Brown Butter Bourbon Pecan Chocolate Chunk Cookies
"Erika Ayala - SRC"Serves | Prep Time | Cook Time
Why I Love This Recipe
For the bourbon – I loved the flavor of the Crown Royal Vanilla, but any bourbon will do.
I would suggest browning the butter first as it requires a couple of hours of refrigeration.
Ingredients You'll Need
Buttered Pecans (optional):
- 1 & ½ cups pecan halves – finely chopped
- 1 & ½ tablespoons unsalted butter
Brown Butter Bourbon Pecan Chocolate Chunk cookies:
- 2 sticks unsalted butter, melted until browned
- 2 & 1/3 cups all-purpose flour
- 1 teaspoon salt
- ¾ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon
- 2 large eggs
- 12 ounces semi-sweet chocolate chunks
Buttered Pecans Instructions:
o Melt butter in skillet over med heat. Add in chopped pecans and cook for 4-5 minutes. Set aside
o Melt butter in saucepan over medium-high heat for about three minutes, stirring constantly until butter has turned a golden brown. Pour brown butter in a heat proof bowl including all the “toasted” bits into bowl as well. Place bowl in fridge for about two hours until it is at room temperature. It should not be liquid at all.
Once butter is to room temperature
o Preheat oven to 375 degrees.
o In large bowl, combine flour, salt, cinnamon, and baking soda. Whisk until combined.
o In separate large bowl using electric hand mixer or stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium speed until light and fluffy: about 2 minutes.
o Add in the vanilla and bourbon – beat until combined.
o Add in eggs, one at a time, beating after each one until combined.
o Using a wooden spoon or rubber spatula, gently fold in flour mix, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
o Roll 3 tablespoons sized scoops of dough between palms to form a ball ( I made mine about the size of a golf ball). Place on cookie sheet.
o Optional: place a pecan half on top for decoration. (I did crushed pecans)
o Bake at 9-10 minutes or until golden at the edges but still soft in the middle.
o Sprinkle with sea salt right when they come out of the oven.
o Let cookies cool for about 10 minutes on the pan, then move to a wire rack
• Bake for 35 to 40 minutes, stirring after the first 15 minutes, then every 10 minutes thereafter until the sugar mixture has hardened.
• Remove the candied pecans from the oven and let cool on the baking sheet before transferring to an airtight container.