Brown Butter Bourbon Pecan Chocolate Chunk Cookies

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are the ultimate treat! With a perfect balance of crunch, chewiness, and rich flavors, they make an excellent choice for the holidays—or any time you crave something special. If you love bourbon, these cookies are a must-try!

Why You’ll Love These Cookies

• Bold Flavor – Brown butter adds a deep, nutty richness, while bourbon enhances the taste with warm caramel notes.
• Crunchy & Chewy Texture – Toasted pecans and melty chocolate chunks make each bite irresistible.
• Perfect for Any Occasion – These cookies are great for gifting, holiday baking, or a special indulgence.

Ingredients

For the Buttered Pecans:

• 1 ½ cups (170g) pecan halves, finely chopped
• 1 ½ tablespoons (24g) unsalted butter

For the Cookies:

• 2 sticks (226g) unsalted butter, browned
• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon (5g) salt
• ½ teaspoon (1g) ground cinnamon
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup (213g) packed dark brown sugar
• ½ cup (99g) granulated sugar
• 2 teaspoons (8g) vanilla extract
• 3 tablespoons (42g) bourbon
• 2 large eggs, room temperature
• 8 ounces semi-sweet or dark chocolate, chopped into chunks
• 24 pecan halves, for topping (optional)
• 1 tablespoon flaky sea salt, for garnish (optional)

Instructions

To Make the Buttered Pecans:

1. Melt butter in a large skillet over medium heat.
2. Add chopped pecans and toast, stirring occasionally, for about 4-5 minutes until fragrant and lightly browned.
3. Remove from heat and set aside.

To Brown the Butter:

1. In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown with a nutty aroma.
2. Swirl the pan occasionally and watch closely to prevent burning.
3. Once browned, immediately pour into a heatproof bowl, making sure to scrape up all the brown bits.

To Prepare the Dough:

1. In a bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder.
2. In another large bowl, beat the browned butter, brown sugar, and granulated sugar with an electric mixer until well combined (about 1 minute).
3. Add vanilla extract and bourbon, mixing until incorporated.
4. Beat in eggs one at a time, mixing for 15 seconds after each addition.
5. Using a spatula, gently fold in the flour mixture until just combined.
6. Stir in the chocolate chunks and buttered pecans.
7. Cover and refrigerate the dough for at least 4 hours.

To Bake the Cookies:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop dough into 3-tablespoon-sized balls and place them 3 inches apart on the baking sheets.
3. Press a pecan half onto each ball, if desired.
4. Bake for 12 minutes, until golden brown around the edges.
5. If needed, use a spatula to gently press in any spread edges right after baking.
6. Sprinkle with extra chocolate chunks, pecan pieces, and flaky sea salt while warm.
7. Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.

Enjoy these flavorful, chewy, and slightly boozy cookies with a glass of milk or a sip of bourbon!