Description
These Brown Butter Pecan Chocolate Cookies. Are a delightful fusion of flavors. And textures. That will captivate your taste buds. Imagine the rich nuttiness of browned butter. Enhancing every bite. With a deep, caramel-like aroma. The chopped pecans are lightly toasted. Adding a perfect crunch. That complements the gooey chunks of chocolate. The subtle touch of bourbon. Lending a sophisticated warmth. That pairs beautifully with the sweetness. Topped with a sprinkle of flaky sea salt. These cookies strike. A harmonious balance. Between sweet, salty, and savory. Making them a truly indulgent treat. Whether you’re baking for family, friends, or just yourself. These cookies. Are sure to become. A favorite in your kitchen!
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 350Β°F (175Β°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
To make these Brown Butter Pecan Chocolate Cookies gluten-free. Substitute the all-purpose flour. With a high-quality gluten-free flour blend. That includes xanthan gum. Ensure the blend is designed for baking. As it will mimic the structure. And the texture of regular flour. When browning the butter. Be extra cautious to prevent burning. As the flavor is crucial in gluten-free recipes. For added richness. If you want to maintain the cookie’s chewiness. Consider adding a tablespoon of almond flour to the mix. Which adds moisture. And a subtle nutty flavor. By following these simple modifications. You can enjoy these delicious cookies without gluten. Retaining their iconic taste. And texture!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
