I finally nailed Brown Butter Bourbon Pecan Chocolate Chunk Cookies that are crunchy, chewy, and impossibly flavorful, and as someone who adores Bourbon cookies I had to share how they came together.

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I never meant to make a holiday legend but these Brown Butter Bourbon Pecan Chocolate Chunk Cookies kind of did. The browned butter gives a warm, almost caramel twist that sneaks into every bite, and bourbon wakes the flavors up in a way thats both grown up and mischievous.

They come out crunchy on the edges, chewy in the middle, and people keep stealing them before I can plate the whole batch. This is my little riff on Bourbon Cookies and exactly the kinda Holiday Cookie Recipes that disappear too fast.

I always eat one warm, even though I probably shouldn’t.

Ingredients

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Brown butter: nutty, rich fat that adds toasty flavor and depth, not just sweetness.
Bourbon: boozy warmth, sweet vanilla notes that lift cookies, little alcohol cooks off.
Pecans: crunchy, provide healthy fats fiber and some protein, not super high protein.
Chocolate chunks: bittersweet, melts into pockets of intense cocoa and satisfying sugar.
Brown sugar: adds moisture and caramel taste, mostly carbs, makes cookies chewy.
Egg plus yolk: binds dough gives structure and tenderness, adds some protein.
Sea salt: tiny sprinkle brightens flavors and balances sweet, use sparingly.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned and cooled

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg plus 1 large egg yolk

1 tablespoon pure vanilla extract

2 tablespoons bourbon

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 cup pecans, toasted and roughly chopped

8 ounces semisweet or bittersweet chocolate, chopped into chunks

Flaky sea salt for sprinkling, optional

How to Make this

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1. Brown the butter: melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat, swirling often until it foams and the milk solids turn golden brown and smell nutty, about 6 to 8 minutes; remove from heat, scrape into a heatproof bowl so the browned bits come with it, and let cool to warm or room temp.

2. Toast the pecans: while the butter cools, spread 1 cup pecans on a baking sheet and toast at 350°F for 6 to 8 minutes until fragrant; cool and roughly chop.

3. Chop the chocolate: roughly chop 8 ounces semisweet or bittersweet chocolate into big chunks so you get molten pockets, not just chips.

4. Mix wet ingredients: in a large bowl whisk the cooled brown butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until mostly smooth, then beat in 1 large egg plus 1 large egg yolk, 1 tablespoon vanilla extract and 2 tablespoons bourbon until combined; it’s ok if it’s a little glossy.

5. Combine dry ingredients: in a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine sea salt.

6. Make the dough: fold the dry mix into the wet just until no dry streaks remain, don’t overmix or the cookies get tough; fold in the toasted pecans and the chocolate chunks.

7. Chill the dough: cover and chill for at least 30 minutes, up to 24 hours. Chilling firms the butter and concentrates flavor, and it helps the cookies stay chewy with crisper edges.

8. Portion and bake: preheat oven to 350°F (175°C). Scoop dough into roughly 2 tablespoon mounds (or use a medium cookie scoop) and place 2 inches apart on a parchment lined baking sheet. Bake 10 to 12 minutes until edges are golden and centers still look slightly underbaked.

9. Cool and finish: let cookies cool on the baking sheet 5 minutes so they set, then transfer to a rack to finish cooling. Sprinkle flaky sea salt on top while still warm if using. Enjoy warm with a cold glass of milk or more bourbon if you must.

Equipment Needed

1. Medium saucepan, for browning the butter.
2. Heatproof bowl, to scrape and cool the browned butter in.
3. Baking sheet, for toasting pecans and baking cookies, youll want two if you plan to chill and bake at the same time.
4. Parchment paper or silicone baking mat, to line the sheets.
5. Large mixing bowl, for whisking the brown butter with sugars and eggs.
6. Medium mixing bowl, for whisking the flour, baking soda and salt.
7. Whisk and rubber spatula or wooden spoon, for mixing and folding, dont overmix.
8. Measuring cups and spoons, for the sugars flour bourbon and vanilla.
9. Chef’s knife and cutting board, to roughly chop the chocolate and the toasted pecans.
10. Cookie scoop or tablespoon plus a wire cooling rack, for portioning and finishing the cookies.

FAQ

How do I brown the butter without burning it? Use a light colored saucepan so you can see the color change, melt over medium heat, swirl often, and once it smells nutty and you see tiny brown bits, take it off the heat. Pour into a bowl to stop cooking and let it cool to warm before using, or you'll cook the eggs.

Can I skip the bourbon or replace it? Yes, the bourbon just boosts flavor, it is not required. Swap with 2 teaspoons extra vanilla plus a tablespoon of strong brewed coffee or toasted vanilla extract for depth. If you want a true non alcoholic swap, use extra vanilla and a splash of apple juice or maple syrup.

Why is there an extra egg yolk, and what does it do? The extra yolk adds richness and chew, it helps the cookie stay tender and a little dense while the white gives structure. So don't skip it unless you want a different texture.

How do I get the cookies thick and chewy instead of flat and crisp? Chill the dough at least 30 minutes, longer if you can, and scoop larger balls. Bake until edges are set but centers still look slightly underdone, they firm as they cool. Also don't overmeasure flour, spoon and level for best results.

Can I make this dough ahead or freeze it? Totally. Scoop balls and freeze them on a tray, then transfer to a bag for up to 3 months. Bake from frozen, add 1 to 3 minutes to the bake time. You can also refrigerate dough up to 48 hours, but let it warm a bit before scooping.

Any quick tips for pecans and chocolate chunks? Toast pecans in a dry skillet until fragrant and let them cool before chopping roughly, that brings out more flavor. Chop the chocolate into big irregular chunks so you get melty pools and crunchy bites. Sprinkle flaky sea salt on warm cookies so it sticks and tastes amazing.

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe Substitutions and Variations

Browned butter: swap with 1 cup melted unsalted butter, cooled, for an easier, milder cookie; or use 1 cup browned ghee if you still want that toasty, nutty note.
Light brown sugar: use 3/4 cup dark brown sugar for a richer molasses taste, or 3/4 cup granulated sugar plus 1 tablespoon molasses to mimic light brown sugar exactly.
Bourbon: replace with 2 tablespoons strong brewed coffee for chocolate depth without booze, or 2 tablespoons dark rum if you want a similar boozy warmth; for a non alcoholic option try 1 teaspoon vanilla extract plus 1 tablespoon water.
Pecans: swap with 1 cup toasted walnuts or 1 cup chopped almonds for similar texture and bite, or use 1 cup chopped toffee or pretzels if you want sweet salty crunch instead.

Pro Tips

1) Browned butter tricks: dont walk away, swirl the pan and watch the foam, once it smells nutty pull it off the heat or itll go from perfect to burnt fast. If you want the flavor without the tiny grit, pour it through a fine mesh strainer, but honestly leaving some browned bits in gives better depth.

2) Measure flour like a pro: spoon the flour into your cup and level it, or even better weigh it (about 280 grams for 2 1/4 cups) so you dont end up with cakey cookies. Baking is picky, small flour differences = big texture changes.

3) Chocolate and dough hacks: big chopped chunks melt into gooey pockets so dont use only chips, and press a few extra chunks onto the tops right before baking so every cookie looks irresistible. Also chill the dough longer if you want thicker, chewier cookies, and if you freeze scoops you get tall cookies that spread less.

4) Toasting, finishing and storage: toast the pecans until fragrant but not dark, it only takes a few minutes and lifts the flavor. Sprinkle flaky sea salt on warm cookies for contrast, and store cooled cookies airtight with a slice of bread to keep them soft, or freeze dough scoops for later.

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally nailed Brown Butter Bourbon Pecan Chocolate Chunk Cookies that are crunchy, chewy, and impossibly flavorful, and as someone who adores Bourbon cookies I had to share how they came together.

Servings

servings

Calories

234

kcal

Equipment: 1. Medium saucepan, for browning the butter.
2. Heatproof bowl, to scrape and cool the browned butter in.
3. Baking sheet, for toasting pecans and baking cookies, youll want two if you plan to chill and bake at the same time.
4. Parchment paper or silicone baking mat, to line the sheets.
5. Large mixing bowl, for whisking the brown butter with sugars and eggs.
6. Medium mixing bowl, for whisking the flour, baking soda and salt.
7. Whisk and rubber spatula or wooden spoon, for mixing and folding, dont overmix.
8. Measuring cups and spoons, for the sugars flour bourbon and vanilla.
9. Chef’s knife and cutting board, to roughly chop the chocolate and the toasted pecans.
10. Cookie scoop or tablespoon plus a wire cooling rack, for portioning and finishing the cookies.

Ingredients

1 cup (2 sticks) unsalted butter, browned and cooled
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 tablespoon pure vanilla extract
2 tablespoons bourbon
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup pecans, toasted and roughly chopped
8 ounces semisweet or bittersweet chocolate, chopped into chunks
Flaky sea salt for sprinkling, optional

Directions

Brown the butter: melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat, swirling often until it foams and the milk solids turn golden brown and smell nutty, about 6 to 8 minutes; remove from heat, scrape into a heatproof bowl so the browned bits come with it, and let cool to warm or room temp.
Toast the pecans: while the butter cools, spread 1 cup pecans on a baking sheet and toast at 350°F for 6 to 8 minutes until fragrant; cool and roughly chop.
Chop the chocolate: roughly chop 8 ounces semisweet or bittersweet chocolate into big chunks so you get molten pockets, not just chips.
Mix wet ingredients: in a large bowl whisk the cooled brown butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until mostly smooth, then beat in 1 large egg plus 1 large egg yolk, 1 tablespoon vanilla extract and 2 tablespoons bourbon until combined; it's ok if it's a little glossy.
Combine dry ingredients: in a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine sea salt.
Make the dough: fold the dry mix into the wet just until no dry streaks remain, don't overmix or the cookies get tough; fold in the toasted pecans and the chocolate chunks.
Chill the dough: cover and chill for at least 30 minutes, up to 24 hours. Chilling firms the butter and concentrates flavor, and it helps the cookies stay chewy with crisper edges.
Portion and bake: preheat oven to 350°F (175°C). Scoop dough into roughly 2 tablespoon mounds (or use a medium cookie scoop) and place 2 inches apart on a parchment lined baking sheet. Bake 10 to 12 minutes until edges are golden and centers still look slightly underbaked.
Cool and finish: let cookies cool on the baking sheet 5 minutes so they set, then transfer to a rack to finish cooling. Sprinkle flaky sea salt on top while still warm if using. Enjoy warm with a cold glass of milk or more bourbon if you must.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.