Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Chocolate Pancake Piece Cookies! As you can see above, two years ago I made these butter pecan cookies, and to this day they are still one of my favorite cookies to make. I actually made them more for Christmas, but despite when they were posted, they’ve become a year round favorite on the site. This year, when thinking up my new pecan dessert, I knew I wanted to make some kind of cookie, but instead of a crumbly butter cookie, I wanted something more like a classic chocolate chip cookie.

Enter these browned butter pecan chocolate chip cookies. Soft, buttery, chocolatey, and loaded with maple toasted pecans and hints of toasty browned butter.

I mean, come one. Do I really need to go on? If you like chocolate chip cookies and you like pecans, you will hands down love these cookies.

Ingredients
For the Buttered Pecans:

• 1 and 1/2 tablespoons unsalted butter
• 1 and 1/2 cups pecan halves, finely chopped

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

• 1 cup dark brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
• 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
• 2 large eggs, at room temperature
• 2 sticks (8 ounces) unsalted butter, melted until browned
• 2 Tablespoons bourbon
• 2 teaspoons vanilla extract
• 24 pecan halves, for decoration, optional

Instructions
For the Buttered Pecans:

1. Melt the butter in a large skillet over medium heat. Add chopped pecans and cook with stirring occasionally for 4-5 minutes or until slightly sauteed. Put aside until needed.
2. For the Brown Butter:
3. Place the butter in a small saucepan over medium heat and leave for 3 minutes until the butter is brown. Sprinkle the brown butter in a heat-resistant bowl, and also make sure to scrap all "roasted" pieces in the bowl. Place the container in the refrigerator for 2 hours or until the butter becomes at room temperature. You know that the butter is at room temperature when you press a finger at the top and make a small degree. It should not be liquid at all.
4. Once the butter is at room temperature, be ready for baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

1. Preheat the oven to 375 degrees F. Cover large baking trays with parchment paper. Put aside until needed.
2. Mix the flour, salt, cinnamon and baking powder in a large bowl; beat the combination well and set aside until needed.
3. In a large container with a useful electric mixer, or in a standard blender container with a paddle cart, combine the brown and sugary butter and beat it at medium speed until light and thin; about 2 minutes. Add vanilla and bourbon and even whisk until added. Add eggs one by one and win 15 seconds after each addition. Turn off the blender. Use a wooden spoon or a strong rubber spoon to gently fold it into the flour, stirring only until the flour disappears. Fold in pieces of chocolate and peanuts with butter.
4. Roll 3 tablespoons of measuring tablespoons of dough between the palm of your hand to form a ball (must be large, approximately 1/4 cup) and put it on the prepared paper (make sure to leave enough space between each cookie to spread inevitable). Continue this process until all the dough has rolled over. If desired, press the pecan nut at the top of each pile of cookie dough.
5. Place the baking trays in a preheated oven, one by one, bake for 9 to 10 minutes, or turn golden brown on the edges but still soft in the middle. Repeat with all the cake dough. Correct cookies with sea salt as they leave the oven. Allow the refrigerated cookies on the roasting sheet for 10 minutes before moving them to the wire debris to cool completely.

Bagikan Artikel ini