Description
These soft and chewy browned butter bourbon chocolate chip cookies are loaded with chunks of chocolate and crunchy pecans and warmed up with a boozy twist.
Ingredients
Scale
- 1 cup butter
- 1 1/2 cups packed dark brown sugar
- 1 egg + 1 yolk
- 1/4 cup bourbon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium-sized saucepan over medium heat melt the butter. Once the butter is melted continue cooking, swirling the pan constantly until the butter has reached a deep amber color. Remove the pan from the heat and allow it to cool for 20 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Add the dark brown sugar, egg, yolk, bourbon, baking soda, and salt into the cooled butter until smooth and combined.
- Stir in the flour until just incorporated and finally the pecans and chocolate chips.
- Using a medium-sized cookie scoop, drop dough onto the prepared baking sheet 2 inches apart.
- Bake the cookies for 9 minutes, or until the edges are lightly browned.
- Transfer cookies to a wire rack to cool.
Notes
- Store airtight at room temperature for up to 3 days for best freshness.
- Freeze airtight for up to 2 months. Allow to thaw at room temperature.
