I’m excited to add my Brown Butter Bourbon Pecan Chocolate Chunk Cookies to the Bourbon Cookies conversation because a small, unexpected step in the dough makes them stand out.

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I wanted a cookie that would make me stop mid-bite and wonder who taught my oven to behave like that. The browned butter gives a deep toasted note that you feel more than hear, and the bourbon slips in like a secret adult whisper.

They crack at the edges but stay chewy where you want them, and somehow taste much fancier than the time I spent on them. If you like Bourbon Cookies or are curating Holiday Cookie Recipes, this one will make people ask questions without me telling them anything.

I promise you’ll be tempted to hide the pan, guilty and grinning its true.

Ingredients

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All purpose flour gives structure and lots of carbs, little fiber, the cookie backbone
Brown butter adds nutty toasted flavor, deeper aroma, less greasy, makes cookies richer
Brown sugar brings moist sweetness and a bit of molasses flavor, helps chewiness
Pecans give crunch, healthy fats and protein, some fiber, totally toasty and buttery
Bourbon adds warm boozy notes and complexity, alcohol mostly bakes off but flavor stays
Chocolate chunks give bitter sweet contrast, some antioxidants, melts into pockets of gooey
Eggs bind, add protein and richness, yolk makes dough tender and slightly custardy

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 cup (2 sticks, 227 g) unsalted butter, browned

1 cup packed light brown sugar (220 g)

1/2 cup (100 g) granulated sugar

1 large egg plus 1 large egg yolk

2 tablespoons bourbon

1 teaspoon vanilla extract

1 1/2 cups (150 g) chopped pecans, toasted

10 ounces (285 g) bittersweet or semisweet chocolate, chopped into chunks

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Line baking sheets with parchment paper. Toast the pecans on a sheet for 6 to 8 minutes until fragrant, let cool and chop roughly.

2. Brown the butter: melt the 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat, stirring, until it foams then the milk solids turn golden brown and smell nutty. Remove from heat and let cool 8 to 10 minutes so it’s warm not piping hot.

3. Whisk together dry ingredients: 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine sea salt in a bowl so it’s ready.

4. In a large bowl whisk the warm browned butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until mostly combined and glossy. Add the 1 large egg plus 1 large egg yolk and beat till mixed. Stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract.

5. Fold the dry ingredients into the wet mixture just until no streaks of flour remain, do not overmix or the cookies get tough.

6. Stir in the toasted chopped pecans (about 1 1/2 cups, 150 g) and the chopped chocolate (10 ounces, 285 g) leaving a few big chunks to press on top later.

7. Chill the dough in the fridge for at least 30 minutes and up to 24 hours. Chilling firms the dough, concentrates the flavors and helps the cookies spread less.

8. Scoop dough into balls about 2 tablespoons to 3 tablespoons each and place on the prepared sheets spacing them 2 inches apart. If dough softened while scooping, chill scoops on the sheet 10 to 15 minutes before baking.

9. Bake at 350 F (175 C) for 10 to 12 minutes until edges are golden and centers still look slightly underbaked. Rotate pans halfway through for even baking.

10. As soon as cookies come out press extra chocolate chunks on top and sprinkle flaky sea salt if you like. Let cool on sheet 5 minutes then move to a rack to finish cooling. Store in an airtight container up to 5 days or freeze scooped dough up to 3 months.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Two baking sheets and parchment paper
3. Medium saucepan for browning the butter
4. One large mixing bowl and one medium bowl for dry ingredients
5. Whisk and rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or two spoons for portioning dough, works fine either way
8. Cutting board and chef’s knife for chopping pecans and chocolate
9. Cooling rack for finishing the cookies

FAQ

Q: How do I brown the butter without burning it?
A: Melt the butter over medium heat in a light colored pan so you can see the color change. It will foam, then the milk solids will turn golden brown and smell nutty, about 5 to 7 minutes. Take it off the heat right when you see brown flecks, and let it cool until just warm so it won't cook the eggs.

Q: Will the bourbon make the cookies boozy?
A: Mostly no. Most of the alcohol evaporates during baking, but the bourbon's flavor stays, giving a warm caramel note. If you want no alcohol at all, swap it for 2 tablespoons vanilla plus 1 teaspoon bourbon extract or just use extra vanilla.

Q: Can I swap the pecans or chocolate for something else?
A: Sure. Walnuts or toasted hazelnuts work great in place of pecans. For chocolate you can use chips or chopped bar chocolate, just try to keep some big chunks for melty pockets. Use roughly the same weight so dough balance stays right.

Q: Why is there an extra egg yolk?
A: The extra yolk adds richness and chewiness, and helps the cookies stay soft in the middle while the edges crisp up. Don't skip it unless you want a drier, cakier cookie.

Q: Do I need to chill the dough?
A: It's not required, but chilling 30 minutes to overnight helps control spread and deepens flavor. If you're short on time, chill the scoops on the sheet for 10 to 15 minutes before baking.

Q: How should I store and reheat these cookies?
A: Store cooled cookies in an airtight container at room temp for 3 to 4 days. Freeze baked cookies up to 3 months, or freeze dough balls and bake from frozen adding a couple minutes. To refresh, warm in a 300 F oven for 5 minutes or microwave 8 to 12 seconds for that just-baked gooey center.

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour, use the same weight (280 g) though cookies will be a bit denser, or use a gluten free 1 to 1 baking blend with xanthan at equal weight, expect a slightly more crumbly cookie.
Unsalted browned butter (227 g): if you can’t brown it, use regular unsalted butter melted and cooled in the same amount, you’ll miss the nutty note; for dairy free use solid coconut oil 1 to 1 by weight, note a faint coconut taste.
Bourbon 2 tablespoons: use dark rum or brandy 2 tablespoons for similar warm flavor, or for a non alcoholic option stir in 1 teaspoon vanilla plus 1 tablespoon strong brewed coffee to add depth.
Pecans 1 1/2 cups: swap with toasted walnuts or toasted almonds in the same volume, or leave nuts out and add an extra 1/2 cup chopped chocolate for more fudgy bites.

Pro Tips

1. Browned butter watch: keep your eyes on it the whole time, it goes from golden to burnt fast. Take it off when you smell that nutty aroma and let it cool until warm not hot so it wont scramble the eggs.

2. Measure flour like a pro: weigh it if you can, thats the easiest way to avoid dry, cakey cookies. If you must use cups spoon the flour into the cup and level it, dont pack it down.

3. Chill and shape tricks: chilling the dough really firms it up and concentrates flavor, so dont skip it. If you want taller cookies, scoop or roll balls and freeze them on a sheet, then bake from frozen adding a minute or two.

4. Chocolate and pecan hacks: chop the chocolate into a mix of big chunks and smaller bits so you get gooey pockets and little bites of chocolate. Toast the pecans until fragrant and cool them fully before folding in or theyll give you greasy dough.

5. Finish and storage tips: pull the cookies when the edges are golden but centers still look soft, theyll set while cooling. Press extra chunks on top while warm and sprinkle flaky sea salt for contrast, then store cooled cookies in an airtight container with a slice of bread to keep them soft.

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to add my Brown Butter Bourbon Pecan Chocolate Chunk Cookies to the Bourbon Cookies conversation because a small, unexpected step in the dough makes them stand out.

Servings

servings

Calories

273

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Two baking sheets and parchment paper
3. Medium saucepan for browning the butter
4. One large mixing bowl and one medium bowl for dry ingredients
5. Whisk and rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or two spoons for portioning dough, works fine either way
8. Cutting board and chef’s knife for chopping pecans and chocolate
9. Cooling rack for finishing the cookies

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (2 sticks, 227 g) unsalted butter, browned
1 cup packed light brown sugar (220 g)
1/2 cup (100 g) granulated sugar
1 large egg plus 1 large egg yolk
2 tablespoons bourbon
1 teaspoon vanilla extract
1 1/2 cups (150 g) chopped pecans, toasted
10 ounces (285 g) bittersweet or semisweet chocolate, chopped into chunks
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350 F (175 C). Line baking sheets with parchment paper. Toast the pecans on a sheet for 6 to 8 minutes until fragrant, let cool and chop roughly.
Brown the butter: melt the 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat, stirring, until it foams then the milk solids turn golden brown and smell nutty. Remove from heat and let cool 8 to 10 minutes so it’s warm not piping hot.
Whisk together dry ingredients: 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine sea salt in a bowl so it’s ready.
In a large bowl whisk the warm browned butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until mostly combined and glossy. Add the 1 large egg plus 1 large egg yolk and beat till mixed. Stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract.
Fold the dry ingredients into the wet mixture just until no streaks of flour remain, do not overmix or the cookies get tough.
Stir in the toasted chopped pecans (about 1 1/2 cups, 150 g) and the chopped chocolate (10 ounces, 285 g) leaving a few big chunks to press on top later.
Chill the dough in the fridge for at least 30 minutes and up to 24 hours. Chilling firms the dough, concentrates the flavors and helps the cookies spread less.
Scoop dough into balls about 2 tablespoons to 3 tablespoons each and place on the prepared sheets spacing them 2 inches apart. If dough softened while scooping, chill scoops on the sheet 10 to 15 minutes before baking.
Bake at 350 F (175 C) for 10 to 12 minutes until edges are golden and centers still look slightly underbaked. Rotate pans halfway through for even baking.
As soon as cookies come out press extra chocolate chunks on top and sprinkle flaky sea salt if you like. Let cool on sheet 5 minutes then move to a rack to finish cooling. Store in an airtight container up to 5 days or freeze scooped dough up to 3 months.

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.