Brown Butter Pecan Chocolate Cookies – If you’re looking for the ultimate cookie experience. These Brown Butter Pecan Chocolate Cookies. Will surely hit the spot. Packed with the nutty richness of brown butter, crunchy buttered pecans, and chunks of chocolate. They deliver a truly indulgent dessert treat. The addition of bourbon. Gives these cookies a delightful depth of flavor. That sets them apart. Perfectly crisp on the outside. And irresistibly gooey on the inside. They’re a dessert dream come true. Get ready to taste a cookie. That’s as unique as it is delicious.
I remember the first time. I decided to make these Brown Butter Pecan Chocolate Cookies. It was a rainy Sunday afternoon. And I was in the mood. For something comforting. And warm. My husband and child. Were both lounging around the house. And I thought it was the perfect time. To experiment with a new recipe. As the cookies are baked. The entire house was filled. With a sweet, nutty aroma. That brought everyone into the kitchen. My husband took one bite. And immediately declared them. The best cookies he’d ever tasted. My child couldn’t stop at just one. And ended up grabbing two more right away! That moment of sheer joy. And satisfaction. Is something I’ll never forget.
What makes this Brown Butter Pecan Chocolate Cookies truly special?
These cookies are unlike any you’ve ever tried. Thanks to their unique combination of flavors. And textures. The star of the show. Is the brown butter. Which adds a rich. And nutty depth to the cookies. Complementing the sweetness of the dark brown sugar. The addition of bourbon. Enhances the cookie’s flavor profile. Adding a subtle warmth. That pairs beautifully. With the chocolate chunks. Each bite offers a delightful crunch. From the buttered pecans. Balanced perfectly with the soft, gooey center. Topping these treats off with flaky sea salt. Accentuates the flavors. Making every bite. An indulgent experience. Whether you’re serving them at a party. Or enjoying them. As a special treat at home. These cookies are sure to impress. Everyone who tries them.
What You Need To Make This Brown Butter Pecan Chocolate Cookies Recipe?
Pecan Halves: Pecans provide a buttery, nutty crunch. That complements the rich flavors in the cookie. To get the best out of them. Finely chop them before toasting. This releases the oils. And enhances the flavor. Remember, toasting is key. It brings out the best in the nuts.
Unsalted Butter: By browning the butter. You infuse these cookies. With a nutty aroma and depth. Use unsalted butter. For more control over the flavor profile. And ensure it’s properly browned. Watch for that perfect amber color.
All-Purpose Flour: The backbone of any good cookie. This provides structure. While allowing the brown butter. And chocolate to shine. Be sure to measure it correctly. A little too much. Can make your cookies cakey rather than fudgy.
Dark Brown Sugar: Packed with molasses. This sugar gives your cookies a richer flavor. And softer texture. The darker the sugar. The deeper the flavor. So pack it well. To get that chewy goodness.
Granulated Sugar: Balances the flavors. And gives the cookies. Just the right amount of sweetness. It helps create those crispy edges. While keeping the center soft.
Vanilla Extract: A must-have in most baking recipes. Vanilla extract enhances and rounds out the flavors in the cookies. Adding a sweet, floral note.
Bourbon: The secret ingredient! It adds a layer of complexity. Offering subtle notes of caramel and oak. That elevates the entire cookie.
Semi-Sweet or Dark Chocolate: Opt for quality chocolate here. The richer, the better. Chunks work beautifully. As they create delightful pockets of melted chocolate throughout.
Flaky Sea Salt: Sprinkling this on top of your warm cookies. Creates a delicious contrast. Highlighting the sweetness. And adding an intriguing flavor burst.
Steps To Make Brown Butter Pecan Chocolate Cookies:
For the Buttered Pecans:
Step 1: Start by melting the butter. In a large skillet over medium heat. Once the butter has melted completely. Add the finely chopped pecan halves to the skillet. Stir the pecans occasionally as they toast. For about 4 to 5 minutes. You’ll want them to be lightly toasted. Which will enhance their nutty flavor. After toasting, remove them from the heat. And set them aside to cool. These will be your delicious buttered pecans. That adds a delightful crunch to the cookies.
For the Brown Butter:
Step 2: In a medium-sized saucepan, melt the unsalted butter. Over medium heat. Keep an eye on it as it starts to bubble. And foam on the top. Gently swirl the pan occasionally. You’re aiming for a rich amber color. And tiny brown bits. Forming at the bottom. The butter should smell nutty. And aromatic. Once you reach this stage. Immediately remove the pan from the heat. And pour the browned butter. Into a large mixing bowl. Allow it to cool slightly. Before moving on to the next step.
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
Step 3: In a large mixing bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Whisking ensures that all the dry ingredients are evenly distributed. Which is key to making sure your cookies rise properly. Set this mixture aside for now.
Step 4: Using either a handheld electric mixer. Or a stand mixer fitted with the paddle attachment. Combine the melted browned butter. With both the dark brown sugar and granulated sugar. Beat these together on medium speed. Until they are well combined. Which should take about a minute. This step is crucial. For creating that perfect cookie texture.
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Step 5: Add in the vanilla extract and bourbon. Continuing to beat the mixture. Until everything is combined. The bourbon adds a unique depth to the cookies. So make sure it’s well incorporated.
Step 6: Next, add the eggs one at a time. Beating for 15 seconds after each addition. This will help create a smooth, consistent batter. Once both eggs are mixed in. Turn off the mixer.
Step 7: With a wooden spoon or a sturdy rubber spatula. Gently fold the dry ingredient mixture. Into the wet ingredients. Stir until the flour just starts to disappear. Over-mixing can lead to tougher cookies. Then, fold in the chopped chocolate chunks. And the buttered pecans you prepared earlier. These additions bring rich chocolatey goodness. And a nutty crunch. To every bite.
Step 8: Cover the mixing bowl with plastic wrap. And refrigerate the dough. For at least 4 hours. This chilling time is essential. As it allows the flavors to meld together. And the dough to firm up. Which helps the cookies hold their shape when baked.
To Bake:
Step 9: Preheat your oven to 350°F (175°C). And line two large baking sheets with parchment paper.
Step 10: Using a large cookie scoop. Portion out the chilled dough into balls. About the size of 3 tablespoons. Place these balls onto the prepared baking sheets. Ensuring there’s about 3 inches of space between each one. To allow for spreading.
Step 11: If you’re decorating with pecan halves. Gently press one into the top of each cookie dough ball.
Step 12: Bake the cookies one tray at a time in the preheated oven for about 12 minutes. Or until they turn golden brown. If the edges spread out too much during baking. You can use a spatula to gently press them back into shape. Immediately after removing them from the oven.
Step 13: While the cookies are still warm. Press a few extra chocolate chunks. And pecan pieces onto the top. For that bakery-style finish. Sprinkle each cookie with a pinch of flaky sea salt. To bring out all the flavors.
Step 14: Allow the cookies to cool on the baking sheet for 15 minutes. Before carefully transferring them to a cooling rack. To cool completely.
Tip:
When making these Brown Butter Pecan Chocolate Cookies. The magic truly lies in the brown butter. Don’t rush this step. As you cook the butter. You’ll notice a delightful transformation. The milk solids start to toast. Giving the butter a rich amber color. And a heavenly nutty aroma. This process not only adds depth. And complexity to the flavor. But also elevates the entire cookie experience. Once you achieve that perfect balance of nutty and sweet. Immediately pour the butter into a heatproof bowl. To prevent it from burning. If you’re feeling adventurous. Try adding a splash of bourbon to the batter. For a unique twist. That complements the chocolate. And pecans beautifully. The alcohol evaporates during baking. Leaving behind a subtle caramel-like flavor. That takes these cookies to another level. It’s the perfect way. To impress your guests. And have them begging for the recipe!
Frequently Asked Questions:
Can I make these cookies without the bourbon?
Absolutely! The bourbon adds a unique flavor profile to these cookies. But if you’d prefer to skip it. You can simply leave it out without any issues. If you’d like to substitute. Try using a teaspoon of almond extract or coffee. For a different twist.
What’s the best way to store these cookies?
Once the cookies have completely cooled. You can store them in an airtight container at room temperature. For up to 4 days. If you want them to last longer. Store them in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just let them thaw at room temperature. Before enjoying them again.
How do I ensure my cookies come out perfectly chewy?
For the chewiest cookies. Make sure not to overbake them. They’re ready when the edges are golden brown. But the center might still look slightly soft. They will firm up. As they cool on the baking sheet. Also, chilling the dough as directed. Helps to achieve that perfect chewy texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Brown Butter Pecan Chocolate Cookies
Ingredients
For the Buttered Pecans:
- 1 1/2 c 170 g pecan halves, finely chopped
- 1 1/2 tbsp 24 g unsalted butter
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
- 2 sticks 226 g unsalted butter, melted until browned
- 2 1/2 c 300 g all-purpose flour
- 1 tsp 5 g salt
- 1/2 tsp 1 g ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 c 213 g dark brown sugar, packed
- 1/2 c 99 g granulated sugar
- 2 tsp 8 g vanilla extract
- 3 tbsp 42 g bourbon
- 2 large eggs at room temperature
- 8 oz semi-sweet or dark chocolate roughly chopped into chunks
- 24 pecan halves for decoration, optional
- 1 tbsp flaky sea salt optional
Instructions
Prepare the Buttered Pecans:
- Melt 1 1/2 tablespoons of unsalted butter. In a large skillet over medium heat. Add the chopped pecans. And cook for about 4 to 5 minutes, stirring occasionally. Until they're lightly toasted. Set them aside to cool.
Make the Brown Butter:
- In a medium saucepan, melt 2 sticks of butter. Over medium heat, swirling occasionally. Watch closely as it bubbles and foams. Turning a rich amber color. With a nutty aroma. Once browned, immediately pour it into a large mixing bowl. And let it cool slightly.
Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. This ensures the leavening agents. And spices are evenly distributed.
Combine Wet Ingredients:
- Using an electric mixer, combine the browned butter with dark brown sugar and granulated sugar. Mixing on medium speed. Until well combined. Add in vanilla extract and bourbon. Then mix in the eggs one at a time.
Form the Dough:
- Gradually add the dry ingredients to the wet mixture. Folding with a spatula until just combined. Stir in the chocolate chunks. And toasted pecans. Cover the bowl. And refrigerate the dough for 4 hours.
Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 3-tablespoon-sized balls of dough onto the sheets. Spacing them 3 inches apart. Press a pecan half on top if desired.
Final Touches:
- Bake each tray for 12 minutes. Until the edges are golden. Once out of the oven, press extra chocolate chunks and pecans on top. And sprinkle with flaky sea salt. Let the cookies cool on the sheet for 15 minutes. Before transferring them to a wire rack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
