Ingredients
Scale
- 1 cup Pecan Halves
- 1 cup Unsalted Butter
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Dark Brown Sugar
- 1 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1/4 cup Bourbon
- 2 large Eggs
- 1 cup Semi-Sweet/Dark Chocolate
- 1 teaspoon Flaky Sea Salt (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a saucepan over medium heat, stirring until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Mix the flour, salt, ground cinnamon, baking soda, and baking powder in a bowl. Set aside.
- Combine the dark brown sugar, granulated sugar, and cooled brown butter in a large mixing bowl. Mix until well combined.
- Add the eggs one at a time, followed by the vanilla extract and bourbon. Mix until smooth.
- Gradually stir in the dry ingredients until just combined.
- Fold in the pecans and chocolate chunks until evenly distributed.
- Use a cookie scoop to portion the dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Sprinkle a small amount of flaky sea salt on top of each cookie, if desired.
- Bake for 10-12 minutes until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg