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