Brown Butter Bourbon Pecan Chocolate Chunk Cookies


Brown Butter Bourbon Pecan Chocolate Chunk Cookies! Such an incredible flavor combination!

yield 2 dozen

Ingredients
For the Buttered Pecans:
  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons bourbon
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
  • 24 pecan halves, for decoration, optional

Instructions
For the Buttered Pecans:
  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:
  • Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  • Once the butter is at room temperature, you're ready to get baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
  • Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed. 
  • In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.

For full instructions kindly visit bakerbynature.com.

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