Add Preferred SourceThere is something about the smell of browned butter that always takes me back to my grandmother’s kitchen. She used to say that butter tells you when it is ready if you listen closely, and I remember watching those little golden bits form at the bottom of her pan like treasure. These cookies bring back that same feeling every time.
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I also love how the bourbon warms everything up without overpowering the chocolate and pecans. It adds a mellow richness that makes these cookies feel like a special treat. When I pull a tray from the oven, the aroma fills the whole house and turns even the quietest afternoon into something comforting.
A Cozy, Seasonal Moment
These cookies feel right at home during cool evenings, busy holiday weeks, or anytime you want something familiar and soothing. The browned butter adds a warm, toasty scent and the pecans bring a gentle crunch that makes every bite feel a little celebratory.
Ingredients
- unsalted butter
- pecan halves
- unsalted butter
- sugar
- brown sugar
- browned butter
- eggs
- vanilla
- bourbon
- flour
- salt
- baking soda
- cinnamon
- cream of tartar
- chocolate chips
- buttered pecans
- Flaky sea salt
How to Make Browned Butter Bourbon Pecan Chocolate Chip Cookies
Before you start mixing the dough, prepare the browned butter. Melt the butter in a light-colored skillet, which helps you see the color change. I love using this type of pan because it gives a clearer view of when the milk solids start to turn golden. Let it simmer gently until brown bits form, then transfer the butter to a bowl to cool slightly.
Toast the pecans in a large skillet with the additional butter. A roomy pan keeps them from crowding so they toast evenly. Stir them for a couple of minutes until they smell warm and nutty, then set them aside to cool. This little step gives the pecans deeper flavor and keeps them crisp inside the cookies.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I keep parchment on hand because it helps the cookies bake evenly and prevents sticking, which makes cleanup easier.
In the bowl of a stand mixer, cream together the sugar, brown sugar, and browned butter. I like to let the mixer run until everything looks thick and smooth. Add the eggs, vanilla, and bourbon and scrape the bowl often to keep the mixture uniform.
Add the flour, salt, baking soda, cinnamon, and cream of tartar. Mix until the dough comes together. Stir in the chocolate chips and buttered pecans. Use a large ice cream scoop to portion the dough onto the baking sheets, leaving space for spreading.
Bake for 12 to 14 minutes, until the edges turn golden and the centers look set. Let the cookies cool, then finish with a pinch of flaky sea salt if you enjoy a little extra contrast.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or a cozy cup of coffee. They also make lovely gifts. Wrap a few in parchment and tie with kitchen twine. If you are hosting guests, stack them on a wooden board next to fresh fruit or a small bowl of whipped cream for dipping.
Storage Tips
Store the cookies in an airtight container at room temperature for up to three days. If you want to prepare ahead, you can scoop the dough and freeze the balls in a freezer bag. Bake them straight from the freezer, adding a couple of minutes to the bake time. They are wonderful to keep on hand for unexpected cravings or last-minute gatherings.
More Recipes You Will Love
If you enjoy this cookie recipe, you might also love my Pecan Pie Brownies, which bring together gooey chocolate and buttery pecans in the same spirit as these cookies. You may also enjoy Fudgy Chocolate Brownie Cookies, especially if you like a soft center with rich chocolate notes. Another great option is my Butter Pecan Cookies, which carry that warm nutty flavor in a simpler, everyday cookie.
Browned Butter Bourbon Pecan Chocolate Chip Cookies
Equipment
- Light-colored skillet
- Large Skillet
- Parchment Paper
- Large ice cream scoop
Ingredients
For the browned butter
- 1 cup unsalted butter
For the toasted pecans
- 1½ cups pecan halves
- 2 tablespoons unsalted butter
For the cookie base
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup browned butter from above
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup bourbon
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 8 ounces chocolate chips
- 1½ cups buttered pecans from above
- Flaky sea salt for sprinkling
Instructions
- Brown the butter in a light-colored skillet until golden bits form, then let it cool.
- Toast the pecans in butter until fragrant, then cool.
- Preheat the oven to 350 degrees and line baking sheets with parchment.
- Cream the sugars and browned butter. Add eggs, vanilla, and bourbon.
- Mix in the flour, salt, baking soda, cinnamon, and cream of tartar.
- Stir in chocolate chips and buttered pecans.
- Scoop dough onto sheets and bake for 12 to 14 minutes.
- Sprinkle with flaky salt after cooling if desired.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
