Brown Butter Bourbon Pecan Chocolate Chunk Cookies

14 mins
Serves 1
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Directions

  1. 1Brown two sticks of butter in a pan until foamy and brown bits appear.
  2. 2Brown two sticks of butter in a pan until foamy and brown bits appear.
  3. 3Brown two sticks of butter in a pan until foamy and brown bits appear.
  4. 4Put the browned butter and all the brown bits into a bowl and set aside.
  5. 5Put the browned butter and all the brown bits into a bowl and set aside.
  6. 6Put the browned butter and all the brown bits into a bowl and set aside.
  7. 7Put 2 tablespoons of butter back in the pan.
  8. 8Put 2 tablespoons of butter back in the pan.
  9. 9Put 2 tablespoons of butter back in the pan.
  10. 10Add 1 and a half cups of chopped pecans to the pan and toast on medium to high heat for five minutes.
  11. 11Add 1 and a half cups of chopped pecans to the pan and toast on medium to high heat for five minutes.
  12. 12Add 1 and a half cups of chopped pecans to the pan and toast on medium to high heat for five minutes.
  13. 13Take the toasted pecans off the heat and set aside.
  14. 14Take the toasted pecans off the heat and set aside.
  15. 15Take the toasted pecans off the heat and set aside.
  16. 16Add one cup brown sugar and half a cup of sugar to the browned butter.
  17. 17Add one cup brown sugar and half a cup of sugar to the browned butter.
  18. 18Add one cup brown sugar and half a cup of sugar to the browned butter.
  19. 19Mix the sugars and browned butter together.
  20. 20Mix the sugars and browned butter together.
  21. 21Mix the sugars and browned butter together.
  22. 22Add two eggs, two teaspoons vanilla, and three tablespoons of Bourbon to the mixture.
  23. 23Add two eggs, two teaspoons vanilla, and three tablespoons of Bourbon to the mixture.
  24. 24Add two eggs, two teaspoons vanilla, and three tablespoons of Bourbon to the mixture.
  25. 25Add 1 teaspoon salt, half teaspoon cinnamon, half teaspoon baking soda, and 1 teaspoon baking powder to the mixture.
  26. 26Add 1 teaspoon salt, half teaspoon cinnamon, half teaspoon baking soda, and 1 teaspoon baking powder to the mixture.
  27. 27Add 1 teaspoon salt, half teaspoon cinnamon, half teaspoon baking soda, and 1 teaspoon baking powder to the mixture.
  28. 28Add two and a half cups of flour to the mixture.
  29. 29Add two and a half cups of flour to the mixture.
  30. 30Add two and a half cups of flour to the mixture.
  31. 31Mix all the ingredients together until combined.
  32. 32Mix all the ingredients together until combined.
  33. 33Mix all the ingredients together until combined.
  34. 34Add the toasted pecans to the dough.
  35. 35Add the toasted pecans to the dough.
  36. 36Add the toasted pecans to the dough.
  37. 37Add 8 ounces of chocolate chunks to the dough.
  38. 38Add 8 ounces of chocolate chunks to the dough.
  39. 39Add 8 ounces of chocolate chunks to the dough.
  40. 40Mix all the ingredients together.
  41. 41Mix all the ingredients together.
  42. 42Mix all the ingredients together.
  43. 43Cover the dough and refrigerate for a couple of hours (1-2 hours).
  44. 44Cover the dough and refrigerate for a couple of hours (1-2 hours).
  45. 45Cover the dough and refrigerate for a couple of hours (1-2 hours).
  46. 46Scoop the dough onto a lined pan.
  47. 47Scoop the dough onto a lined pan.
  48. 48Scoop the dough onto a lined pan.
  49. 49Bake at 350 degrees Fahrenheit.
  50. 50Bake at 350 degrees Fahrenheit.
  51. 51Bake at 350 degrees Fahrenheit.
  52. 52Put some sea salt on top of the cookies.
  53. 53Put some sea salt on top of the cookies.
  54. 54Put some sea salt on top of the cookies.
  55. 55Bake for 12 to 14 minutes.
  56. 56Bake for 12 to 14 minutes.
  57. 57Bake for 12 to 14 minutes.

Ingredients

  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1.5 cups chopped pecans
  • 1.5 cups chopped pecans
  • 1.5 cups chopped pecans
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons vanilla
  • 2 teaspoons vanilla
  • 3 tablespoons Bourbon
  • 3 tablespoons Bourbon
  • 3 tablespoons Bourbon
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 2.5 cups flour
  • 2.5 cups flour
  • 2.5 cups flour
  • 8 ounces chocolate chunks
  • 8 ounces chocolate chunks
  • 8 ounces chocolate chunks
  • sea salt
  • sea salt
  • sea salt

Equipment

panbowlrefrigeratorlined pan

Tips

  • Make sure to get all the brown bits from the butter as that's the best part.
  • Refrigerate the dough for a couple of hours.
  • Add sea salt on top before baking.