Brown Butter Bourbon Pecan Chocolate Chunk Cookies

In Chocolate, Cookies, Snack 9663 views

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are crunchy, chewy, therefore flavorful! An ideal holiday cookie recipe. And essential try for bourbon lovers

Yesterday I made a batch of blueberry bourbon hand pies and realized upon clearing up our bottle of bourbon was almost empty. It had significantly less than 3 tablespoons left… so rather than putting it back around the bar cart, I made a decision to test a cookie recipe I’ve been dreaming about for some time now. Brown Butter Bourbon Pecan Chocolate Chunk Cookies! I figured I’d experiment using the recipe and share them sometime in the Fall, because let’s be honest… these beauties are holiday baking material! However the results proved SO epic which i knew I couldn’t keep them from you all Summer.

Because cookies this good await no season! So without further ado, I make available to you brown butter bourbon chocolate chunk pecan cookies!

Ingredients

For that Buttered Pecans:

  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter
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For that Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 2 and 1/3 cups all-purpose flour (don’t pack the flour in to the measuring cup!)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup darkish sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons bourbon
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet OR chocolates, roughly chopped into chunks
  • 24 pecan halves, for decoration, optional

Instructions

For that Buttered Pecans:

  1. Melt butter in a big skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to five minutes, or until lightly toasted. Reserve until needed.

For that Brown Butter:

  1. Place the butter in a little saucepan over medium-high heat and cook for approximately three minutes – stirring almost constantly – before butter has browned. Pour the brown butter right into a heatproof bowl, making certain to scrape all the “toasted” bits in to the bowl aswell. Place the bowl within the refrigerator for just two 2 hours, or before butter reaches room temperature. You’ll know the butter reaches room temperature once you press a finger in to the top also it makes hook indentation. It will not be liquid whatsoever.
  2. After the butter reaches room temperature, you’re prepared to get baking!
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For that Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; reserve until needed.
  2. In a big bowl combine flour, salt, cinnamon, and baking soda; whisk well to mix then reserve until needed.
  3. In a big bowl utilizing a handheld electric mixer, or within the plate of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add the vanilla and bourbon and beat until combined. Add the eggs, individually, beating for 15 seconds after every addition. Turn mixer off. Utilizing a wooden spoon or sturdy rubber spatula, gently fold within the flour, stirring only before flour begins to disappear. Fold within the chocolate chunks and buttered pecans.
  4. Roll 3 tablespoon sized scoops of dough in the middle of your palms to create a ball (they must be big; almost a 1/4 cup), then put on prepared sheets (be sure to leave enough space among each cookie for inevitable spreading). Keep on with this process until all of the dough continues to be rolled. Press a pecan at the top of every cookie dough mound, if desired.
  5. Place baking sheets in preheated oven, individually, and bake for 9 to ten minutes, or until golden in the edges but nonetheless soft in the centre. Repeat with all cookie dough. Sprinkle cookies with sea salt right if they emerge from the oven. Let cookies cool for ten minutes around the baking sheet before transferring to some wire wrack to cool completely.
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