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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Bliss

Indulge in the unique flavors of Brown Butter Bourbon Pecan Chocolate Chunk Cookies, a perfect treat for gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 6 hours 7 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups Pecan Halves Adds delightful crunch and depth; substitute with walnuts for a different flavor profile.
  • 2 sticks Unsalted Butter Creates richness and moisture; browning enhances the nuttiness of the cookies.
  • 2.5 cups All-Purpose Flour Provides structure for the cookies to hold together perfectly.
  • 1 tsp Salt Elevates overall flavor; reduce to ½ tsp for a lower sodium option.
  • 0.5 tsp Ground Cinnamon Imparts a warm, spicy note; optional but highly recommended for extra coziness.
  • 0.5 tsp Baking Soda Essential leavening agent that helps create a tender cookie texture.
  • 1 tsp Baking Powder Essential leavening agent that helps create a tender cookie texture.
  • 1 cup Dark Brown Sugar Adds moisture and a deep, rich flavor; swap with light brown sugar for a milder taste.
  • 0.5 cup Granulated Sugar Sweetens the dough and aids in cookies' lovely texture.
  • 2 tsp Vanilla Extract Boosts the cookie’s overall flavor; opt for pure vanilla extract for best results.
  • 3 tbsp Bourbon Brings a delightful depth of flavor; can be omitted for a non-alcoholic treat, but it’s a key ingredient.
  • 2 large Eggs Binds everything together, ensuring a chewy and satisfying texture; should be at room temperature.
  • 8 oz Semi-Sweet or Dark Chocolate Adds luxurious richness; you can choose milk chocolate for a sweeter flavor.
For Topping
  • 24 pieces Pecan Halves Optional for decoration.
  • 1 tbsp Flaky Sea Salt Offers a beautiful finish and a perfect sweet-salty contrast to each bite.

Equipment

  • Skillet
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Parchment paper
  • cookie scoop
  • baking sheets
  • Wire cooling rack

Method
 

Step-by-Step Instructions
  1. Begin by melting 1 ½ tablespoons of unsalted butter in a skillet over medium heat. Once it's melted, add the chopped pecans and toast them for 4–5 minutes, stirring frequently until they turn lightly golden and fragrant. Set the toasted pecans aside on a plate to cool while you prepare the rest of the cookie dough.
  2. In a medium saucepan, melt 2 sticks of unsalted butter over medium heat. Swirl the melted butter occasionally as it cooks for about 5–7 minutes, until it develops an amber color and a nutty aroma. Be attentive to avoid burning; once browned, remove it from heat and pour it into a mixing bowl to cool slightly.
  3. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of ground cinnamon, ½ teaspoon of baking soda, and 1 teaspoon of baking powder. Set aside.
  4. Into the bowl with the slightly cooled brown butter, add 1 cup of dark brown sugar and ½ cup of granulated sugar. Beat on medium speed until smooth and well incorporated. Stir in 2 teaspoons of vanilla extract and 3 tablespoons of bourbon, followed by 2 large eggs, one at a time, mixing well after each addition.
  5. Gradually fold in the flour mixture to the wet ingredients using a spatula, mixing just until everything is combined. Stir in the 8 ounces of semi-sweet or dark chocolate chunks along with the toasted pecans.
  6. Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for a minimum of 4 hours, or overnight if possible.
  7. When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Using a large cookie scoop, portion out dough balls about 3 tablespoons each, spacing them 3 inches apart on the baking sheets. Press a pecan half onto the top of each dough ball.
  9. Slide the baking sheets into your preheated oven and bake for approximately 12 minutes until golden brown around the edges with a slightly soft center.
  10. Remove the cookies from the oven and allow them to cool on the baking sheets for about 15 minutes, then transfer to a wire cooling rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Cool the butter properly, chill the dough, measure accurately, watch the browning, and add sea salt for a perfect baking experience.

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