If you are searching for a cookie that perfectly balances rich, nutty flavors with a boozy twist and melty chocolate moments, you have to try this Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe. These cookies boast a sublime combination of browned butter’s deep caramel notes, the warmth of bourbon, toasted pecans, and generous chocolate chunks, all coming together to create an irresistibly soft yet slightly crisp bite. It’s a next-level cookie that feels both comforting and a bit sophisticated — ideal for sharing with friends or treating yourself to a decadent homemade delight.
Ingredients You’ll Need
Every ingredient in this Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe plays a special role, supplying flavor, texture, and that perfect cookie structure. From the toasty pecans adding crunch to the browned butter bringing a warm, nutty depth, these simple pantry staples are what make this recipe shine.
- Raw pecans: Toasted with bourbon and brown sugar to enhance their natural sweetness and crunch.
- Bourbon: Adds a subtle boozy warmth that elevates every bite uniquely.
- Brown sugar: Provides moisture and a rich molasses undertone for a chewy texture.
- Flaky sea salt: Sprinkled on top to balance sweetness and highlight flavors beautifully.
- Salted butter: Browned for a deep, nutty complexity and used to enrich the dough.
- Granulated sugar: Ensures a slight crispness along with color and sweetness.
- Eggs: Bind the dough and add richness, helping cookies rise perfectly.
- Vanilla extract: Enhances all flavors and adds a fragrant, cozy note.
- All-purpose flour: The base that holds everything together for structure.
- Baking soda: Gives the cookies a light, tender crumb.
- Kosher salt: Mixed into the dough for balanced seasoning throughout.
- Chocolate chunks or chips: Generous chunks melt into gooey pockets of chocolate goodness.
How to Make Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Step 1: Toast the Pecans with Bourbon and Brown Sugar
Start by preheating your oven to 350° F and lining a baking sheet with parchment paper. Spread your raw pecans on the sheet and toss them with a tablespoon of bourbon and a tablespoon of brown sugar. Pop them in the oven for about 8 to 10 minutes. This process toasts the nuts while caramelizing the sugar and infusing a lovely bourbon aroma. Right after baking, sprinkle with flaky sea salt and roughly chop once cooled. These toasted, boozy pecans are a star ingredient that elevates every bite of your Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe.
Step 2: Brown the Butter
In a small saucepan on medium heat, add one stick of salted butter. Stir occasionally and watch carefully as it melts, foams, and slowly develops that inviting golden-brown color and nutty scent — this usually takes about 3 to 4 minutes. Once browned, transfer it to a heatproof bowl and place in the freezer for 10 to 15 minutes to cool but not harden. Browned butter adds incredible complexity to these cookies that you won’t get from regular melted butter.
Step 3: Mix the Dough
In a large mixing bowl, cream together the remaining stick of butter, the cooled browned butter, 3/4 cup brown sugar, and granulated sugar until everything is well combined and fluffy. Beat in two eggs one at a time until smooth, then add an additional tablespoon of bourbon and the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and kosher salt before gradually folding them into your wet mixture. Finally, fold in the chopped toasted pecans and chocolate chunks. If you find the dough a little too sticky, sprinkle in an extra two tablespoons of flour — this will make handling the dough much easier and improve the cookie’s final texture.
Step 4: Shape and Bake the Cookies
Roll your dough into two-tablespoon-sized balls, spacing them about three inches apart on your prepared baking sheet. Gently flatten the dough balls to help them spread evenly. Bake at 350° F for 7 minutes, then carefully remove the pan and tap the baking sheet twice against the counter to flatten the cookies further — this step creates the perfect thin but chewy profile. Return the cookies to the oven for another 2 to 4 minutes until the edges start to set but the center is still soft and doughy. Take the pan out again and give it a light tap 1 or 2 more times, then allow cookies to cool on the sheet itself. They’ll finish baking with residual heat, keeping them delectably soft and gooey inside. Finish with a sprinkle of flaky sea salt if desired for that extra punch of flavor.
How to Serve Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt on warm cookies is a simple but genius garnish that cuts through the sweetness and highlights the bourbon and pecan flavors beautifully. For an extra touch of indulgence, you could drizzle melted dark chocolate or a swirl of caramel on top right before serving.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a rich cup of coffee to balance the warm, nutty, and boozy flavors. For adults, a bourbon or whiskey neat on the side can complement the cookie’s notes and make for a perfect cozy dessert setup.
Creative Ways to Present
Turn these cookies into an elegant dessert treat by serving them alongside a scoop of vanilla bean ice cream and a few toasted pecans on top. Alternatively, sandwich two cookies together with a bourbon-flavored buttercream or cream cheese frosting for a decadent spin that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cookies in an airtight container at room temperature for up to four days. Keep them in a single layer or separated by parchment paper to maintain their soft, chewy texture while preserving the delightful nuttiness of the pecans and chocolate.
Freezing
If you want to prepare the dough ahead of time or save baked cookies for later, they freeze beautifully. Wrap the shaped dough balls tightly in plastic wrap and place them in a freezer bag for up to three months. Baked cookies can also be frozen in airtight containers with parchment paper between layers.
Reheating
To bring frozen baked cookies back to life, simply warm them in a 300° F oven for about 5 to 7 minutes. This will revive their gooey centers and crispy edges without over-drying. For dough balls, bake directly from frozen—adding a couple of extra minutes to the baking time will do the trick!
FAQs
Can I substitute bourbon with another liquor or ingredient?
If you prefer to avoid alcohol, you can substitute bourbon with vanilla extract or a splash of apple cider vinegar for acidity. However, the bourbon adds a distinct flavor that pairs wonderfully with the brown butter and pecans, so it’s worth trying the original recipe at least once!
What type of chocolate is best for this recipe?
Chunky bittersweet or semi-sweet chocolate works best, melting into soft pockets without becoming overpoweringly sweet. You can also use a mix of chocolate chips and chunks to get varied texture and flavor throughout each cookie.
Why do the cookies get flattened by tapping the baking sheet?
This unique step helps flatten the dough after initial baking to create the perfect cookie texture—thin around the edges with a soft, chewy center. It also allows the cookies to spread evenly without becoming too dense.
Can I make these cookies dairy-free or vegan?
This recipe relies heavily on browned butter for flavor, so replacing it is tricky. For a vegan take, consider using vegan butter and a plant-based bourbon substitute, but expect some change to flavor and texture. Toasted pecans and chocolate chunks can remain the same, just choose dairy-free chocolate.
How do I prevent the pecans from burning during toasting?
Keep a close eye on the pecans while baking, as nuts can go from toasted to burnt quickly. Stir or shake the pan halfway through, and remove the nuts as soon as you notice a fragrant aroma and golden color. The added sugar and bourbon also caramelize, so timing is key!
Final Thoughts
This Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe has quickly become one of my absolute favorites for good reason. The layers of flavor—brown butter’s rich nuttiness, bourbon’s warmth, toasted pecans’ crunch, and melty chocolate—create a truly memorable cookie experience. Whether you’re baking for a special occasion or just because, these cookies feel like a warm hug with a grown-up twist. I encourage you to give them a try and see how they quickly become a staple in your cookie jar!
Print
Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies
Description
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a decadent twist on the classic chocolate chip cookie, featuring toasted bourbon-infused pecans, rich browned butter, and gooey chocolate chunks. Baked to perfection with a soft, chewy center and crisp edges, these cookies offer a delightful balance of nutty, boozy, and sweet flavors, finished with a sprinkle of flaky sea salt to enhance every bite.
Ingredients
For the Pecans
- 3/4 cup raw pecans
- 2 tablespoons bourbon, divided
- 1 tablespoon light or dark brown sugar
- Flaky sea salt, for sprinkling
For the Cookie Dough
- 1 cup (2 sticks) salted butter, at room temperature, divided
- 3/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, plus up to 2 tablespoons more if needed
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On the sheet, combine the pecans, 1 tablespoon of bourbon, and 1 tablespoon of brown sugar. Bake for 8-10 minutes until the pecans are toasted and fragrant. Remove from oven, sprinkle with flaky sea salt, and roughly chop the pecans once cooled.
- Brown Butter: While the pecans toast, add 1 stick of butter to a small saucepan over medium heat. Cook the butter for 3-4 minutes until it starts to brown and develops a nutty aroma. Remove from heat and transfer the browned butter to a heatproof bowl. Chill it in the freezer for 10-15 minutes, but do not over-chill.
- Mix Dough: In a large mixing bowl, beat the remaining stick of butter with the cooled browned butter, 3/4 cup brown sugar, and granulated sugar until well combined and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in 1 tablespoon of bourbon and the vanilla extract until smooth.
- Add Dry Ingredients and Mix-ins: Sift together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, folding it in gently. Once combined, fold in the toasted pecans and chopped chocolate chunks. If the dough is sticky, add up to 2 tablespoons of additional flour to make it easier to handle.
- Shape Cookies: Roll the dough into 2-tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheet. Gently flatten each dough ball slightly with your fingers or the back of a spoon.
- First Bake: Bake the cookies in the preheated oven for 7 minutes. Remove the baking sheet and firmly tap it twice on the counter to flatten the cookies.
- Second Bake: Return the baking sheet to the oven and bake an additional 2-4 minutes, until the edges begin to set but the centers are still doughy. Remove the sheet again and tap it 1-2 times on the counter to flatten once more.
- Cool and Serve: Allow cookies to cool on the baking sheet; they will continue cooking slightly as they rest. Sprinkle with flaky sea salt if desired. Serve warm for best flavor and texture, or cool completely and store in an airtight container for up to 4 days.
Notes
- Use bourbon sparingly; it adds a rich flavor without overpowering the cookies.
- Do not over-chill the browned butter or dough, as it will affect cookie texture.
- Flattening the cookies during and after baking helps achieve the perfect chewy yet crisp texture.
- These cookies are best enjoyed warm but can be stored for several days in an airtight container.
- For a dairy-free version, substitute butter with a vegan butter alternative and check bourbon ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
