These Browned Butter Bourbon Pecan Chocolate Chunk Cookies are a rich, grown-up take on a classic chocolate chip cookie! Lightly candied pecans add a sweet crunch, while melty chocolate chunks and a splash of bourbon take these cookies to the next level. Thick and chewy, these cookies are perfect for sharing, or keeping just for yourself!
There is no one secret ingredient here. Every element of this recipe brings its own layer of flavor, working together like a well-balanced team. The deep, nutty flavor of the browned butter and bourbon pairs perfectly with the lightly candied pecans, making each bite better than the last. Just like my Triple Chocolate Chunk and Dark Chocolate Chip Oatmeal cookies, these cookies are packed with so many delicious ingredients.
I love having a batch of these on hand for a quick dessert after dinner or a snack to grab between games and practices. Whether you need a post-game treat or something special to tuck into a packed snack for the field, these cookies always hit the spot!
If you are looking for more cookie recipes, try one of these: Shortbread Cookies with Icing, Pecan Spice Cookies or Orange Sugar Cookies.
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Why You Will Love This Recipe
- The nutty and slightly caramelized flavor of the browned butter, bourbon and lightly candied pecans
- Thick and chewy with crisp edges. They pair perfectly with a glass of milk.
- Melty chocolate chunks and crunchy pecans in every bite.
- The splash of bourbon makes these feel a little more special while still giving that nostalgic cookie comfort.
- No chilling required!
Ingredients
Here are notes about some of the ingredients needed to make these brown butter bourbon pecan chocolate chunk cookies. For the full recipe and measurements, see the recipe card below.
- Butter: Use cooled browned butter for THE best flavor. I usually always use salted butter over unsalted butter but you could use what you prefer. You will also need regular butter for the pecans.
- Pecans: Use chopped pecan pieces.
- Sugar: You will need both regular granulated sugar and brown sugar.
- Eggs: One whole egg and one egg yolk.
- Bourbon: Use your favorite bourbon or any you might have on hand.
- Flour: Use all purpose flour.
- Baking soda
- Salt
- Chocolate chunks: I love the large pieces of chocolate chunks over smaller chocolate chips in this cookie recipe.
Ingredient Substitutions
- Browned butter: Regular softened butter will work just as well. The browned butter adds an extra flavor element, but regular will be just as delicious!
- Bourbon: If you prefer to not use alcohol, use vanilla extract or maple syrup in its place.
- Chocolate chunks: I like to buy semi-sweet chocolate chunks in a bag, but you could easily cut up a chocolate bar instead. You could also use chocolate chips. Feel free to experiment with dark chocolate, milk chocolate or white chocolate too.
These brown butter chocolate chip cookies have not been tested with these substitutions. If you give any of these a try, please let me know how it worked out in the comments below!
Recipe Variations
- If you prefer, skip the sugar coating on the pecans. Just toasting them will add great flavor too.
- Give the cookies a sprinkle of flaky salt right when they come out of the oven. The salt really helps to bring out all the flavors even more.
- Make a cookie sandwich by placing vanilla or butter pecan ice cream between two cookies.
These chewy cookies have not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Skillet: Use a medium sized skillet to toast the pecans.
- Stand mixer: Every kitchen needs a good stand mixer and this is the one I use nearly every single day.
- Large Baking sheet: I love to use large jelly roll pans for baking cookies.
- Parchment paper: Pre cut parchment paper sheets are the best thing that has ever happened to me. They are so convenient and highly recommended. They prevent things from sticking and make for easy clean up too!
- Cookie scoop: A cookie scoop is essential in making uniformly shaped and sized cookies. I have a variety of different sizes but I prefer a medium sized one for these cookies.
- Wire rack: A wire rack comes in handy for many different baking situations and helps the cookies cool properly in this recipe.
Step by Step Instructions
Step 1:
Melt butter in a large skillet over low heat. Add the pecans and stir well. Cook for 4-5 minutes, stirring occasionally, until the pecans are fragrant and toasted.
Sprinkle sugar over the pecans, stir to coat and remove from heat. Let the pecans cool to room temperature.
Step 2:
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cooled browned butter, sugar and brown sugar in a mixer until light and fluffy.
Step 3:
Add the egg, egg yolk and bourbon. Mix until well combined.
Step 4:
In a separate bowl, whisk together flour, baking soda, and salt.
Add the dry ingredients to the wet mixture and mix just until combined.
Step 5:
Fold in the cooled pecans and chocolate chunks.
Step 6:
Drop dough onto the prepared baking sheet using a cookie scoop, leaving space between each.
Bake for 8-10 minutes, or until the edges are golden brown.
Step 7:
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Expert Tips
Here are some tips and tricks for making these perfect cookies:
- Browning the butter takes just a few minutes, but cooling it will take some patience. I like to make the browned butter and pecans about an hour before I plan to make the cookie dough so both have plenty of time to cool down.
- If you want perfectly round cookies, do the cookie scoot. Take a cookie cutter, bowl or glass that is slightly larger than the cookies, place it over the top and slice it around, allowing the cookie to slide around inside and form perfectly round edges.
- When browning the butter, be sure to brown about ¼ more than what the recipe calls for because you will lose some of the volume during the browning process.
- To brown butter, place the butter in a medium saucepan and heat over medium heat until melted. Swirl the pan occasionally and allow the butter to continue to cook until it foams up and smells like caramel. You will know when to take the pan off of the heat as soon as the foam starts to turn a light brown color and the butter is a golden brown color.
- Once the butter is browned, I like to transfer it to a measuring cup to cool completely. Don’t forget to scrape all those yummy browned bits from the bottom of the pan too!
FAQ
The cookies are done when the edges are golden brown and the center is still slightly soft. They’ll continue to firm up as they cool on the baking sheet, so don't worry if they seem a little underdone when you take them out of the oven!
Absolutely! You can freeze the cookie dough by scooping it into dough balls and storing them in an airtight container or freezer bag. When you're ready to bake, just place them on a baking sheet and bake from frozen, adding a couple of extra minutes to the baking time.
Yes, you can make these cookies without pecans. Feel free to omit them entirely or substitute with another nut like walnuts or almonds, or even add in some dried fruit or coconut for extra texture.
Storage
Refrigerator
You can store the cookies in an airtight container in the fridge for up to two weeks, but they may lose some of their softness.
Freezer
For longer storage, freeze the cookies in an airtight container or freezer bag for up to three months, and thaw them at room temperature before enjoying.
Room Temperature
Store the flavorful cookies in an airtight container at room temperature for up to a week to keep them fresh and chewy.
More Recipes To Try
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Recipe
Browned Butter Bourbon Pecan Chocolate Chunk Cookies
Ingredients
For the Pecans:
- 2 tablespoons butter
- 1 ½ cups pecan pieces
- 2 tablespoons sugar
For the Cookies:
- ½ cup browned butter, room temperature
- ½ cup sugar
- ⅓ cup packed brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons bourbon
- 1 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chunks
Instructions
For the Pecans:
- In a large skillet, melt the butter over low heat. Add the pecans and stir well. Cook for 4-5 minutes or until pecans are fragrant and toasted. Sprinkle on the sugar, stir well and remove from the heat.2 tablespoons butter, 1 ½ cups pecan pieces, 2 tablespoons sugar
- Allow pecans to cool to room temperature.
For the Cookies:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and brown sugar. Beat on medium speed for 2 minutes, or until light and fluffy.½ cup browned butter, room temperature, ½ cup sugar, ⅓ cup packed brown sugar
- Add the egg, egg yolk and bourbon Mix just until you can no longer see the egg yolk.1 egg, 1 egg yolk, 2 teaspoons bourbon
- Add the flour, baking soda and salt and mix just until combined.1 ½ cups flour, ½ teaspoon baking soda, ½ teaspoon salt
- Add the cooled pecans and chocolate chunks and mix just until combined.1 ½ cups chocolate chunks
- Using a 1 ½ tablespoon cookie scoop, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each one.
- Bake in the preheated oven for 8-10 minutes or until the cookies are beginning to brown around the edges.
- Remove from the oven and allow to cool for 2 minutes and then transfer to a wire rack to cool.
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