Browned Butter Bourbon Milk Chocolate Chip Cookies with Pecans

A Sophisticated Take on Milk Chocolate Chip Cookies

Browned Butter Bourbon Pecan Cookies with Milk Chocolate Chips This is a not-too-sweet milk chocolate chip cookies made with pecan flour, pecans tossed in browned butter and a splash of bourbon is thrown in for good measure. You can use chocolate chunks instead of the chips and you could double the vanilla if you don’t have any bourbon around, but you will need pecan flour. Ours came from Oliver Farm. Browned Butter Bourbon Pecan Cookies with Milk Chocolate Chips 2

Browned Butter Bourbon Milk Chocolate Chip Cookies with Pecans
Makes: Makes 20 cookies
  • 1 teaspoon unsalted butter
  • ¾ cup pecan halves
  • 1½ cups all-purpose flour
  • ⅓ cup pecan flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon sized pieces
  • ¾ cup firmly packed light brown sugar
  • 2 teaspoons bourbon
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ¾ cup milk chocolate morsels
  1. Position racks in top and bottom third of oven. Preheat oven to 350°F. Line 2 baking sheet pans with parchment paper; set aside.
  2. Melt butter in sauté pan over medium heat until browned. Add the pecan halves and stir to coat. Cook for a few minutes, stirring frequently, until pecans begin to brown. Remove from heat and cool, then chop the nuts.
  3. Whisk together the all-purpose flour, pecan flour and salt in a small bowl; set aside.
  4. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in bourbon and vanilla, then beat in egg. Add about one-third of dry mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in morsels and chopped pecans.
  5. Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Flatten slightly with lightly floured palm to about ½-inch thick.
  6. Bake for about 15 to 18 minutes or until edges and tops have just begun to turn light golden brown. Cool pans on racks for 5 minutes, then slide parchment onto racks to cool cookies completely. Store cookies in airtight container for up to 4 days.
Bakepedia Tip

  • You may substitute semisweet chocolate chips for the milk chocolate, if you like.

 Images: Dédé Wilson

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