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Bourbon Brown Butter Pecan Chocolate Chip Cookies

Lisa Flinn
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!
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
Course Dessert, Snack
Cuisine American
Yields 17 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 Butter
    1 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 Flour
    2 Teaspoons Cornstarch or Cornflour
    1 Teaspoon Baking Soda
    ¾ 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 Bourbon
    ¾ Cup (150g) Dark or Light Brown Sugar
    ½ Cup (100g) White Sugar
    2 teaspoon Vanilla Paste or Extract
    Then, 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!

Notes

Storage - Baked cookies can be stored in an airtight container for up to 3 days on the counter.
Keyword bourbon, brown butter, Brown Butter Chocolate Chip Cookies, Brown Butter Pecan Chocolate Chip Cookies, chocolate chips, chocolate chunks, Pecans
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