u003ca href=u0022https://en.wikipedia.org/wiki/Bourbon_whiskeyu0022u003eu003cstrongu003eBourbou003c/strongu003eu003c/au003eu003ca href=u0022https://en.wikipedia.org/wiki/Bourbon_whiskeyu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003enu003c/strongu003eu003c/au003e is an American whiskey that's made from corn. Bourbon is generally sweet and has notes of caramel, vanilla and warm spices.

What is a #20 cookie scoop?

The #20 scoop is considered to be large, as it holds about 3 tablespoons of cookie dough. A standard size (medium) scoop is #30, which holds 1 1/2 tablespoons of dough.

Can I make my cookies smaller?

Yes you can, however, smaller cookies are not as gooey! Make sure to adjust your cook time depending on the size of your cookies. The smaller they are, the less time you'll need.

u003cstrongu003eCan the dough be made ahead?u003c/strongu003e

This cookie dough can be made ahead and left in the fridge for up to 3 days. In fact, it tastes even better as it sit in the fridge because the flavors have time to meld and develop. Scoop out cookie balls onto a baking sheet and cover tightly with plastic wrap. Bake straight from the fridge at 350ºF (190ºC) for 11 to 12 minutes. There is no need to thaw before.

u003cstrongu003eCan I freeze the dough?u003c/strongu003e

I’m a huge fan of making a huge batch of cookies and keeping them in the freezer. I love being able to bake fresh cookies any time I want. Just assemble your cookies as usual, place on a cookie sheet and freeze uncovered for an hour. Then place the frozen balls of cookie dough into freezer bags. It will keep for 2 months. Bake frozen at 350ºF for 12 to 14 minutes.

Bourbon Brown Butter Pecan Chocolate Chip Cookies

Name: Bourbon Brown Butter Pecan Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-482551H19M30S
Ingredients: 1 Tablespoon (14g) Unsalted Butter; 1 Cup (105g) Pecans; 1 Cup (226g | 2 Sticks) Unsalted Butter, browned; 1 3/4 Cups (210g) All-Purpose Flour; 2 Teaspoons Cornstarch or Cornflour (UK); 1 Teaspoon Baking Soda; 3/4 Teaspoon Fine Sea Salt; 2 Tablespoons Bourbon, Rye, Scotch, Dark Rum or Cognac; 3/4 Cup (150g) Dark or Light Brown Sugar, packed; 1/2 Cup (100g) White Sugar; 2 Tsp Vanilla Paste or Extract; 1 Whole Large Egg + 1 Large Yolk, room temp; 8 Ounces (227g) Dark Chocolate Bar, chopped; Flaky Sea Salt, as garnish

Description

Be prepared to fall for these Bourbon Brown Butter Pecan Chocolate Chip Cookies! Made with sweet bourbon, nutty brown butter, toasted buttered pecans, and LOADS of chocolate chunks. Every bite is irresistible!

Ingredients

Butter Pecans

1 Tablespoon (14g) Unsalted Butter
1 Cup (105g) Pecans

Cookie Dough

1 Cup (226g | 2 Sticks) Unsalted Butter, browned
1 3/4 Cups (210g) All-Purpose Flour
2 Teaspoons Cornstarch or Cornflour (UK)
1 Teaspoon Baking Soda
3/4 Teaspoon Fine Sea Salt
2 Tablespoons Bourbon, Rye, Scotch, Dark Rum or Cognac
3/4 Cup (150g) Dark or Light Brown Sugar, packed
1/2 Cup (100g) White Sugar
2 Tsp Vanilla Paste or Extract
1 Whole Large Egg + 1 Large Yolk, room temp
8 Ounces (227g) Dark Chocolate Bar, chopped
Flaky Sea Salt, as garnish

Cook Mode Press to prevent your screen from going dark!

Instructions

Make Butter Pecans - Add butter and pecans to a skillet and toast over medium heat. About 3 to 4 minutes. Make sure to stir frequently so the pecans do not burn.
Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. It’s ready when it smells nutty and the color is an amber brown color, about 8 to 10 minutes. Be careful not to burn it. Immediately transfer to a bowl and place in the fridge for 10 minutes to cool down slightly.
Combine Dry Ingredients - In a medium bowl, whisk together all-purpose flour, cornstarch, baking soda and fine salt. Set Aside.
Prep Add-Ins - Roughly chop the cooled pecans and chocolate bar. Set aside.
Combine Wet Ingredients - In a large mixing bowl, combine cooled brown butter, bourbon, brown sugar, white sugar and vanilla until well combined. Then, add 1 egg and 1 yolk and mix for another minute until emulsified. You can use an electric mixer or whisky by hand.
Combine Wet & Dry Ingredients - Sift in the flour mixture and mix until there are a few flour streaks left. Do not overmix.
Add Pecans & Chocolate - Gently fold in your chocolate pieces and chopped pecans until just combined.
Scoop & Chill - With a large cookie scoop (#20, which holds 3 tablespoons), portion out your dough balls and place on a small baking tray lined with parchment paper. Cover with cling wrap and chill for at least 30 minutes or up to 72 hours in the fridge. You can also freeze for up to 2 months and bake at a later time.
Prep Oven & Baking Sheet - When you are ready to bake, position a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line a large baking sheet with parchment paper.
Bake & Enjoy - Set dough balls at least 2 inches apart on your prepared baking tray and bake for 11 to 12 minutes. Do not overbake. Sprinkle with flaky sea salt and enjoy!

Notes

Storage - Baked cookies can be stored in an airtight container for up to 3 days on the counter.

Prep Time: 15 Minutes
Cook Time: 12 Minutes