Brown Butter Bourbon Cookies (Print Version)
Chewy cookies with brown butter, bourbon, pecans, and chocolate chunks for a decadent treat.
# Ingredients:
→ Buttered Pecans
01 -
1 1/2 cups pecan halves, finely chopped
02 -
1 1/2 tablespoons unsalted butter
→ Cookie Dough
03 -
2 sticks unsalted butter (melted until browned)
04 -
2 1/2 cups all-purpose flour
05 -
1 teaspoon salt
06 -
1/2 teaspoon ground cinnamon
07 -
1/2 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
1 cup dark brown sugar, packed
10 -
1/2 cup granulated sugar
11 -
2 teaspoons vanilla extract
12 -
3 tablespoons bourbon
13 -
2 large eggs, at room temperature
14 -
8 ounces semi-sweet or dark chocolate, roughly chopped into chunks
→ Decoration (optional)
15 -
24 pecan halves
16 -
1 tablespoon flaky sea salt
# Steps:
01 -
In a large skillet, melt unsalted butter over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until fragrant and lightly toasted. Remove from heat and set aside.
02 -
In a saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter foams, turns an amber color, and develops a nutty aroma with browned bits at the bottom. Immediately transfer to a large mixing bowl.
03 -
In a large bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Set aside.
04 -
In another large bowl, beat the browned butter with both sugars on medium speed using an electric mixer until combined, about 1 minute.
05 -
Mix in vanilla extract and bourbon until fully incorporated.
06 -
Add eggs one at a time, beating for 15 seconds after each addition.
07 -
Turn off the mixer. Gently fold in the reserved flour mixture with a wooden spoon or spatula until just combined and very few streaks of flour remain.
08 -
Fold in the toasted pecans and chopped chocolate until evenly distributed throughout the dough.
09 -
Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours.
10 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
11 -
Scoop the dough into 3-tablespoon portions, spacing each portion 3 inches apart on baking sheets. Press a pecan half onto each dough ball.
12 -
Bake one tray at a time for 12 minutes or until edges are golden brown. If cookies spread, gently press edges back in with a spatula just after baking.
13 -
Immediately press additional chocolate chunks and pecan pieces onto the warm cookies, then sprinkle with flaky sea salt. Let cookies cool on the pan for 15 minutes before transferring to a cooling rack.
# Notes:
01 -
Chilling the dough amplifies the flavor and prevents excess spread, resulting in thicker and chewier cookies.
02 -
Brown butter imparts a deep, nutty flavor profile to the cookie base.