Ingredients: |
Ingredients: ¾ cup raw pecans
2 tablespoons bourbon (We aren’t picky here, obviously don’t use top-shelf unless you have plenty to go around, in which case please invite us over)
1 tablespoon, plus ¾ cup light or dark brown sugar
flaky sea salt
2 sticks (1 cup) salted butter, at room temperature
¼ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups chopped chocolate chunks or chips
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Directions: |
Directions:Preheat the oven to 350°F. Line a baking sheet with parchment paper. On the baking sheet, combine the pecans, 1 tablespoon bourbon, and 1 tablespoon brown sugar. Bake for 8-10 minutes, until toasted. Sprinkle it with sea salt. Roughly chop the pecans. Meanwhile, add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes (If you need help browning butter, there are plenty of videos on youtube. This is where lots of the flavor comes from so timing is important). Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, ¾ cup brown sugar, and the granulated sugar until combined. Beat in the eggs - 1 at a time, until combined. Add 1 tablespoon bourbon and the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chunks and chopped pecans. If your dough is sticky, add 2 tablespoons of flour. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Gently flatten each dough ball. Transfer to the oven and bake for 7 minutes.
Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. |
Personal
Notes: |
Personal
Notes: The cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. We love making this recipe around holiday time, the name is a mouthful and so are the cookies, absolutely delicious!
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This recipe for Brown Butter Bourbon Pecan Chocolate Chunk Cookies is from