This classic chocolate chip cookie recipe has been transformed into a show-stopper, can’t eat just one, new favorite! By browning the butter and adding a splash of bourbon, the flavors of this cookie will knock your socks off.
When I first made these I passed them out to my family for the initial taste test and they were an immediate winner. I received comments like, “wow…where have these been all my life”, and “I never want to eat anything else”. So I would say that these cookies were a definite success. Try these and I guarantee you won’t regret it!
- 1 cup unsalted butter, browned
- 2 1/3 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 Tbs bourbon
- 2 large eggs
- 1 ½ cups semi-sweet chocolate, roughly chopped into chunks
- 1 cup pecans, finely chopped
- pecan halves, for decoration, optional
To brown the butter:
- In a small saucepan over medium-high heat melt the butter. Once melted, continue to cook the butter. Stir continuously until it becomes brown. This should take about 3-5 minutes. Remove from the heat and let come to room temperature. The butter should be firm with no liquid remaining.
- The butter is now ready for baking.
To make the Brown Butter and Pecan Chocolate Chunk Cookies:
- Preheat oven to 375F. Line two baking sheets with parchment paper and set aside.
- In a bowl combine flour, salt, cinnamon, nutmeg and baking soda and set aside.
- In a separate bowl cream the browned butter with the white and brown sugars until light and fluffy.
- Add in the vanilla and bourbon and beat until combined.
- Beat in the eggs, one at a time.
- Mix in the dry ingredients until just combined.
- Fold in the chocolate chunks and pecans.
- Roll about 3 Tbs of dough to form the balls and place evenly spaced on your prepared cookie sheets.
- Press a pecan on the top of each cookie dough mound, if desired
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barley starting to turn brown.
- Let them sit on the baking pan for about 2 minutes before removing to cooling rack.