Be prepared to fall for these Bourbon Brown Butter Pecan Chocolate Chip Cookies! Made with sweet bourbon, nutty brown butter, toasted buttered pecans, and LOADS of chocolate chunks. Every bite is irresistible!
There is so much to love about these cookies. They are chewy, crispy on the edges, and gooey in the middle. The combination of bourbon, pecans and brown butter are a match made in heaven!
Be sure to check out some of my favorite cookie recipes like Chocolate Cookies and Cream Cookies, Brown Butter Peanut Butter Cookies, Nutella Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies!
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♡ Why You Will Love These Brown Butter Pecan Chocolate Chip Cookies
- Not too sweet. These brown butter chocolate chip cookies are the perfect balance of sweet, salty, buttery and bittersweet.
- Textural delight. The edges are crispy, and the middle is soft and gooey.
- So easy to make. No electric mixer needed. The cookie dough comes together with just a hand whisk.
- Freezes really well. Nothing beats a freshly baked cookie right from the oven. Make a batch to freeze and bake off anytime you're craving cookies.
Ingredient Notes
Here are some notes about all the ingredients used in these Bourbon Brown Butter Pecan Chocolate Chip Cookies. Quantities and full instructions are in the recipe card below!
Butter Pecans
- Unsalted Butter - Adds buttery flavor.
- Pecans - You can use raw pecan halves or pieces.
Cookie Dough
- All-Purpose Flour - I recommend using a kitchen scale to weigh your ingredients, especially your flour. Adding too much will make your cookies dry and crumbly, rather than soft and gooey.
- Cornstarch - Also known as cornflour in the UK, is the key to a chewy cookie.
- Baking Soda - Adds lightness and helps the cookie brown.
- Salt - Enhances flavors and balances the sweetness.
- Unsalted Butter - We will be browning the butter. It adds a beautiful nutty aroma.
- Brown + White Sugar - A combination of the two types of sugar is key to a soft gooey center and crisp edges.
- Bourbon - Adds subtle flavor.
- Vanilla - You can use vanilla extract or vanilla paste.
- Egg + Yolk - The extra yolk also creates a chewy texture. Make sure your eggs are at room temperature. You can quickly bring them to temp by submerging into hot tap water for 15 minutes.
- Chocolate - I love using a combination of 62% and 72% chocolate. I'm using Scharffen Berger's chocolate chunks and chocolate bars.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these brown butter Bourbon Brown Butter Pecan Chocolate Chip Cookies! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Toast your Pecans - Add butter and pecans to a skillet and toast over medium heat. About 3 to 4 minutes. Make sure to stir frequently so the pecans do not burn. Transfer to a dish and let cool.
Step 2. Make Brown Butter - Brown your butter in a light color, heavy bottomed skillet or saucepan. Once your butter is a done, quickly transfer to a large glass bowl. Make sure to scrape all the tiny brown bits at the bottom of the pan into the bowl.
💡 Tip
Using a light colored pan allows you to see the color of your butter as it cooks. The butter can burn quickly, so being able to see the color progression is helpful.
Step 4. Combine Wet Ingredients - Immediately add the bourbon, brown sugar, white sugar, and vanilla to your brown butter. Mix until combined.
Step 5. Add egg and yolk. Whisk until combined.
Step 6. Combine Wet and Dry Ingredients - Sift in dry ingredients into the wet ingredients and incorporate when few flour streaks are left.
Step 7. Add Pecans & Chocolate - Gently combine chopped chocolate and roasted pecans.
Step 8. Scoop & Chill - Using a large cookie scoop (#20), portion out the cookie dough balls and place onto a parchment-lined baking sheet. Chill for at least 30 minutes or up to 3 days in the fridge.
Step 9. Bake & Enjoy - Bake at least 2 inches apart on a large baking sheet lined with parchment paper for 11 to 12 minutes at 350ºF (180ºC). Top with flaky salt. Serve warm and enjoy!
💡 Tip
For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter or ramekin over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
Substitutions & Variations
- For the Pecans - Try walnuts, hazelnuts or pistachios. You can also use candied pecans. If you are allergic to nuts, you can omit it completely.
- For the Bourbon - Can easily substitute for any whiskey such as, Rye, Scotch or Irish Whiskey. You can also use dark rum and cognac as well. If you don't consume alcohol, you can leave it out.
- For the Chocolate - You can use any chocolate such as, milk chocolate, semi-sweet chocolate, dark chocolate, caramelized white chocolate, white chocolate. You can also add butterscotch chips or toffee bits!
Storage
- Baked Cookies at Room Temperature. Baked cookies are best eaten right away or the same day. However, you can store leftovers in an airtight container and leave on the counter for about 3 days.
- Raw Cookie Dough in the Fridge - Can be made ahead and stored in the fridge for up to 3 days. Portion them out as instructed and cover tightly with plastic wrap. Bake in a preheated oven at 350ºF for 10 to 12 minutes.
- Raw Cookie Dough in the Freezer - Freeze for up to 2 months. Portion them out as instructed and freeze on a cookie sheet uncovered for an hour. Then transfer to freezer bags or an airtight container. Bake in a preheated oven at 350ºF for 12 to 14 minutes.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overmix. Over-mixing the dough will lead to excessive gluten development, which can result in a hard and dense cookie.
Don't forget to add more chocolate on top! The extra chocolate will not only make them look prettier, they will make them extra chocolatey!
Give cookies space to bake. These are large cookies, so be sure to space them at least 2 inches apart. I like to bake 6 cookies on a large baking sheet.
Do not Overbake. Your bake time can vary based on how hot your oven runs. Err on the side of underbaking your cookie. I found 11 minutes to be perfect!
Freeze Cookie Dough Balls Ahead. Nothing beats freshly baked cookies! I love keeping dough balls in the freezer so I can bake a few at a time whenever I'm craving cookies.
FAQ
Bourbon is an American whiskey that's made from corn. Bourbon is generally sweet and has notes of caramel, vanilla and warm spices.
The #20 scoop is considered to be large, as it holds about 3 tablespoons of cookie dough. A standard size (medium) scoop is #30, which holds 1 ½ tablespoons of dough.
Yes you can, however, smaller cookies are not as gooey! Make sure to adjust your cook time depending on the size of your cookies. The smaller they are, the less time you'll need.
This cookie dough can be made ahead and left in the fridge for up to 3 days. In fact, it tastes even better as it sit in the fridge because the flavors have time to meld and develop. Scoop out cookie balls onto a baking sheet and cover tightly with plastic wrap. Bake straight from the fridge at 350ºF (190ºC) for 11 to 12 minutes. There is no need to thaw before.
I'm a huge fan of making a huge batch of cookies and keeping them in the freezer. I love being able to bake fresh cookies any time I want. Just assemble your cookies as usual, place on a cookie sheet and freeze uncovered for an hour. Then place the frozen balls of cookie dough into freezer bags. It will keep for 2 months. Bake frozen at 350ºF for 12 to 14 minutes.
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📖 Recipe
Bourbon Brown Butter Pecan Chocolate Chip Cookies
INGREDIENTS
Butter Pecans
- 1 Tablespoon (14g) Unsalted Butter
- 1 Cup (105g) Pecans
Cookie Dough
- 1 Cup (226g | 2 Sticks) Unsalted Butter browned
- 1 ¾ Cups (210g) All-Purpose Flour
- 2 Teaspoons Cornstarch or Cornflour UK
- 1 Teaspoon Baking Soda
- ¾ Teaspoon Fine Sea Salt
- ¾ Cup (150g) Dark or Light Brown Sugar packed
- ½ Cup (100g) White Sugar
- 2 Tablespoons Bourbon Rye, Scotch, Dark Rum or Cognac
- 2 teaspoon Vanilla Paste or Extract
- 1 Whole Large Egg + 1 Large Yolk room temp
- 8 Ounces (227g) Dark Chocolate Bar chopped
- Flaky Sea Salt as garnish
Instructions
- Make Butter Pecans - Add butter and pecans to a skillet and toast over medium heat. About 3 to 4 minutes. Make sure to stir frequently so the pecans do not burn. Transfer to a plate to cool. 1 Tablespoon (14g) Unsalted Butter1 Cup (105g) Pecans
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. It's ready when it smells nutty and the color is an amber brown color, about 8 to 10 minutes. Be careful not to burn it. Immediately transfer to a bowl and place in the fridge for 10 to 15 minutes to cool down slightly.1 Cup (226g | 2 Sticks) Unsalted Butter
- Prep Add-Ins - Roughly chop the cooled pecans and chocolate bar. Set aside.8 Ounces (227g) Dark Chocolate Bar
- Combine Dry Ingredients - In a medium bowl, whisk together all-purpose flour, cornstarch, baking soda and fine salt. Set Aside.1 ¾ Cups (210g) All-Purpose Flour2 Teaspoons Cornstarch or Cornflour1 Teaspoon Baking Soda¾ Teaspoon Fine Sea Salt
- Combine Wet Ingredients - In a large mixing bowl, combine cooled brown butter, bourbon, brown sugar, white sugar and vanilla until well combined. 2 Tablespoons Bourbon¾ Cup (150g) Dark or Light Brown Sugar½ Cup (100g) White Sugar2 teaspoon Vanilla Paste or ExtractThen, add 1 egg and 1 yolk and mix for another minute until emulsified. You can use an electric mixer or whisky by hand.1 Whole Large Egg + 1 Large Yolk
- Combine Wet & Dry Ingredients - Sift in the flour mixture and mix until there are a few flour streaks left. Do not overmix.
- Add Pecans & Chocolate - Gently fold in your chocolate pieces and chopped pecans until just combined.
- Scoop & Chill - With a large cookie scoop (#20, which holds 3 tablespoons), portion out your dough balls and place on a small baking tray lined with parchment paper. Cover with cling wrap and chill for at least 30 minutes or up to 72 hours in the fridge. You can also freeze for up to 2 months and bake at a later time.
- Prep Oven & Baking Sheet - When you are ready to bake, position a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line a large baking sheet with parchment paper.
- Bake & Enjoy - Set dough balls at least 2 inches apart on your prepared baking tray and bake for 11 to 12 minutes. Do not overbake. Sprinkle with flaky sea salt and enjoy!
Samantha says
WOW!!
These turned out fantastic. Love brown butter and the hint of Bourbon. Definitely a keeper!
Lisa says
Yay! I'm so happy you enjoyed them!