Brown Butter Bourbon Pecan Chocolate Chunk Cookies

14m
Serves 1
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Directions

  1. 1Brown two sticks of butter in a pan until foamy and brown bits appear.
  2. 2Put the browned butter and all the brown bits into a bowl and set aside.
  3. 3Put 2 tablespoons of butter back in the pan.
  4. 4Add 1 and a half cups of chopped pecans to the pan and toast on medium to high heat for five minutes.
  5. 5Take the toasted pecans off the heat and set aside.
  6. 6Add one cup brown sugar and half a cup of sugar to the browned butter.
  7. 7Mix the sugars and browned butter together.
  8. 8Add two eggs, two teaspoons vanilla, and three tablespoons of Bourbon to the mixture.
  9. 9Add 1 teaspoon salt, half teaspoon cinnamon, half teaspoon baking soda, and 1 teaspoon baking powder to the mixture.
  10. 10Add two and a half cups of flour to the mixture.
  11. 11Mix all the ingredients together until combined.
  12. 12Add the toasted pecans to the dough.
  13. 13Add 8 ounces of chocolate chunks to the dough.
  14. 14Mix all the ingredients together.
  15. 15Cover the dough and refrigerate for a couple of hours (1-2 hours).
  16. 16Scoop the dough onto a lined pan.
  17. 17Bake at 350 degrees Fahrenheit.
  18. 18Put some sea salt on top of the cookies.
  19. 19Bake for 12 to 14 minutes.

Ingredients

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

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