BROWN BUTTER BOURBON PECAN CHOCOLATE CHUNK COOKIES

In Cookies, Dessert 1406 views

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are crunchy, chewy, and SO flavorful! The perfect holiday cookie recipe. And a must try for bourbon lovers.

Yesterday I made a batch of blueberry bourbon hand pies and realized upon cleaning up that our bottle of bourbon was almost empty. It had less than 3 tablespoons left… so instead of putting it back on the bar cart, I decided to test a cookie recipe I’ve been dreaming about for a while now. Brown Butter Bourbon Pecan Chocolate Chunk Cookies! I figured I’d play around with the recipe and then share them sometime in the Fall, because let’s be honest… these beauties are holiday baking material! But the results turned out SO epic that I knew I couldn’t keep them from you all Summer.

Since treats this great hang tight for no season! So right away, I present you with earthy colored spread whiskey chocolate lump walnut treats!,Each chomp is crunchy, chewy, delightful, and daintily spiked with whiskey! Furthermore, don’t stress… you’re not going to get a buzz from these marvels. In any case, the whiskey adds an exceptional flavor that truly radiates through! Everybody will need to understand what the “mystery fixing” is.

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Ingredients

For the Buttered Pecans:

  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the 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 into the measuring cup!)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup dark brown 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 dark chocolate, roughly chopped into chunks 
  • 24 pecan halves, for decoration, optional.

Instructions

For the Buttered Pecans:

  • Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:

  1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  2. Once the butter is at room temperature, you’re ready to get baking!
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For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed. 
  2. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  3. In a large bowl using a handheld electric mixer, or in the bowl 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 in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans. 
  4. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired. 
  5. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
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