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Fall Browned butter bourbon chocolate chip cookies
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Browned Butter Bourbon Pecan Chocolate Chip Cookies

How to make delicious browned butter pecan chocolate chip cookies.

Ingredients

For the browned butter

  • 1 c unsalted butter

For the toasted pecans

  • 1 ½ c pecan halves
  • 2 T unsalted butter

For the cookie base

  • 1 c sugar
  • 1 c brown sugar
  • 1 c browned butter from above
  • 2 eggs
  • 2 t vanilla
  • ¼ c bourbon
  • 4 c flour
  • 1 t salt
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t cream of tartar
  • 8 oz chocolate chips
  • 1 ½ c buttered pecans from above
  • Flaky sea salt

Instructions

  • Prep the browned butter and buttered pecans before making the cookie dough.
  • In a large skillet, preferably not a dark or non-stick pan so you can see when the butter browns, heat the butter over medium low heat.
    Browned Butter in a pan
  • Heat to a low simmer for approximately 10 minutes, swirling the pan occasionally, just until the butter forms brown bits. Remove from the heat and transfer to a mixing bowl to cool slightly.
    Browned butter in a mixing bowl
  • To coat the pecans - in a large skillet, add the pecan halves and the 2 tablespoons of butter. Heat over medium until the butter melts and stir constantly. Remove from the heat after about 2 minutes or when you smell the nutty aroma. Allow to cool.
    Pecans with butter in the pan ready to toast
  • Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
  • In the bowl of a stand mixer, combine the sugar, brown sugar and browned butter. Cream until combined.
    Adding sugars to mixing bowl
  • Add in the vanilla, egg and bourbon. Mix thoroughly, scraping down the sides often.
    Adding eggs to the mixing bowl
  • Add in the flour, soda, salt, cinnamon and cream of tartar. Mix well, scraping down the sides often.
    Adding flour and other dry ingredients to mixing bowls
  • Mix in the pecans and chocolate chips.
    Adding pecans and chocolate chips to mixing bowl
  • Use a large ice cream scoop to divide out the cookie dough - place on the parchment lined baking sheets, leaving about 2 inches of space at minimum around each cookie. Press a pecan half into the top of each dough ball.
    Dough bowls on a cookie sheet
  • Bake in the preheated oven for approximately 12-14 minutes or until the edges are beginning to brown and the center is set. Allow to cool.
    Adding a pecan to the top of the cookies
  • Sprinkle with flaky sea salt prior to serving, if desired.
    Baked cookies on a cooling rack

Notes

Bourbon substitution: For an alcoholic swap, use dark rum or whiskey in the same amount. For a non-alcoholic version, mix 1 tablespoon vanilla extract with enough apple juice or cold coffee to equal ¼ cup. Either way, you'll still get that rich flavor.
Storage: Cookies should be stored in an airtight container for up to 3 days.