These Bourbon Chocolate Pecan Cookies are loaded browned butter, bourbon pecan chocolate chip cookies, turning the popular Derby Pie into bite sized treats!
Derby Pie is a popular pie that was created back in the 1950s at the Melrose Inn in Prospect, Kentucky. It’s a ridiculously yummy combination of pastry crust, nuts, chocolate chips and bourbon!
And really all those ingredients are perfect for a cookie too…right?
I’m not usually a fan of booze in my baking, but after making these cookies I am swayed. The bourbon adds a subtle underlying flavor that just can’t be matched. The bourbon is much more noticeable when the cookies are warm, but as they cool they mellow out a little bit.
If you don’t want to include the bourbon, it’s ok! Just leave it out and add in a bit of vanilla instead.
These cookies bake up crispy on the outside and soft and chewy on the inside. They’re loaded with chocolate chips and pecans and baked up with browned butter and dark brown sugar for a rich and deep flavor.
These are a grown up cookie..they’re fancy enough to serve at a dinner party, but simple enough to enjoy any day of the week!
Hop over to Imperial Sugar for the full recipe!!
25 comments on “Browned Butter Bourbon Chocolate Chip Cookies”
Made these with praline pecan whiskey and they were glorious ❤️
Where is its recipe plz..I couldn’t find that
The link is at the bottom. It’s a recipe I created for Imperial Sugar – https://www.imperialsugar.com/recipes/bourbon-chocolate-pecan-cookies?utm_source=Cookies%20%26%20Cups&utm_medium=Blog%20%2B%20Social&utm_campaign=Bourbon%20Chocolate%20Pecan%20Cookies
These cookies are amazing and have become my favorite chocolate chip recipe for the time being. My favorite browned butter CC recipe has been the Cook’s Illustrated recipe but I like these better. The bourbon seems to cut the sweetness back just a little bit and they are not as “spready” even when baked immediately without chilling the dough first. I only use about 1 cup of bittersweet chunks, just personal preference–I like less chocolate. Delicious!
Cookies and cups can i have your recipes everyday.
So delicious!!! Will give it a try.
On the Imperial website, this is how the flour is listed:
“2 1/2 cups, plus 2 tablespoons all-purpose flour* ”
Unless I am missing it, I can’t find any reference to the asterisk after the word “flour” – is it important?
not sure what the asterisk is for!
OK thanks – I’ll just get on with the goodness. 🙂
It refers to the ‘Spoon and Sweep’ method of measuring the flour so it doesn’t get packed down.
I made these and they are delicious. Thanks Shelly.
A few notes:
The bourbon is very mild in the final product as Shelly said. Don’t worry about how your mixing bowl smells when you pour the bourbon in.
The dough is oily, which had me nervous enough to think I made a mistake. It was not a problem.
The cookies are a beautiful golden color. They’re handsome cookies!
I used irregular chocolate chunks and got a beautiful result. Obviously chips will work too. It’s true that there are a lot of pecans and chocolate to fold into the dough, but I would not reduce it. These cookies are beautiful and rich and have a lot going on – don’t change a thing. I planned on giving the batch to my office coworkers, but they turned out so beautifully that I’m going to give them to special friends. These are not casual cookies!
Thank you so much for the feedback! Love your notes!!
All right I made these this morning. The only question I had is the amount of chocolate asked for. When I made them, there seemed to be way more chocolate chips than the dough could hold. The last few I made wouldn’t stay together because it was mostly chocolate chips than dough. My father loved them. I wasn’t to partial to the flavor. I’m going to try again without browning the butter and using half the amount state for the chocolate chips. Any suggestions on what I may have done wrong? I’ve never made the pie either so have nothing to compare for flavors. They did look fantastic though! I’ve never had my cookies look so good!
You can easily scale down the chocolate if you think it’s too much. Browning the butter definitely adds depth of flavor, but if you don’t prefer it, you can also skip that step.