Decadent Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Indulge in the rich flavors of these decadent cookies featuring brown butter, bourbon, pecans, and chocolate chunks for an extraordinary treat.

Prep Time 30

Cook Time 15

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 180 kcal

1 cup Pecan Halves Adds crunch and rich flavor; substitute with walnuts if desired.
1 cup Unsalted Butter Creates a rich texture; must be browned for best results.
2 cups All-Purpose Flour Provides structure; best not to substitute unless using a gluten-free blend.
1 teaspoon Salt Enhances flavor; sea salt or kosher salt can be used.
1 teaspoon Ground Cinnamon Adds warmth; may substitute with nutmeg for a different profile.
1 teaspoon Baking Soda Aids leavening for a chewy cookie consistency.
1 teaspoon Baking Powder Ensures rise; should not be substituted for successful rising.
1 cup Dark Brown Sugar Adds moisture and flavor; can substitute with light brown sugar.
½ cup Granulated Sugar Balances sweetness; consider coconut sugar for a lower glycemic option.
1 teaspoon Vanilla Extract Provides aromatic flavor; imitation vanilla works in a pinch.
¼ cup Bourbon Introduces a complex flavor profile; may omit for a non-alcoholic version.
2 large Eggs Contributes moisture; ensure they are at room temperature.
1 cup Semi-Sweet/Dark Chocolate Adds richness; swap with milk chocolate for sweetness or leave out for a simpler cookie.
½ cup Pecan Halves (for decoration) Optional element to elevate presentation.
to taste none Flaky Sea Salt Enhances sweetness; can be omitted if desired.

Start by gathering all your ingredients. Measure each item precisely to ensure the best results in your baking process.
In a saucepan over medium heat, melt the unsalted butter. Keep an eye on it as it simmers, stirring regularly. You’ll know it’s ready when it turns a golden brown color and has a nutty aroma. Allow it to cool slightly before using.
In a separate pan, toast the pecan halves on medium heat. Stir occasionally for about 5-7 minutes until they become fragrant and slightly darker.
In a large mixing bowl, combine the dark brown sugar and granulated sugar. Pour in the browned butter and mix until well blended.
Incorporate the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and bourbon until fully combined.
In another bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the semi-sweet or dark chocolate chunks and toasted pecans.
Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper. Leave space between each scoop.

Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until they are golden at the edges and slightly soft in the center.
Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
For an extra touch, sprinkle flaky sea salt on top of the warm cookies.

Best stored in an airtight container for 5-7 days. Can be refrigerated or frozen for longer storage.

Keyword Bourbon, Brown Butter, Chocolate, Cookies, pecans