Browned Butter Chocolate Chip Cookies with Pecans

Created by Kari Ray

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:

  1. 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. (this may take an hour depending on the temperature of your kitchen)
  2. The butter is now ready for baking.

To make cookies:

  1. Preheat oven to 375F. Line two baking sheets with parchment paper and set aside.
  2. In a bowl combine flour, salt, cinnamon, nutmeg and baking soda and set aside.
  3. In a separate bowl cream the browned butter with the white and brown sugars until light and fluffy.
  4. Add in the vanilla and bourbon and beat until combined.
  5. Beat in the eggs, one at a time.
  6. Mix in the dry ingredients until just combined.
  7. Fold in the chocolate chunks and pecans.
  8. Roll about 3 Tbs of dough to form the balls and place evenly spaced on your prepared cookie sheets.
  9. Press a pecan on the top of each cookie dough mound, if desired
  10. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barley starting to turn brown.
  11. Let them sit on the baking pan for about 2 minutes before removing to cooling rack.


30 minutes
9 minutes per batch
1 hour (depending on how many batches)
2 cookies
36 cookies
[Total: 0   Average: 0/5]

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