Brown Butter Bourbon Pecan Chocolate Chunk Cookies
User Reviews
4.9
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Description
The Brown Butter Bourbon Pecan Chocolate Chunk Cookies begin with toasting fine-chopped pecans in melted butter to bring out their nutty aroma. Separately, butter is browned over medium heat until foamy and amber with nutty smells, then combined with dry ingredients including flour, salt, cinnamon, baking soda and powder, and sugars. Bourbon and vanilla add unique depth to the cookie dough, which includes eggs to bind the rich mixture. Semi-sweet chocolate chunks are folded in, creating pockets of melted chocolate.
The cookies bake with a tender center and slightly crisp edges owed to the browned butter's richness and balanced by the bourbon's warmth and pecan crunch. Flaky sea salt sprinkled on top enhances the chocolate and nut flavors by adding slight saltiness.
This recipe yields a batch of flavorful cookies suitable for sharing or enjoying with tea or coffee. They hold well for several days when stored properly.
Ingredients
For the Buttered Pecans:
- 1 pecan halves 1/2 cups (170 grams), finely chopped
- 1 unsalted butter 1/2 tablespoon (24 grams
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
- 2 unsalted butter sticks (226 grams), melted until browned
- 2 all-purpose flour 1/2 cups (300 grams
- 1 teaspoon salt 5 grams
- 1/2 teaspoon ground cinnamon 1 gram
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark brown sugar 213 grams, packed
- 1/2 cup granulated sugar 99 grams
- 2 teaspoons vanilla extract 8 grams
- 3 Tablespoons bourbon 42 grams
- 2 egg large, at room temperature
- 8 ounces semi-sweet chocolate or dark chocolate, roughly chopped into chunks
- 24 pecan halves for decoration, optional
- 1 Tablespoon sea salt flaky, 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:
- In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
- In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about 1 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.
- Cover bowl and refrigerate for 4 hours.
To Bake:
- Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake, one tray at a time, in a preheated oven for 12 minutes, or until golden brown. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
- Press extra chocolate chunks and pecans pieces on top of warm cookies. Then sprinkle with sea salt.
- Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.
User Reviews
Overall Rating
4.9
You'll Also Love
