Brown Butter Bourbon Chocolate Chunk & Pecan Cookies

For Christmas, I got a new Kitchen Aid hand mixer and I had to try it out for myself. While looking for inspiration I came across Baker by Nature’s Brown Butter Bourbon Pecan Chocolate Chunk Cookies. You must try them because they are delicious. They have a specific buttery nutty flavor to them I can’t explain.

Before trying these, I will let you know the original recipe gives great insight on how to brown butter. I didn’t even know butter could be brown! The recipe said to heat butter for 2 minutes on medium-high heat. Since this was my first attempt, I heated the butter on low-medium heat for about 8-10 minutes. At first, I thought I burned the butter, but what the browning consists of are like toasted flakes falling to the bottom of the saucepan and the butter becoming a brown tan color, obviously.

Once the butter browned, you really want to make sure it cools completely or until it becomes a solid. It took about 2 hours for the butter to cool for me and I did not place it back in the refrigerator as the recipe states.

Another tip I have it to not try and make these without a hand mixer. You really do need the speed so the brown butter and sugar mixture for the cookies turns fluffy and white!

The recipe below has my alterations. For example, I did use regular light brown sugar instead of dark brown and I think the cookies worked out fine. I also used only 8 oz of chocolate chunks and felt it was enough for the recipe.

It is a NEW YEAR and we all have to get back to being healthy after a stuffed holiday season…but don’t be hard on yourself! You’ll burn the calories soon! Celebrate 2020 with these delicious cookies! And let me know how they turn out below!

Brown Butter Bourbon Chocolate Chunk & Pecan Cookies

  • Servings: 18 cookies
  • Difficulty: moderate
  • Rating: ★★★★★
  • Print

These are a perfect upgrade than your normal chocolate chip cookie.


  • 1 1/2 cups pecan halves
  • 3 tablespoons unsalted butter
  • 1 cup (2 sticks) unsalted butter
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon
  • 2 large eggs, room temperature
  • 8 oz semi-sweet chocolate, chopped into
  • chunks
  • 1 1/2 cups chopped buttered pecans


  1. To butter the pecans, take pecan halves and chop finely. You can chop using a knife. I used a food processor. Do not chop the pecans into a powder!
  2. Place pecans into a medium pan on low-medium heat.
  3. Add butter and stir until butter has melted and coated the pecans.
  4. Set aside to cool for cookies.
  5. Before you start making the cookies, brown your butter! Take a small saucepan and heat one cup of butter on low-medium heat for 8-10 minutes. During browning process, look for toasted flakes.
  6. Once the butter has browned, let the butter cool at room temperature until it becomes solid for about 2 hrs.
  7. Preheat your oven to 375F
  8. In a larger mixing bowl, add brown butter, brown sugar, and granulated sugar.
  9. Take a hand mixer and mix the ingredients on medium speed for about 2 minutes. The butter and sugar mixture should turn white and fluffy.
  10. Add in vanilla extract and bourbon. Mix well with hand mixer at medium speed.
  11. Next, add in the eggs one at a time by beating them with a mixer for about 15 seconds each.
  12. In a medium-size mixing bowl, combine flour, salt, cinnamon, and baking soda.
  13. Fold in dry ingredients mixture. I added the dry mixture in a set of three, folding it in each time until it disappeared into the wet ingredient beaten mix.
  14. After, fold in pecans and chocolate chunks.
  15. Using a tablespoon scoop out dough twice and roll into a big ball. The ball should be almost the size of a 1/4 measuring cup. Repeat until you’ve used all the cookie dough.
  16. Place the dough balls onto a baking sheet lined with parchment paper. Bake for 10 minutes. Do not let cookies overcook!


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