyond ordinary cookies. Once browned, transfer the butter to a heatproof bowl and pop it in the freezer to cool for around 10 to 15 minutes—cool but still liquid is what you’re aiming for.
Step 3: Mix the Dough
In a large mixing bowl, cream together the remaining stick of softened butter, the cooled browned butter, brown sugar, and granulated sugar until the mixture feels light and creamy. Beat in two eggs, one at a time, to maintain smooth texture. Stir in the remaining tablespoon of bourbon and vanilla extract for that warm, fragrant touch. Then add all the dry ingredients—flour, baking soda, and kosher salt—and fold everything together gently. Finally, fold in the toasted chopped pecans and generous chunks of chocolate. If the dough feels sticky, sprinkling in a tablespoon or two of flour helps achieve a workable consistency.
Step 4: Shape and Bake
Roll your cookie dough into generous two-tablespoon balls, spacing them out on your prepared sheet by about three inches. Lightly flatten each ball to start the perfect shape. Bake for about 7 minutes, then give the baking sheet two taps on the counter to gently flatten your cookies. Pop them back in the oven for another 2 to 4 minutes until the edges look set but the centers remain soft. Take them out, tap the sheet 1 or 2 more times, and allow the cookies to cool right on the sheet. They’ll finish baking to perfection as they cool. A sprinkle of flaky salt on top adds a wonderful finishing contrast.
How to Serve Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Garnishes
A light dusting of flaky sea salt is a delightful way to punctuate the sweetness and bring out the bourbon’s warmth. You can also add a drizzle of melted chocolate or a tiny dollop of whipped cream for a special occasion treat.
Side Dishes
These cookies pair beautifully with a glass of cold milk, a cup of strong coffee, or even a smooth glass of bourbon or whiskey for adults who want to echo those rich flavors. A scoop of vanilla ice cream could turn this into a dessert that feels indulgent and memorable.
Creative Ways to Present
For parties, stack the cookies alongside small bowls of pecans and chocolate chunks to let guests create their own dessert combos. Or sandwich two cookies with a dollop of bourbon-infused buttercream or cream cheese frosting for an irresistible upgrade.
Make Ahead and Storage
Storing Leftovers
Your freshly baked Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe cookies stay fresh when stored in an airtight container at room temperature for up to four days. Proper storage keeps the edges slightly crisp while the centers remain soft and melty.
Freezing
If you want to prepare in advance, spoon out the dough balls onto a baking sheet and freeze them for up to three months. When you’re ready for fresh-baked cookies, thaw the dough balls at room temperature briefly, then bake as usual. This makes it easy to enjoy bakery-quality cookies whenever the craving hits.
Reheating
To bring back the just-baked warmth, pop the cookies in a preheated 300°F oven for 5 minutes or microwave each cookie for about 15 seconds. This revives the gooey texture and layers of flavor perfectly.
FAQs
Can I use different nuts instead of pecans?
Absolutely! Walnuts or almonds can work beautifully, although pecans provide a uniquely buttery, sweet nuttiness that complements the bourbon especially well.
Is it necessary to brown the butter?
Browning the butter transforms its flavor and adds richness and a toffee-like aroma that ordinary melted butter can’t match. It’s well worth the extra step for this cookie.
Can I omit the bourbon?
You can, but the bourbon adds a subtle warmth and complexity that lifts these cookies above your average chocolate chip. A splash of vanilla or a touch of bourbon extract can be a good alternative.
What type of chocolate chunks should I use?
Use high-quality semi-sweet or bittersweet chocolate chunks for the best melt and contrast. Avoid overly sweet chips to keep the flavor balanced.
How can I make the cookies extra chewy?
Ensure not to overbake and consider adding an extra tablespoon of brown sugar for moisture. Also, slightly underbaking and letting the cookies finish on the hot sheet works wonders.
Final Thoughts
The Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe is truly a celebration of texture, flavor, and warmth all wrapped in a chewy, melty cookie. Once you make these, they are guaranteed to become your go-to recipe for sharing joy and deliciousness with family and friends. Trust me, you’ll savor every crumb!
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Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Indulge in the rich, nutty flavor of Brown Butter Bourbon Pecan Chocolate Chunk Cookies. These cookies feature toasted bourbon-soaked pecans, luscious browned butter, and chunks of chocolate, all combined to create a perfectly chewy and fudgy treat. Finished with a sprinkle of flaky sea salt, they offer a delightful balance of sweet and salty flavors, making them an irresistible cookie to enjoy warm or store for later.
- Total Time: 45 minutes
- Yield: 24 cookies
Ingredients
Toasted Pecans
- 3/4 cup raw pecans
- 2 tablespoons bourbon (divided: 1 tbsp for toasting, 1 tbsp for dough)
- 1 tablespoon light or dark brown sugar
- flaky sea salt, to taste
Brown Butter
- 2 sticks (1 cup) salted butter, at room temperature, divided (1 stick for browning, 1 stick for mixing)
Dough
- 3/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (plus up to 2 tablespoons extra if dough is sticky)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
Instructions
- Preheat and Toast Pecans: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On the baking sheet, combine the pecans with 1 tablespoon bourbon and 1 tablespoon brown sugar. Bake for 8-10 minutes until the pecans are toasted and fragrant. Remove from oven and sprinkle with flaky sea salt, then roughly chop the pecans once cooled.
- Brown the Butter: In a small saucepan over medium heat, add 1 stick of butter and cook, stirring occasionally, until it turns golden brown and emits a nutty aroma, about 3-4 minutes. Remove from heat immediately to prevent burning and pour into a heatproof bowl. Chill in the freezer for 10-15 minutes to cool but not harden.
- Mix the Dough: In a large mixing bowl, beat together the remaining 1 stick of room temperature butter, the cooled browned butter, 3/4 cup brown sugar, and granulated sugar until the mixture is well combined and creamy. Add the eggs one at a time, beating after each addition. Stir in the remaining tablespoon of bourbon and the vanilla extract until smooth. In a separate bowl, whisk together the flour, baking soda, and kosher salt, then gradually add to the wet ingredients and fold until just combined. Incorporate the chopped chocolate chunks and toasted pecans. If the dough feels sticky, add up to 2 tablespoons more flour to make it easier to handle.
- Shape the Cookies: Roll the dough into balls about 2 tablespoons in size. Place them on the prepared baking sheet spaced 3 inches apart. Gently flatten each dough ball slightly with the palm of your hand or a spatula.
- Bake and Flatten: Bake the cookies in the preheated oven for 7 minutes. After 7 minutes, remove the baking sheet and firmly tap it twice on the counter to flatten the cookies. Return to the oven and bake for an additional 2-4 minutes, until the edges are beginning to set but the centers remain slightly doughy.
- Final Flatten and Cool: Remove the cookies and tap the baking sheet 1-2 more times to flatten the cookies again. Allow the cookies to cool on the baking sheet. They will continue to cook as they cool, achieving a perfect chewy texture. Sprinkle with flaky sea salt if desired. Enjoy the cookies warm for the best texture and flavor, or cool completely and store in an airtight container for up to 4 days.
Notes
- The cookie dough balls can be frozen for up to 3 months. To bake, thaw the dough balls completely and bake as directed.
- For best results, use high-quality bourbon and chocolate chunks for a richer flavor.
- Chilling the browned butter is essential to prevent it from melting the other butter and to maintain proper dough consistency.
- Adjust the flour slightly if your dough feels too sticky to handle comfortably.
- Sprinkling flaky sea salt adds a beautiful contrast to the sweetness and enhances the cookie flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
