Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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