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Bourbon Brown Butter Pecan Cookies

These Bourbon Brown Butter Pecan Cookies are a sophisticated twist on classic chocolate chip cookies, featuring nutty brown butter, toasted pecans, and a hint of bourbon for deep, complex flavor.
The combination of dark chocolate chunks and buttery pecans creates an irresistible texture, while the optional bourbon-butter glaze and fleur de sel finish add an elegant touch.
Perfect for fall gatherings or holiday cookie exchanges, these cookies offer a delightful balance of sweet, salty, and rich flavors.
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Ingredients
  

Toasting Pecans:

  • 1.5 cups pecan halves chopped
  • 2 tablespoons butter

Cookie Ingredients:

  • 2 sticks butter for browning
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup dark brown sugar
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/4 cup bourbon
  • 2 eggs room temperature
  • 1 cup mixed chocolate chunks/chips
  • Additional pecan halves for topping
  • Fleur de sel for finishing optional

Finishing Touch:

  • 1 teaspoon butter
  • 2 tablespoons bourbon

Instructions
 

  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • Melt 2 tablespoons butter in a skillet over medium-low heat. Add pecans and toast for 5-7 minutes, stirring occasionally until fragrant. Set aside to cool.
  • In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
  • Cut 2 sticks of butter into chunks and place in a light-colored saucepan over medium heat. Stir constantly until butter turns golden amber and smells nutty (about 5-7 minutes). Immediately pour into a large mixing bowl.
  • Add both sugars to the warm brown butter and mix well.
  • Let mixture cool for 5 minutes, then beat in eggs one at a time.
  • Add bourbon and vanilla, mix until combined.
  • Gradually stir in dry ingredients until just combined. Don't overmix.
  • Fold in chocolate chunks and toasted pecans.
  • Refrigerate dough for 4 hours (or freeze for 45 minutes).
  • Scoop dough into 2-tablespoon balls and place on prepared baking sheets, leaving space between each cookie.
  • Press a pecan half into the top of each cookie.
  • Bake for 12-14 minutes until edges are lightly golden but centers still look slightly underdone.
  • Optional finishing touch: Melt 1 teaspoon butter with 2 tablespoons bourbon. Brush onto cooled cookies and sprinkle with fleur de sel.
  • Let cookies cool completely on baking sheets before storing in an airtight container.

Notes

Cookies will stay fresh for up to 3 days at room temperature.
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