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 (1.5 ounces) 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 Pecan Chocolate Chunk Cookies

Name: Bourbon Pecan Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-481165H2M47S
Ingredients: 1 Tablespoon Unsalted Butter; 1 Cup 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; 3/4 Cup (150g) Dark or Light Brown Sugar, packed; 1/2 Cup (100g) White Sugar; 2 Tsp Vanilla Paste or Extract; 1 Large Egg + 1 yolk, room temp; 8 Ounces (227g) Dark Chocolate, chopped; Flaky Sea Salt as garnish

Description

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

Ingredients

Butter Pecans

1 Tablespoon Unsalted Butter
1 Cup 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
3/4 Cup (150g) Dark or Light Brown Sugar, packed
1/2 Cup (100g) White Sugar
2 Tsp Vanilla Paste or Extract
1 Large Egg + 1 yolk, room temp
8 Ounces (227g) Dark Chocolate, chopped
Flaky Sea Salt as garnish

Cook Mode Press to prevent your screen from going dark!

Instructions

Make your 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 the 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 large mixing bowl.
Make your Cookie Dough - With a hand-held or stand mixer fitted with the paddle attachment, combine brown butter, bourbon, brown sugar, white sugar and vanilla until combined. About 2 minutes on medium speed. *You can also whisk by hand.
Add 1 egg and 1 yolk and mix for another minute until emulsified.
Sift in flour, baking soda, cornstarch and salt. On the lowest setting or by hand, incorporate your dry ingredients until there are few flour streaks left. Do not overmix!
With a rubber spatula, gently fold in your chocolate chunks and chopped pecans to combine.
With a large cookie scoop (#20), portion out your dough balls and place on a parchment lined baking tray. Cover with cling wrap and chill for 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.
When you are ready to bake, position a rack in the center of the oven and preheat to 350ºF (176ºC). Set them 2 inches apart on a parchment-lined baking tray and bake for 11 to 12 minutes. Do not overbake! Sprinkle with flaky sea salt and enjoy!

Prep Time: 15 Minutes
Cook Time: 12 Minutes