Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

When I first baked these brown butter bourbon pecan chocolate chunk cookies recipe, I knew I had stumbled upon something special. Each cookie came out with perfectly crispy edges, a chewy center, and a flavor so rich that you’d swear I conjured some baking magic.

What sets this recipe apart is the nutty brown butter, the toastiness of pecans, and the bold accent of bourbon that ties it all together. The chocolate chunks melt into gooey ribbons, making each bite a pure indulgence. Trust me, you’ll want to share these—but only if you have to!

Love indulgent desserts? Check out our deliciously moist carrot cake recipe for another crowd-pleasing sweet treat!

Ingredients For Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

Here’s what you’ll need to create these irresistible cookies. Each ingredient plays a specific role, so choose quality where you can!

1 ½ cups pecan halves, finely chopped for even toasting.
1 ½ tablespoons unsalted butter, to bring out pecans’ nutty flavor as they toast.
2 sticks unsalted butter, browned for a deep, rich flavor.
2 ½ cups all-purpose flour, for structure and just the right chewiness.
1 teaspoon salt, to balance sweetness.
½ teaspoon cinnamon, for a warm, subtle spice note.
½ teaspoon baking soda and 1 teaspoon baking powder, combined to give the cookies their perfect rise and texture.
1 cup dark brown sugar, packed tightly for caramel-like depth.
½ cup granulated sugar, for a crisp edge.
2 teaspoons vanilla extract, always worth using a high-quality option.
3 tablespoons bourbon, a bold kick that elevates the other flavors.
2 large eggs at room temperature for a smooth batter.
8 ounces semi-sweet or dark chocolate chunks, chopped for decadence.
Optional pecan halves (for cookie decoration) and 1 tablespoon flaky sea salt for garnish.

Note: This recipe yields about two dozen cookies, which are perfect for sharing (or not).

Creative Twists to Make This Recipe Your Own

Make your cookies suit your needs with these variations!

Dairy-Free: Substitute plant-based butter for both the browned butter and pecan toasting.
Sugar-Free: Opt for sugar-free sweeteners like stevia or erythritol that are formulated for baking.
Nut-Free: Swap toasted pecans for sunflower seeds or omit entirely.
Extra Flavor: Add a handful of dried cherries or orange zest for a fruity twist.

Cooking Time

Prep Time: 20 minutes
Chill Time: 4 hours
Cook Time: 12 minutes per batch
Total Time: 4 hours 32 minutes

Equipment That Make Baking a Breeze

Here’s what you’ll need to make these cookies effortlessly.

Saucepan: To brown the butter.
Skillet: For toasting the pecans.
Mixing Bowls: To combine the dry and wet ingredients.
Whisk: For the dry ingredients.
Stand Mixer or Electric Hand Mixer: Ensures a properly combined dough.
Spatula: Handy for folding in chocolate chunks and pecans.
Baking Sheet: To bake the cookies evenly.
Parchment Paper: Keeps cookies from sticking.
Cooling Rack: Allows airflow beneath the cookies, ensuring the perfect texture.

How to Make Brown Butter Bourbon Pecan Chocolate Chunk Cookies

If you love rich, nutty, and slightly boozy treats, these Brown Butter Bourbon Pecan Chocolate Chunk Cookies are for you. They’re chewy, gooey, and full of deep flavor thanks to toasted pecans, browned butter, and a splash of bourbon. Here’s how to make them step by step:

Step 1. Toast the Pecans

Start by finely chopping the pecans. Melt 1 ½ tablespoons butter in a skillet over medium heat. Once melted, stir in the pecans and toast for 4–5 minutes until they release their nutty aroma. Remove from heat and set them aside to cool.

Step 2. Brown the Butter

Place your 2 sticks of butter in a saucepan over medium heat. Melt it down, then continue cooking while swirling occasionally. The butter will foam, pop, and develop a golden hue with tiny browned bits at the bottom. The nutty smell is your signal that it’s ready. Pour the browned butter into a heatproof bowl, scraping in all the browned bits. Cool.

Step 3. Prepare the Dry Ingredients

Whisk together the all-purpose flour, salt, cinnamon, baking soda, and baking powder in a large mixing bowl. This ensures everything is evenly distributed.

Step 4. Blend the Wet Ingredients

Using a mixer, beat the browned butter, brown sugar, and granulated sugar until combined. Mix in vanilla extract and bourbon. Add the eggs one at a time, mixing well.

Step 5. Combine Wet and Dry Ingredients

Slowly incorporate the dry ingredients into the wet mixture using a spatula or mixer on low. Once just combined, fold in the toasted pecans and chocolate chunks.

Step 6. Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours. This step is essential for flavor development and controlling spread during baking.

Step 7. Shape and Bake

Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop the chilled dough into 3-tablespoon balls and place them 3 inches apart on the baking sheets. Press a pecan half on each dough ball, if desired. Bake for 12 minutes, then cool for 15 minutes on the sheets before transferring.

Additional Tips for Making this Recipe Better

Here are some extra bits of wisdom from my time baking these cookies.

Prep the Dough: Scoop the cookie dough into balls before chilling. It’s much easier to handle this way.
Don’t Skip the Salt Garnish: A sprinkle of flaky sea salt enhances the sweetness beautifully.
Use Quality Chocolate: Opt for a good brand of chocolate. I like chopping a bar for uneven chunks that create gooey pockets.
Monitor the Baking Time: Remove cookies on the slightly underbaked side to keep their chewy centers intact.

How to Serve Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Present these cookies stacked on a pretty dessert plate or rustic wooden board for a casual vibe. Garnish with a light dusting of powdered sugar or sea salt for visual contrast. Pair with a glass of milk, bourbon, or even coffee for a delicious treat!

Nutritional Information

Each cookie contains approximately the following nutrients.

Calories: 190
Protein: 2g
Carbohydrates: 22g
Fat: 11g

How to Store and Keep Your Cookies Fresh?

Storage: Keep cookies in an airtight container for up to 5 days at room temperature.
Freezing Dough: Freeze scooped dough balls on a tray, then transfer to a freezer bag for up to 3 months. Thaw before baking.
Reheating: A quick 10-second zap in the microwave brings back the freshly baked feel.

Why You’ll Love This Recipe

There are so many reasons to whip up a batch of these cookies!

Bursting with Flavor: The browned butter, bourbon, and toasted pecans create a unique taste profile.
Perfect Texture: Chewy centers with crisp edges satisfy every cookie lover.
Versatile for Tastes: Add or omit ingredients to suit dietary needs or preferences.
Impressive Yet Simple: The recipe sounds fancy but is easy to follow, making it a showstopper with minimal stress.
Great for Sharing: This recipe yields enough to bring joy to your family or friends.

FAQs

1. Can I skip the bourbon in this recipe?

Yes, you can omit the bourbon or replace it with vanilla extract for a non-alcoholic option.

2. How long should I chill the cookie dough?

Chill the cookie dough for at least 2 hours or overnight for best results.

3. Can I use milk chocolate instead of dark chocolate chunks?

Yes, milk chocolate can be used, but it will create a sweeter cookie.

4. Do I have to toast the pecans before adding them?

Toasting the pecans is optional but enhances their flavor and adds crunch.

5. How should I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to a week.

When I first baked these brown butter bourbon pecan chocolate chunk cookies, I knew I had stumbled upon something special. Each cookie came out with perfectly crispy edges, a chewy center, and a flavor so rich that you’d swear I conjured some baking magic.