Bourbon Pecan Chocolate Chip Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
One dozen delicious chocolate chip cookies are studded with bourbon soaked pecans, have a nutty flavor from the brown butter, a sweetness from the brown sugar, and a richness from the chocolate chips. They are the perfect bite.
I make a lot of chocolate chip cookies. They are my go to recipe whenever I’m craving something sweet but don’t want to make anything too complicated.
I always have a variety of chip types on hand so that I can make a lot of different versions. The chips I keep on hand are semi-sweet, milk chocolate, white chocolate, butterscotch, cinnamon, and usually a candy bar chip as well.
One of my favorites is Cook’s Illustrated Perfect Chocolate Chip Cookie with brown butter. It’s an easy to make cookie and the brown butter really elevates it. Another favorite are Cream Cheese Chocolate Chip Cookies which have a richness from the cream cheese.
If you like Nutella you can’t beat my Nutella Chocolate Chip Cookies which are bursting with chocolate flavor. Toffee Chocolate Chip Cookies have toffee pieces and a white chocolate drizzle on top.
So while I have probably made at least 20 versions of chocolate chip cookies I’m always on the lookout for more. I enjoy having a variety of recipes on hand since I make them so often.
These Bourbon Pecan Chocolate Chip Cookies are perfect because they only make one dozen so I don’t have a ton of them sitting around the house after baking them. They also have brown butter in them which is one of my favorite cookie ingredients.
How do you make Brown Butter?
To make brown butter it’s best to use a light colored skillet so that you can see when the butter is changing color. Cut the butter into 1 inch pieces and add to the pan. Heat over medium heat, stirring until the butter is melted. The butter will begin to foam and you can gently stir it with a wooden spoon. Then it will begin to change color. Watch closely because it can go from light colored to burn in a few seconds. You will notice brown specks forming and a nutty smell. The butter will begin to turn golden. As soon as it is a golden brown remove it from the heat and pour it into a heat safe container to stop it from cooking.
The one thing to note is that the pecans have to soak in the bourbon so you can’t make this recipe on a whim. It is suggested that the pecans soak for at least 8 hours but I’ve soaked them for as little as 2 hours and the flavor of the bourbon is still present.
What bourbon should I use?
You can use any bourbon that you would drink. I would not use the cheapest bourbon because you are going to be able to taste the flavor. I used Jim Bean because that’s what we have at our house to use in drinks.
Ingredients:
- salted butter (or you can use unsalted but salted is really good in this cookie)
- brown sugar (I use light brown sugar but you can use dark for a deeper flavor)
- granulated sugar
- eggs
- vanilla extract
- all purpose flour
- salt
- baking soda
- chocolate chips (I used semi-sweet but milk or dark chocolate would work)
- bourbon (use a decent bourbon you would drink)
- pecans
Before making the cookies you will need to soak the pecans in the bourbon for 8 hours. As noted above, I have soaked them for as little as 2 hours and it has worked.
Next, add the butter and brown sugar to a small saucepan over medium heat. Once it has melted add in the bourbon pecans. Stir gently to coat the pecans with the butter and sugar mixture. Remove from heat.
To make the cookies first start by browning the butter. Once the butter has browned removed from heat and allow to cool for 10 minutes. Then add the brown sugar and granulated sugar and mix until well combined.
Add in the egg, egg yolk, vanilla, and bourbon. Mix well. Stir in the flour, salt, and baking soda and mix until just combined.
Chop the pecans. Fold the chopped pecans and chocolate chips into the cookie dough batter, being careful not to over mix.
Using a large 3 tablespoon cookie scoop, scoop the dough onto a parchment paper lined cookie sheet. Refrigerate the dough for 30 minutes.
Do I have to refrigerate the dough?
You do need to refrigerate the dough because the browned butter is hot and will cause the cookies to spread if you do not chill the dough. My first attempt at these cookies I did not chill the dough and all of the cookies spread and were pretty flat. Chill the cookies; it’ll make them bake up perfectly.
Preheat the oven to 350 degrees. Place the cookies on a baking sheet. Bake for 12-14 minutes or until they are golden brown. Remove from oven and transfer to a wire rack to cool. Sprinkle with flaky sea salt.
How do you make perfectly round cookies?
To make a perfectly round cookie grab a glass or round cookie cutter. As soon as you remove the cookies from the oven, use the glass or cookie cutter and swirl it around the cookie to make it into a round shape. You must do this as soon as the cookies come out so they are still hot. Be gently so the cookies do not get smashed.
These cookies were delicious! They are soft and chewy with hints of bourbon in the batter. Then when you bite into the caramelized bourbon pecans it’s like a flavor explosion in your mouth. Pair that with the chocolate chips and you’ve got one amazing cookie.
Bourbon Pecan Chocolate Chip Cookies
Equipment
Ingredients
For the Bourbon Pecans:
- 3/4 c. pecans
- 2 Tablespoons bourbon
- 2 Tablespoons light brown sugar
- 1 Tablespoon salted butter
For the Cookies:
- 1/2 c. salted butter
- 3/4 c. brown sugar
- 3 Tablespoons granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 c. all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 c. semi-sweet chocolate chips
- 2 Tablespoons bourbon
Instructions
- To make the bourbon pecans place the pecans and bourbon in a container with a lid. Shake to mix and let sit for 2-8 hours.
- Place the butter and brown sugar in a small saucepan over medium heat. Stir until the butter has melted. Add in the bourbon pecans and stir well to combine. Continue cooking for 3-4 minutes or until the pecans are toasted.
- Remove from heat and place the pecans in a container and refrigerate.
- Place the butter in a medium skillet over medium heat. Butter will foam and begin to brown. Watch carefully and stir making sure the butter does not burn. Once it begins to get golden brown remove from heat and immediately pour into a heat proof bowl.
- Add the brown sugar and sugar to the bowl with the browned butter and mix until well combined.
- Add in the egg, egg yolk, and vanilla and mix well.
- Add the flour, salt, and baking soda and mix until just combined, making sure to not over mix the dough.
- Remove the pecans from the refrigerator and chop.
- Fold the pecans and the chocolate chips into the cookie dough.
- Using a large 3 tablespoon cookie scoop scoop 12 cookies onto a small parchment paper lined cookie sheet. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees. Transfer the chilled cookie dough balls onto a cookie sheet and space them at least 2 inches apart.
- Bake for 12-14 minutes or until they are golden brown. Remove from oven and sprinkle with sea salt if desired.
- Remove from the cookie sheet and cool completely on a wire rack .
Notes
