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Crinkled on the edges, warm and gooey in the middle, and oh so delicious…these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are the perfect cookies to make this weekend. Made with browned butter, toasted pecans, and bourbon, then lightly sweetened for a cookie that’s rich in flavor and heavy on the chocolate. Every bite is slightly crisp on the edges but soft and chewy in the center with just a little crunch from those sweet bourbon pecans…so DELICIOUS! Absolutely nothing not to love about these wrinkly, crinkly, sweet pecan cookies. Easy to make and fun for all occasions….especially the Derby!
I know I say this often, but Fridays are made ten times better with cookies…always, always.
The classic chocolate chip cookie can do no wrong and only makes life better, happier…and much more satisfying. I know you know what I’m talking about, cookies are just GOOD. I’m not sure why, but I’ve really been on a HUGE cookie kick this year. Maybe it’s because most are easy to make. Or maybe it’s because cookies bring back the best memories for me. Or maybe it’s just because the world simply needs more cookies this year. Either way, I’m loving cookies.
But these cookies? You guys these cookies are really everything I love the most. They remind me more of the fall than spring, but it’s OK because with the Kentucky Derby this weekend I gave myself a pass and decided that we could indeed make pecan cookies in April.
And really (yes, this is dramatic), these cookies are magical.
The inspiration
The inspiration was really simple….the Kentucky Derby is tomorrow. And while I’m not sure I’ve ever watched the entire two-minute race live, I know some people who LOVE to celebrate the day with friends and good food (yes, you Cortney!). I also think it’s a fun excuse to celebrate something that isn’t a holiday but that you really enjoy.
Immediately when I think of the Derby, I think bourbon and pecans. So last week I put this idea together in my head. I wasn’t positive if I should make them or not, but I’m sure glad I did.
The process to the (almost) perfect cookie
I say almost, because I don’t really believe anything is perfect, but these are pretty darn close.
There are three key steps to these cookies…
I feel like the browned butter is obvious. I like to brown half of the butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has a great texture too. It also highlights the malted flavors. I know it’s an extra step, but the browned butter really does add so much to these cookies. In my view, it’s an extra step worth taking.
Second, the bourbon brown sugar pecans. It’s not a usual cookie ingredient but it’s what really sets these cookies apart. The pecans get toasted with brown sugar and bourbon which gives them a rich sweetness. If you’ve never had bourbon with your pecans, it a marriage of flavors that is so delicious.
And then, the bourbon itself, which is both on the pecans and in the cookies. It’s not like these cookies taste like bourbon, because they don’t. The bourbon provides a very rich and delicious flavor with subtle notes of both bourbon and vanilla.
The details…
Like most cookies, these are EASY. Toast the pecans together with brown sugar and bourbon. Then brown the butter, let cool, and simply mix everything together. Then bake, eat, and enjoy.
As I do with almost all my cookies, these need a tap on the counter to create that crinkly type of cookie during both the middle and the end of baking.
Aside from browning the butter and tapping the baking sheet, the rest is is easy. When the cookies come out of the oven, the pockets of melted chocolate will be bubbling up and the kitchen will smell, nutty, buttery, and oh so delicious. Almost like Thanksgiving, because these really do remind me of pecan pie.
I of course love to eat these warm, right off the pan, with a sprinkle of sea salt atop.
And oh my gosh, every last bite is delicious. It’s truly hard to beat a good chocolate chip cookie, but these certainly give the others a little run for their money They would be so fun for the Derby…but also any other day of the year. It’s the crinkly edges, deep bourbon-vanilla flavor, and pockets of melted chocolate.
DELICIOUS!
Happy Friday guys, enjoy!
Looking for a few other fun cookie ideas? Try these…
Healthier Homemade Nutter Butter Cookies
Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
Lastly, if you make these Brown Butter Bourbon Pecan Chocolate Chunk Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Servings: 24 cookies
Calories Per Serving: 188 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup raw pecans
- 2 tablespoons bourbon
- 1 tablespoon, plus 3/4 cup light or dark brown sugar
- flaky sea salt
- 2 sticks (1 cup) salted butter, at room temperature
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
Instructions
- 1. Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine the pecans, 1 tablespoon bourbon, and 1 tablespoon brown sugar. Bake 8-10 minutes, until toasted. Sprinkle with sea salt. Roughly chop the pecans.2. Meanwhile, add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.3. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, 3/4 cup brown sugar, and the granulated sugar until combined. Beat in the eggs - 1 at a time, until combined. Add 1 tablespoon bourbon and the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chunks and chopped pecans. If you dough is sticky, add 2 tablespoons flour. 4. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Gently flatten each dough ball.5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
I made these and couldn’t stop snacking on the bourbon brown sugar pecans before I added them to the dough. The cookies turned out great!!
Hi Andrea! I’m so glad that you’re enjoying the recipe! Thanks for giving it a try! xT
These are so so good. I just made them in prep for thanksgiving. They are a little dense though, kinda dry. I followed the recipe to a t, could I have mixed too much? Baked too long?
Hi Danielle,
Thanks so much for trying these cookies, so glad you enjoyed them!! Sorry to hear they were dense and dry, I think it could be a little combo of both the over mixing and baking. Try reducing both of those next time. I hope this helps:) xx
These cookies are amazing and so good right out of the oven! I’ve made them at least 5 times now! We have gluten free friends that miss out on these delicious cookies and I was wondering if we could substitute the flour for almond flour?
Thanks!
Hi Madison! I haven’t ever tried this recipe with almond flour so I can’t say for sure! xT
Madison!
I have a lotta celiac friends and lots of experience baking to include everyone. I’ve never done almond flour because of almond allergies, but I like bobs red mill’s options for alternative flour. Oat flour doesn’t change the flavor at all, but you need about 1 1/3 cup per cup of all purpose flour. They also have a 1:1 gluten free flour that works great but it’s more pricey. Hope your gluten free friends love it, and your gluten-loving friends don’t notice!
Thanks so much for sharing, Kaija!!
These cookies are Sooo Delicious! We absolutely loved them. I followed your exact recipe. I’m going to make them again this week. I let them chill overnight. I think that may have been too long because I couldn’t hardly get the cookie scoop to scoop the dough. My wrist felt like I had carpal tunnel. That’s my fault though. After the sat a few minutes, it was easier to scoop. They are scrumptious! Thank you for sharing your recipe!
Awesome!! Love to hear that this recipe was enjoyed! Have a great week! xT