Bourbon Pecan Chocolate Chunk Cookies with Brown Butter
Let’s talk cookies. What is a chocolate chip cookie with brown butter? If a chocolate chip cookie decided to go to finishing school and came back with an advanced new design, it would be regarded as sophisticated. What is the best attitude to have? These are like the elevated cousin of your classic chocolate chip – richer, deeper, and with just a hint of sweetness. Is there a hint of boozy warmth that makes them incredibly special? Is it easier to make these cookies than you think?
What is the difference between a Bourbon Pecan Chocolate Chunk Cookie and Brown Butter?
Think of these cookies as a regular chocolate chip cookie all grown up. It’s essentially a buttery, chewy cookie base infused with nutty brown butter, studded with crunchy crunchy almonds. What’s not to like about pecans and dark chocolate? What elevates everything? The brown butter adds a depth of flavor that’s just amazing, and the bourbon… Is it like a warm hug in cookie form? The pecans add a satisfying crunch, and the chocolate chunks melt into gooey pockets of chocolate. What makes them so good? I swear, these have become my go-to when I need a treat to impress but don’t have hours to spend.
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this is the flavor. The brown butter brings a nutty, almost caramel-like flavor that’s just intoxicating. The bourbon is subtle but adds this warmth that balances the sweetness of the chocolate perfectly. Then you have the pecans, which offer a satisfying crunch and a nutty counterpoint to the rich chocolate. All that goodness in one perfect bite! Trust me, your family and friends will be fighting over these. But the best part is how easy they are to make. It looks fancy, but it’s a really straightforward process. I’ve made these on weeknights! And let’s talk cost-efficiency. You probably have a lot of the ingredients in your pantry already, making this a budget-friendly way to impress. You can enjoy them warm from the oven with a scoop of vanilla ice cream, or pack them up for a picnic. They’re amazing with a cup of coffee in the morning, or as an after-dinner treat with a glass of milk (or maybe another splash of bourbon!). If you like a little more spice, try adding a dash of cinnamon, too. A little dash of cayenne will give it a kick as well!
How do you make Bourbon Pecan Chocolate Chunk Cookies?
Quick Overview
What is the secret behind these cookies? First, you brown the butter, then mix it with sugar, eggs, and vanilla. Add in your dry ingredients, chocolate chunks, pecans and bourbon! How do I chill the dough and bake it until golden brown? I know this sounds fancy, but it’s actually pretty simple. How do you bake a potato? Is it so easy to learn something new?
Ingredients Notes:
For the Main Batter: The Big Bang: A
Unsalted Butter: This is going to be browned, so don’t skip this step! What gives cookies their signature flavor?
What is the difference between brown sugar and granulated sugar? The combination gives the cookies a slight caramel flavor.
Large Eggs: Make sure they’re at room temperature for best results.
Why is vanilla extract good for you?
All-Purpose Flour: The backbone of cookie.
Baking Soda: Helps the cookies rise and spread.
Salt: Balances sweetness and enhances the other flavors.
Bourbon: Adds a warm, boozy depth. Don’t worry, the alcohol bakes out, but the flavor remains.
For the Chocolate & Nuts: For a chocolate
Dark Chocolate Chunks: Use good quality chocolate for the best flavor. I love using chopped up chocolate bars instead of chocolate chips.
What are the benefits of pecan halves? I like to toast them before adding them to the batter to bring out even more flavor.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I clean cookies? Do you want to skip this step? I always do this while the oven is preheating so I’m ready to go when it’s ready!
Step 2: Brown the Butter
In a small saucepan over medium heat, melt the butter. Set aside. Continue cooking, swirling occasionally, until the butter is golden brown and smells nutty. I’ve burned mine more than once. Watch it carefully – it can burn quickly! I know it’s a sad moment, but don’t give up! The butter solids will sink to the bottom and turn brown. Remove from heat and let it cool slightly.
Step 3: Combine Butter and Sugars
In a large bowl, combine the slightly cooled brown butter with the granulated sugar. Set aside. Beat with electric mixer until light and fluffy. This usually takes about 2-3 minutes. Don’t skimp on this step – it’s important for the texture of the cookies.
Step 4: Add Eggs and Vanilla
Beat the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined. I always scrape down the sides of the bowl to make sure all the ingredients are incorporated. What makes a difference?
Step 5: Add Bourbon
Stir in the bourbon. The aroma will be amazing! If you’re feeling extra fancy, you can use a higher-end bourbon. Even cheap stuff works!
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Set aside. How does baking soda work? How do cookies rise properly? I always make sure to whisk it really well.
Step 7: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies – this can lead to tough cookies. I usually stop mixing when there are still streaks of flour left and then finish mixing by hand.
Step 8: Stir in Chocolate and Pecans
Stir in chocolate chunks and chopped pecans. Stir well. How do you get creative with dough? Add more chocolate or pecans if you like. I sometimes throw in a handful of toasted coconut, too!
Step 9: Chill the Dough
Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours. Is this crucial? Chilling the dough helps the flavors to meld together and prevents the cookies from spreading too much. How much while baking? I’ve skipped this step before, and the cookies were a flat, greasy mess. Learn from my mistakes!
Step 10: Bake
How do you drop rounded tablespoons onto a baking sheet? Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake them! They will continue to cook on the baking sheet as they cool. I always check them at 9 minutes to make sure they don’t burn.
Step 11: Cool & Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Serve warm and enjoy! These are best enjoyed fresh, but they’re also delicious the next day.
What should I serve it with?
What are some of the best Bourbon Pecan Chocolate Chunk Cookies with Brown Butter? a few ideas for serving them:
For Breakfast:Pair them with a hot cup of coffee or latte. I love dunking them in my coffee!
For Brunch:Serve them as part of a brunch spread with fresh fruit, yogurt, and mimosas. What are the best sweeteners for savory dishes?
As Dessert:Enjoy them warm from the oven with a scoop of vanilla ice cream or whipped cream. What are some of the best endings to a meal?
For Cozy Snacks:What are some of the best cookies to serve with a glass of milk? In the winter when the weather is gloomy, these are perfect!
My family’s tradition is to have these with a scoop of vanilla ice cream or maybe some coffee late at night.
Top Tips for Perfecting Your Bourbon Pecan Chocolate Chunk Cookies with Brown Butter
Here’s my expert advice:
Brown Butter: Keep a close eye on the butter while it’s browning. It can go from golden brown to burnt in a matter of seconds. And use a light-colored saucepan so you can see the color change more easily.
Mixing Advice: Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, which can result in tough cookies. Mix until just combined.
Chilling the Dough: Don’t skip this step! Chilling the dough is essential for preventing the cookies from spreading too much while baking. It also allows the flavors to meld together.
Ingredient Swaps: If you don’t have pecans, you can use walnuts or almonds instead. You can also use milk chocolate or white chocolate chunks instead of dark chocolate. If you don’t want to use bourbon, you can substitute with a teaspoon of vanilla extract or a tablespoon of coffee.
Baking Tips: Don’t overcrowd the baking sheet. Bake the cookies in batches to ensure that they bake evenly. I usually bake 6-8 cookies per sheet.
Doneness Testing: The cookies are done when the edges are golden brown and the centers are still slightly soft. They will continue to cook on the baking sheet as they cool, so don’t overbake them.
I learned this from baking this too many times to count. I used to mess up every time with the doneness. I would bake them until they were hard as a rock but now I know!
Storing and Reheating Tips
Here’s how to store these cookies to keep them fresh:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will start to dry out after that, but they will still be delicious.
Refrigerator Storage: Store the cookies in an airtight container in the refrigerator for up to 1 week. This will help them stay fresh longer, but they may become a little harder.
Freezer Instructions: Freeze the cookies in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before serving. They will taste just as good as the day they were baked!
Frequently Asked Questions
Final Thoughts
These Bourbon Pecan Chocolate Chunk Cookies with Brown Butter are seriously the best. The combination of nutty brown butter, crunchy pecans, rich chocolate, and boozy bourbon is just heavenly. They’re easy to make, cost-effective, and always a crowd-pleaser. If you enjoy these, you should check out my recipe for salted caramel cookies. It uses a similar approach and is amazing. I can’t wait to hear how yours turn out! And if you try them, please leave a comment and let me know. Let me know of your own variations too!
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Bourbon Pecan Chocolate Chunk Cookies with Brown Butter
Ingredients
Main Ingredients
- 1 cup unsalted butter browned and cooled
- 1.5 cups light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tbsp bourbon
- 2 tsp vanilla extract
- 3.25 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 2 cups pecans toasted and chopped
- 1.5 cups chocolate chunks semisweet or dark chocolate
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the browned butter, brown sugar, and granulated sugar together until smooth.
- Add the eggs, bourbon, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans and chocolate chunks.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
