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.
Recipe by Bakepedia at