Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Imagine biting into a cookie that’s crispy on the edges, chewy in the center, and bursting with layers of flavor. That’s what you get with Brown Butter Bourbon Pecan Chocolate Chunk Cookies. This unique recipe combines the nutty richness of brown butter, the depth of bourbon, the crunch of pecans, and the indulgence of chocolate chunks to create a cookie that’s out of this world.
The Art of Brown Butter
What is Brown Butter?
Brown butter, or beurre noisette, is simply butter that’s cooked until the milk solids turn golden brown, giving it a nutty aroma and flavor.
How to Make Brown Butter:
- Melt butter in a saucepan over medium heat.
- Swirl the pan occasionally as the butter starts to foam.
- Watch closely as the color changes to golden brown and the smell becomes nutty.
- Remove from heat and let it cool before using.
Choosing the Right Bourbon
Types of Bourbon:
Not all bourbons are created equal. Choose a mid-range bourbon with caramel and vanilla notes for the best flavor infusion.
How Bourbon Enhances Flavor:
Bourbon adds a complex sweetness and a hint of oak that complements the brown butter and chocolate perfectly.
Selecting the Perfect Pecans
Why Pecans?
Pecans offer a buttery texture and a rich flavor that pairs wonderfully with the other ingredients.
Best Pecans for Baking:
Opt for fresh, unsalted pecans. Toast them lightly for extra depth of flavor.
Chocolate: Chunks vs. Chips
Benefits of Chocolate Chunks:
Chocolate chunks provide larger pockets of melted chocolate, creating a gooey, luxurious texture in every bite.
Best Chocolate for Cookies:
Choose high-quality dark or semi-sweet chocolate for the best results.
Preparation Steps
Step-by-Step Guide:
- Brown the Butter: Follow the steps above and let it cool.
- Mix the Wet Ingredients: Beat the browned butter with both sugars until creamy. Add eggs one at a time, then mix in vanilla and bourbon.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix it All Together: Gradually add the dry ingredients to the wet mixture. Stir in pecans and chocolate chunks.
- Chill the Dough: Refrigerate for at least 30 minutes.
Tips for Perfect Dough:
- Ensure the brown butter is cool to prevent melting the sugars.
- Do not overmix; stop when ingredients are just combined.
Baking Tips
Temperature and Timing:
- Preheat the oven to 350°F (175°C).
- Bake for 10-12 minutes or until edges are golden brown.
How to Achieve the Perfect Texture:
- For chewy centers, slightly underbake the cookies.
- Rotate the baking sheet halfway through for even baking.
Serving Suggestions
Pairing with Beverages:
- Serve with a glass of cold milk, bourbon, or coffee.
Ideal Occasions:
- Perfect for holiday gatherings, cookie swaps, or as a delightful homemade gift.
Storage Instructions
Keeping Cookies Fresh:
- Store in an airtight container at room temperature for up to a week.
Freezing Tips:
- Freeze the dough in scoops for easy baking later.
- Freeze baked cookies for up to three months.
Variations of the Recipe
Adding Different Nuts:
- Swap pecans for walnuts or macadamia nuts for a different crunch.
Experimenting with Different Spirits:
- Try using rum or brandy for a unique twist.
Health Considerations
Nutritional Information:
- Each cookie contains approximately 150 calories, with carbs, fats, and protein balanced for a treat.
Substitutions for Dietary Restrictions:
- Use gluten-free flour for a gluten-free version.
- Substitute a flax egg for a vegan option.
Common Mistakes to Avoid
Overmixing Dough:
- Overmixing can lead to tough cookies. Mix until ingredients are just combined.
Incorrect Measurements:
- Accurate measurements are key. Use a kitchen scale for precision.
Conclusion
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are more than just a treat; they’re an experience. The combination of nutty brown butter, rich bourbon, crunchy pecans, and melting chocolate chunks creates a cookie that’s perfect for any occasion. So, why wait? Grab your apron and get baking!
FAQs
- Can I make these cookies without bourbon? Yes, simply omit the bourbon or replace it with vanilla extract for a non-alcoholic version.
- How can I make these cookies gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- What’s the best way to chop chocolate for this recipe? Use a serrated knife to chop the chocolate into chunks, which helps maintain texture.
- Can I use other types of nuts? Absolutely! Walnuts, macadamias, or almonds would work well.
- How long will these cookies stay fresh? They will stay fresh for up to a week in an airtight container at room temperature.
Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe
Imagine biting into a cookie that's crispy on the edges, chewy in the center, and bursting with layers of flavor. That’s what you get with Brown Butter Bourbon Pecan Chocolate Chunk Cookies. This unique recipe combines the nutty richness of brown butter, the depth of bourbon, the crunch of pecans, and the indulgence of chocolate chunks to create a cookie that's out of this world.
Ingredients
- 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 Brown Butter Bourbon Pecan Chocolate Chunk 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 in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Brown Butter:
- In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
- In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about 1 minutes.
- Add in the vanilla and bourbon and beat until combined.
- Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
- Cover bowl and refrigerate for 4 hours.
To Bake:
- Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
- Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake, one tray at a time, in a preheated oven for 12 minutes, or until golden brown. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
- Press extra chocolate chunks and pecans pieces on top of warm cookies. Then sprinkle with sea salt.
- Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.