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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies
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These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are chewy, crunchy, and full of deep, rich flavors. Brown butter and bourbon give these cookies a complex, nutty aroma, while toasted pecans and chocolate chunks provide perfect texture and sweetness.

Ingredients

  • 1 and 1/2 cups pecan halves, finely chopped

  • 1 and 1/2 tablespoons unsalted butter

  • 2 sticks unsalted butter, melted until browned

  • 2 and 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup dark brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 3 tablespoons bourbon

  • 2 large eggs, at room temperature

  • 8 ounces semi-sweet or dark chocolate, roughly chopped into chunks

  • 24 pecan halves, for decoration (optional)

  • 1 tablespoon flaky sea salt (optional)

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Instructions

  1. Melt 1 and 1/2 tablespoons butter in a large skillet over medium heat. Add chopped pecans and toast for 4–5 minutes, stirring occasionally. Set aside.
  2. In a saucepan, melt 2 sticks butter over medium heat. Cook, swirling occasionally, until foamy and amber in color with brown bits. Remove from heat and pour into a heatproof bowl.
  3. In a large bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Set aside.
  4. In a separate large bowl, beat browned butter and both sugars with a mixer on medium speed until combined, about 1 minute.
  5. Add vanilla and bourbon; mix until incorporated.
  6. Add eggs one at a time, beating 15 seconds after each addition.
  7. Using a spatula, fold in the flour mixture until just combined.
  8. Fold in toasted pecans and chocolate chunks.
  9. Cover the dough and refrigerate for 4 hours.
  10. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
  11. Scoop dough into 3-tablespoon balls and place 3 inches apart on sheets.
  12. Press a pecan half on top of each (optional).
  13. Bake for 12 minutes or until golden brown.
  14. Press extra chocolate and pecans on warm cookies and sprinkle with sea salt (optional).
  15. Cool on pan for 15 minutes before transferring to wire rack.

Notes

  • Use a quality bourbon like Bulleit for best flavor.
  • To avoid hard dough, scoop before chilling.
  • Do not overbake—cookies continue to firm as they cool.
  • Sprinkle sea salt after baking for a sweet-salty finish.

Find it online: https://www.cookwithbenchi.com/bourbon-pecan-chocolate-chunk-cookies/