Ingredients
Scale
- 1 1/2 cups pecan halves, finely chopped
- 1 1/2 tablespoons unsalted butter (for pecans)
- 2 sticks unsalted butter, melted until browned
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- 2 large eggs, room temperature
- 8 oz semi-sweet or dark chocolate chunks
- 24 pecan halves, optional for decoration
- 1 tablespoon flaky sea salt, optional
Instructions
- Butter Pecans: Melt butter in skillet, add pecans, cook 4–5 minutes until lightly toasted; set aside.
- Brown Butter: Melt butter in saucepan until amber, foamy, and nutty, then pour into large mixing bowl.
- Combine dry ingredients: flour, salt, cinnamon, baking soda, baking powder; set aside.
- Mix sugars and browned butter until combined. Add vanilla and bourbon; beat in eggs one at a time.
- Fold in flour mixture, chocolate chunks, and buttered pecans. Cover and refrigerate 4 hours.
- Bake: Preheat oven to 350°F. Scoop dough (3 tbsp per cookie) on parchment-lined sheets, press pecan halves on top.
- Bake 12 minutes. Press extra chocolate/pecans on top, sprinkle with sea salt. Cool 15 minutes on pan, then transfer to rack.
Notes
- Optional garnishes: pecan halves, flaky sea salt.
- Refrigerating dough improves texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cookies