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Browned Butter Bourbon Pecan Chocolate Chip Cookies

Browned butter bourbon pecan chocolate chip cookies with rich, nutty flavor. Soft, chewy, perfect for holidays or anytime baking.
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Browned butter bourbon pecan chocolate chip cookies with rich, nutty flavor. Soft, chewy, perfect for holidays or anytime baking.

  • Author: FillMyRecipeBook
  • Prep Time: 20 min
  • Cook Time: 12-14 min
  • Total Time: 34 min
  • Yield: 24 1x
  • Category: Desserts
  • Method: Oven cook and baking

Ingredients

Units Scale
For the browned butter
  1. 1 c unsalted butter
For the toasted pecans
  1. 1 1/2 c pecan halves
  2. 2 T unsalted butter
For the cookie base
  1. 1 c sugar
  2. 1 c brown sugar
  3. 1 c browned butter (from above)
  4. 2 eggs
  5. 2 t vanilla
  6. 1/4 c bourbon
  7. 4 c flour
  8. 1 t salt
  9. 1 t baking soda
  10. 1 t cinnamon
  11. 1 t cream of tartar
  12. 8 oz chocolate chips
  13. 1 1/2 c buttered pecans (from above)
Flaky sea salt  

Instructions

  1. Prep the browned butter and buttered pecans before making the cookie dough.
  2. In a large skillet, preferably not a dark or non-stick pan so you can see when the butter browns, heat the butter over medium low heat.
  3. Heat to a low simmer for approximately 10 minutes, swirling the pan occasionally, just until the butter forms brown bits.  Remove from the heat and transfer to a mixing bowl to cool slightly.
  4. To coat the pecans – in a large skillet, add the pecan halves and the 2 tablespoons of butter.  Heat over medium until the butter melts and stir constantly.  Remove from the heat after about 2 minutes or when you smell the nutty aroma.  Allow to cool.
  5. Preheat the oven to 350 degrees.  Line a couple baking sheets with parchment and set aside.
  6. In the bowl of a stand mixer, combine the sugar, brown sugar and browned butter.  Cream until combined.
  7. Add in the vanilla, egg and bourbon.  Mix thoroughly, scraping down the sides often.
  8. Add in the flour, soda, salt, cinnamon and cream of tartar.  Mix well, scraping down the sides often.
  9. Use a large ice cream scoop to divide out the cookie dough – place on the parchment lined baking sheets, leaving about 2 inches of space at minimum around each cookie.
  10. Bake in the preheated oven for approximately 12-14 minutes or until the edges are beginning to brown and the center is set.  Allow to cool.
  11. Sprinkle with flaky sea salt prior to serving, if desired.

Notes

  • Cookies should be stored in an airtight container for up to 3 days. 

Find it online: https://www.fillmyrecipebook.com/browned-butter-bourbon-pecan-chocolate-chip-cookies/