Why You’ll Love This Recipe
Brown Butter Bourbon Pecan Chocolate Cookies are the kind of dessert that feels indulgent and thoughtfully crafted, even though they are simple to make. Browning the butter adds a deep, nutty flavor that instantly elevates the dough, while the bourbon brings warmth and subtle caramel notes without overpowering the cookie. I tested this recipe with different amounts of bourbon, and a small splash was all it took to add complexity without tasting boozy. The pecans add crunch and richness, while the chocolate melts into pockets of pure comfort. These cookies are perfect for holidays, gifting, or slow evenings when you want something a little more grown-up than a standard chocolate chip cookie. They bake up soft in the center with crisp edges and develop even more flavor the next day, making them just as good, if not better, after resting.
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Brown Butter Bourbon Pecan Chocolate Cookies: Deep, Toasty, and Irresistibly Rich
- Total Time: 1 hour
- Yield: 24 cookies
- Diet: Vegetarian
Description
Brown Butter Bourbon Pecan Chocolate Cookies are rich, chewy cookies made with nutty brown butter, toasted pecans, dark chocolate, and a hint of bourbon for deep, warm flavor.
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted pecans, chopped
- 1 1/2 cups dark chocolate chips or chunks
Instructions
- In a saucepan over medium heat, melt the butter and cook until it foams and turns golden brown with a nutty aroma; remove from heat and let cool slightly.
- In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in bourbon and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Fold in toasted pecans and chocolate chips.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
- Scoop dough into balls and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Bourbon flavor mellows during baking, leaving a subtle warmth.
- Chilling the dough improves texture and flavor.
- Sprinkle with flaky sea salt before baking for contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter
Butter is browned to create a nutty, toasted base that gives these cookies their signature depth and richness.
Brown Sugar
Brown sugar adds moisture and a caramel-like sweetness that pairs beautifully with brown butter and bourbon.
Granulated Sugar
Granulated sugar balances the richness and helps create crisp edges.
Eggs
Eggs bind the dough and contribute structure and chewiness.
Bourbon
Bourbon adds warmth and subtle vanilla and oak notes. The alcohol bakes off, leaving behind flavor.
All-Purpose Flour
Flour provides structure and ensures the cookies hold their shape while staying tender.
Baking Soda
Baking soda helps the cookies spread slightly and develop a soft interior.
Salt
Salt enhances all the flavors and balances the sweetness.
Vanilla Extract
Vanilla rounds out the flavors and complements the bourbon.
Chopped Pecans
Pecans add crunch, nuttiness, and a buttery texture that fits perfectly with the brown butter.
Chocolate Chips or Chunks
Chocolate brings richness and contrast, melting into pockets throughout the cookies.
Directions
Start by browning the butter in a saucepan over medium heat, stirring until it turns golden and fragrant. Remove from heat and let it cool slightly. In a mixing bowl, combine the browned butter with brown sugar and granulated sugar, mixing until smooth. Add the eggs, bourbon, and vanilla extract, stirring until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped pecans and chocolate chips evenly throughout the dough. Chill the dough briefly to help control spreading.
Scoop portions of dough onto a lined baking sheet, leaving space between each cookie. Bake until the edges are set and lightly golden while the centers remain soft. Allow the cookies to cool on the baking sheet before transferring to a wire rack.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 24 cookies. Preparation takes about 20 minutes, with an additional 10 minutes for browning butter and 12 minutes of baking time per batch.
Storage/reheating
Store cookies in an airtight container at room temperature for up to four days. They can also be frozen for longer storage. To reheat, warm briefly in the oven to restore softness.
Variations and Customizations
Dark Chocolate Version
Use dark chocolate chunks for a more intense, less sweet cookie.
Extra Nutty
Toast the pecans before adding them to enhance their flavor.
No Bourbon Option
Replace bourbon with milk or cream for a family-friendly version.
Sea Salt Finish
Sprinkle flaky sea salt on top before baking for contrast.
Holiday Spice
Add a pinch of cinnamon or nutmeg for seasonal warmth.
FAQs
Does the bourbon taste strong?
No, it adds subtle warmth without overpowering the cookie.
Can I skip browning the butter?
Yes, but you will miss the signature nutty depth.
Why chill the dough?
Chilling helps control spreading and improves texture.
Can I use other nuts?
Yes, walnuts work well as a substitute.
What chocolate works best?
Chocolate chunks create larger melted pockets than chips.
Can I make the dough ahead?
Yes, the dough can be refrigerated for up to two days.
Do these cookies freeze well?
Yes, both baked cookies and raw dough freeze well.
Why are my cookies flat?
Warm dough or too little flour can cause excess spreading.
Can I reduce the sugar?
Slight reductions are possible but may affect texture.
Are these cookies chewy or crisp?
They are soft and chewy in the center with crisp edges.
Conclusion
Brown Butter Bourbon Pecan Chocolate Cookies are rich, flavorful, and deeply satisfying. With layered notes of toasted butter, warm bourbon, crunchy pecans, and melted chocolate, they feel special without being complicated. These cookies are perfect for sharing, gifting, or savoring slowly, one bite at a time.
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