Ingredients
Scale
- For the Buttered Pecans:
- 1 and 1/2 cups (170 grams) pecan halves, finely chopped
- 1 and 1/2 tablespoons (24 grams) unsalted butter
- For the Cookies:
- 2 sticks (226 grams) unsalted butter, melted until browned
- 2 and 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (1 gram) ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (213 grams) dark brown sugar, packed
- 1/2 cup (99 grams) granulated sugar
- 2 teaspoons (8 grams) vanilla extract
- 3 Tablespoons (42 grams) bourbon
- 2 large eggs, at room temperature
- 8 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
- 24 pecan halves, for decoration (optional)
- 1 Tablespoon flaky sea salt (optional)
Instructions
- For the Buttered Pecans: Melt butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside.
- For the Brown Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until foamy with tiny brown bits forming at the bottom and a nutty aroma develops. Once amber in color, remove from heat immediately and pour into a large mixing bowl.
- Make the Dough: In a bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well.
- In a large bowl using a mixer, combine browned butter and both sugars. Beat on medium speed until combined, about 1 minute.
- Add vanilla and bourbon; beat to combine.
- Add eggs one at a time, beating 15 seconds after each addition.
- Turn mixer off and fold in dry ingredients gently until just combined. Fold in chocolate chunks and buttered pecans.
- Cover bowl and refrigerate for 4 hours.
- To Bake: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop 3-tablespoon sized balls of dough and place 3 inches apart. Press a pecan half on top of each if using.
- Bake one tray at a time for 12 minutes, or until golden brown. Gently reshape edges if needed right after baking.
- Press extra chocolate chunks and pecan pieces on warm cookies and sprinkle with sea salt.
- Cool on pan 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for flavor and texture.
- Use high-quality chocolate for best results.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian