Bourbon Brown Butter Chocolate Chunk Cookies

KrystelJune 25, 2024

DifficultyEasy

Servings24

Ultimate Guide to Bourbon Brown Butter Chocolate Chunk Cookies

Introduction to Bourbon Brown Butter Cookies

Hey there! I'm thrilled to dive into the world of baking with you, especially when it involves a recipe as decadently delightful as the bourbon brown butter chocolate chunk cookies. Imagine taking the classic chocolate chip cookie and weaving in a melody of bold flavors like rich bourbon, nutty browned butter, crunchy pecans, and luscious dark chocolate chunks. Sounds like a dream, right? Trust me, it's a divine quartet that elevates a beloved classic to an utterly extraordinary level. If you're a bourbon lover or simply someone who relishes a twist on the familiar, these cookies are a game-changer, promising a unique taste that invites you into a warm embrace of comfort and indulgence with every bite.

Key Takeaways:

• A divine upgrade: Bourbon, browned butter, pecans, and chocolate chunk combine to elevate classic cookies.
• For the bourbon enthusiasts: A dream recipe that infuses beloved bourbon into baking.
• A unique twist: Perfect for anyone looking to experiment with traditional recipes.

Gathering Your Ingredients

• 1 cup unsalted butter – We'll melt and brown this to unlock a deep, nutty flavor that's integral to our cookies.
• 2 and ½ cups all-purpose flour – The backbone of our cookies, giving structure and balance to the richness of our wet ingredients.
• ½ teaspoon salt – Just a pinch to enhance all the flavors and sweet notes in our cookies.
• ½ teaspoon ground cinnamon – For that warm underlying spice that pairs beautifully with bourbon.
• ½ teaspoon baking soda & 1 teaspoon baking powder – Our leavening agents that give the cookies their perfect chewy texture.
• 1 cup dark brown sugar, packed – It adds that deep molasses-like sweetness and moisture, perfect for chewy cookies.
• ½ cup granulated sugar – Balancing the moisture and sweetness for that golden brown delight.
• 2 teaspoons vanilla extract – The aromatic essence that's a must for any great cookie recipe.
• 3 Tablespoons bourbon – The star ingredient for that unique oaky richness only real bourbon can provide.
• 2 large eggs, at room temperature – Ensuring a smooth amalgamation into your batter for the perfect texture.
• 8 ounces semi-sweet chocolate bars, coarsely chopped – For those heavenly chocolate chunks that create pockets of melty goodness in every bite.
• 24 pecan halves – Adding a crunchy texture and nutty flavor that complements our buttery, bourbon-infused base.

The Art of Browning Butter

Melting butter on medium heat transforms it into something magical, but the real alchemy happens when you coax it into that golden brown color with that irresistible nutty aroma. That’s when you know it’s ready to take your Bourbon Brown Butter Chocolate Chunk Cookies from great to unforgettable. Browning butter is like capturing the essence of coziness and infusing it right into your batter. But watch out! It can go from nutty perfection to burnt disappointment faster than you can say “cookie.” I always lean towards using a light-colored pan for this very reason. It makes spotting that crucial shift to golden bits at the bottom of the pan so much easier, ensuring that each piece of advice I've nabbed from my culinary adventures helps you achieve that rich, nutty flavor without the burn.

Assembling the Dough

When it's time to bring our Bourbon Brown Butter Chocolate Chunk Cookies to life, starting with the dough is a journey filled with anticipation. I take a large bowl – this is where the magic begins. Tossing in the purpose flour, a whisk in hand, I dance through the dry ingredients: a sprinkle of salt here, a dash of baking powder and baking soda, and let's not forget the warming touch of cinnamon. It's like painting with flavors, each stroke adding depth to our canvas.

Then, in a separate universe of wet ingredients, the cooled, browned butter joins forces with that splash of bourbon. It's here we've already won half the battle, as these two meld together, whispering secrets of nutty and rich depths soon to be explored. With a sturdy rubber spatula in hand, this golden liquid romance is gently folded into the awaiting flour mixture. It’s a moment of tenderness; over-mixing is the adversary of the chewy cookies we yearn for. Cradling the chocolate chunks into the dough, I remind myself that patience is key. Wrapping this treasure trove of dough and setting it in the fridge, I understand that this crucial step is where flavors deepen, melding into the cookie dough ball of our dreams, awaiting its ultimate transformation in the oven.

Baking to Perfection

Getting ready to turn our dough into those golden brown, sinfully scrumptious cookies involves a few key steps. First off, make sure your oven's preheated to the right temp, and your baking sheet's lined with parchment paper - this is a game-changer, trust me. When you're scooping your cookie dough balls, a large cookie scoop will be your best friend for keeping everything uniform. Remember, consistency is key for even baking. Bake them until they're just the right shade of golden brown, with that crave-able slightly soft center.

And here’s where the magic happens: press a pecan half into the top of each dough ball before it hits the oven. Once out, sprinkle a touch of flaky sea salt for that perfect savory-sweet vibe. After baking, don't rush to move them. Letting them cool on the pan, then gently transferring to a wire rack ensures you get that ideal chewy yet crispy texture. It’s all about patience here, which, admittedly, can be tough when they smell this tempting.

Savoring the Experience

Now, imagine sitting back with a cookie in one hand, perhaps your favorite bourbon in the other, or maybe a tall glass of milk to dunk these beauties into. These cookies aren't just treats; they're experiences, perfect as heartfelt gifts or stellar additions to your holiday cookie collection. To keep them delightfully chewy, tuck them away in an airtight container. But the fun doesn't end here. I invite you to play around with the recipe, find your special twist, and relish the joy of baking. After all, the perfect batch is out there, waiting for you to craft it.

If you are a muffin lover check out my Peach Muffins recipe!

Bourbon Brown Butter Chocolate Chunk Cookies

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Course: Dessert

Cuisine: American

Keyword: bourbon

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

4 hours hours

Total Time: 4 hours hours 29 minutes minutes

Servings: 24

Author: Krystel

Ingredients

• 1 cup butter melted until browned
• 2 and ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup dark brown sugar packed
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 Tablespoons bourbon
• 2 large eggs at room temperature
• 8 ounces of semi-sweet chocolate bars coarsely chopped into chunks
• 24 pecan halves

Instructions

• For the Brown Butter:
• Melt the butter in a saucepan over medium heat. Let it cook, occasionally swirling the pan. Pay close attention as the butter will start to foam on top and make small popping sounds. It will turn a rich amber color and develop a nutty aroma, with tiny brown bits forming at the bottom. Once it reaches this point, promptly remove it from the heat and pour it into a large mixing bowl.
• For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
• In a large bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder until well combined, then set aside.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the melted browned butter and both sugars on medium speed until well mixed, about 1 minute.
• Add the vanilla and bourbon, beating until incorporated.
• Add the eggs one at a time, beating for 15 seconds after each addition. Turn off the mixer. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture until just combined. Fold in the chocolate chunks and buttered pecans.
• Cover the bowl and refrigerate for 4 hours.
• To Bake:
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Use a large cookie scoop to portion the dough into 3-tablespoon sized balls and place them on the prepared baking sheets, leaving about 3 inches between each ball.
• Press a pecan half firmly on top of each ball of dough.
• Bake one tray at a time in the preheated oven for 12 minutes, or until golden brown. If the edges spread during baking, use a spatula to gently press them back immediately after removing the cookies from the oven.
• Press extra chocolate chunks and pecan pieces onto the warm cookies
• Let the cookies cool on the pan for 15 minutes before carefully transferring them to a cooling rack.