Soft and gooey centers with a crispy brown edge. These Bourbon Pecan Chocolate Chip cookies taste so good to eat! They have brown butter in the batter which brings out a caramel nutty flavor that pairs well with the toasted bourbon pecans. They are so DAMN DELICIOUS!
The inspiration...
For me, Fridays are the best day to try out a new cookie recipe. The week is coming to a close and I need something sweet to make up for my busy schedule. I love a classic chocolate chip cookie but I also love to mix it up. I came back from a long trip to New York this past weekend to celebrate my best friend's wedding! It was a blast to get to celebrate with her. After the long weekend, I had a busy work week filled with meetings, and now that it is Friday, I know I need a cookie to wrap up my week. There is something about a freshly baked cookie that makes me feel warm, fuzzy, and happy. And I have been in a cookie mood these past few months because they are OBVIOUSLY the best dessert out there! Cookies bring back so many good memories and baking these Bourbon Pecan Cookies was the perfect remedy for this long week.
Ok, so let me get to talking about these cookies! I mean first off it has bourbon in it so what could be bad. Second, brown butter makes every cookie taste AMAZING! These cookies have everything in them that I love most and they remind me of springtime which is perfect because it is Spring! The pecans are marinated with brown sugar and bourbon and it tastes so good! I could just eat the roasted pecans all afternoon. Next, the brown butter and extra chocolate chips are a perfect combination in the batter. These cookies are excellent. You have to try them out!
The process...
The key to baking these cookies is to have some extra patience because there are a few extra steps. The first step is to brown half of the butter and let it cool. The brown butter enhances the flavor of these cookies and it gives them great texture too. Don't skip this step! The nutty flavor with the pecans mixed in is a MAGICAL combination. Make sure to let the butter cool completely before mixing in the eggs. You don't want to have cooked eggs in your batter. Trust me, I have made that mistake before and then you have to throw out the batter. The brown butter needs to cool in the freezer or fridge for at least 10 minutes or so.
Roasting the pecans with bourbon and brown sugar may sound weird but it is a great combination. I made extra of these nuts because I wanted to have them to snack on. Trust me when I say the pecans are amazing in these cookies!
Lastly, the cookie dough comes together like a classic recipe with these added two elements of brown butter and roasted pecans. I could not stop eating the dough because I loved this combination!
OMG! Every bite of these cookies tastes so DELICIOUS! It is hard to beat a classic chewy gooey chocolate chip cookie with the addition of the roasted bourbon pecans mixed in. The crinkly edges, bourbon vanilla flavor, and melty chocolate chips! It is amazing!
Bourbon Pecan Chocolate Chip Cookies
Serving size: 24 cookies
Total Time: 1 hour
Roasted Pecans
1/2 cup pecans
2 tablespoons bourbon
1 tablespoon dark brown sugar
1/8 teaspoon salt
Cookie Dough
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 cup unsalted butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cup all-purpose flour
1 1/2 cups semi-sweet chocolate chips
Step 1: Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
Step 2: On one of the baking sheets, add pecans, bourbon, 1 tablespoon of brown sugar, and salt. Toss the ingredients together and bake the pecans in the oven for about 10 minutes, until the pecans are slightly brown and toasted. Remove from the oven and roughly chop the pecans.
Step 3: While the pecans are roasting, prepare the brown butter by adding 1/2 cup butter (1 stick) to a medium-sized saucepan. Turn the heat up high and boil the butter until it browns at the bottom of the pan. Be careful not to burn the butter. Pour the brown butter into a bowl and place it in a freezer for 10 minutes to allow it to cool.
Step 4: Once the butter is cooled, use a standing mixer with the paddle attachment to whip together the brown butter, the additional stick of softened butter, brown sugar, and granulated sugar. Whip the butter until smooth and creamy.
Step 5: Next, mix in the eggs and vanilla until smooth about 3 minutes. Make sure the mixture is cool before you add the egg to the sugar and butter.
Step 6: Lastly, mix in the dry ingredients by adding the flour, baking soda, and salt until dough forms. Fold in the chocolate chips and chopped pecans until they are mixed evenly throughout.
Step 7: On a baking sheet, drop 1 tablespoon of cookie dough per cookie and separate about 2 inches apart. Bake for 5 minutes and then remove the baking sheet from the oven, lightly bang the baking sheet on the counter to flatten the cookies. Return the baking sheet back to the oven and bake for an additional 3-4 minutes or until the cookies are golden brown on the outside. When you remove the cookies from the oven, bang the baking sheet one more time, and then let the cookies cool. Enjoy these delicious cookies!
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