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Brown Butter Bourbon Chocolate Chip Pecan Cookies

Brown Butter Bourbon Chocolate Chip Pecan Cookies - featured image
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These bakery-style cookies combine nutty brown butter, a splash of bourbon, gooey chocolate chips, and toasted pecans for a rich, chewy treat with crispy edges and a soft center. Perfect for any occasion, they’re easy to make and sure to impress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (220g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) bourbon
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4g) fine sea salt
  • 2 cups (340g) chocolate chips (semi-sweet or dark)
  • 1 cup (120g) pecans, chopped and toasted
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Brown the Butter (10 minutes): Place butter in a small saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with toasted bits at the bottom. Remove from heat when nutty and rich. Pour into a large mixing bowl and let cool for 5-10 minutes.
  2. Toast the Pecans (5 minutes): While butter cools, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring often. Let cool, then chop roughly.
  3. Mix Wet Ingredients (3 minutes): To the cooled brown butter, add brown sugar and granulated sugar. Whisk until combined and slightly creamy. Add eggs, bourbon, and vanilla extract. Whisk again until smooth.
  4. Combine Dry Ingredients (2 minutes): In a medium bowl, stir together flour, baking soda, and salt.
  5. Mix Cookie Dough (3 minutes): Gradually add dry ingredients to wet ingredients, mixing with a spatula until just combined. Fold in chocolate chips and chopped toasted pecans.
  6. Portion and Chill (Optional, 20 minutes): Scoop dough with a 2-tbsp cookie scoop onto a parchment-lined baking sheet. Chill dough balls in the fridge for 20-30 minutes for thicker cookies.
  7. Bake (10-12 minutes): Preheat oven to 350°F (175°C). Space dough balls 2 inches apart on the sheet. Bake for 10-12 minutes, until edges are golden and centers look just set.
  8. Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Finish: If desired, sprinkle warm cookies with flaky sea salt.

Notes

For best flavor, don’t skip browning the butter and toasting the pecans. Chilling the dough helps prevent spreading and creates a chewier texture. Swap bourbon for milk or coffee for a non-alcoholic version. Store cookies in an airtight container for up to 5 days or freeze for up to 2 months. For picture-perfect cookies, press a few extra chocolate chips on top before baking and sprinkle with flaky sea salt after baking.

Nutrition

Keywords: brown butter, bourbon, chocolate chip cookies, pecan cookies, bakery style, easy cookie recipe, chewy cookies, holiday cookies, nutty cookies, homemade cookies

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