Chewy Bourbon Chocolate Cookies with Brown Butter Pecan
Brown Butter Bourbon Pecan Chocolate Cookies are rich, nutty, and chocolatey, featuring a soft center, crisp edges, and the warm aroma of bourbon.
Ingredients
Scale
1 cup unsalted butter
1 1/4 cups brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, toasted and roughly chopped
1 1/2 cups semi-sweet chocolate chunks
Instructions
- Brown the butter in a saucepan over medium heat, then cool slightly.
- Combine browned butter with brown and granulated sugars until creamy.
- Beat in eggs, vanilla, and bourbon.
- Whisk flour, baking soda, and salt; gradually mix into wet ingredients.
- Fold in toasted pecans and chocolate chunks.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C), line baking sheet, and scoop dough 2 inches apart.
- Bake 12–14 minutes until edges are golden and centers soft.
- Cool 5 minutes on sheet, then transfer to wire rack.
- Store in airtight container for up to 5 days or freeze up to 2 months.
Notes
Sprinkle sea salt for balance, try dark chocolate variation, or substitute nuts. Chilling dough controls spreading.