Brown Butter Bourbon Pecan Chocolate Chunk Cookies

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are not your average cookie — they’re a sophisticated, flavor-packed treat that brings together the nuttiness of toasted butter, the warmth of bourbon, the crunch of toasted pecans, and pools of gooey dark chocolate. Each bite is deeply comforting, with layers of flavor that unfold as the cookie melts in your mouth.

Whether you’re baking for the holidays, impressing guests, or just want something next-level to satisfy your cookie cravings, these are the kind of cookies that make people say, “Whoa… what’s in these?!”

🍪 Why You’ll Fall in Love With These Cookies

Brown butter adds deep, nutty richness
Bourbon enhances flavor without overpowering
Toasted pecans add perfect crunch
Big chocolate chunks melt into gooey pools
Ideal for freezing or gifting
A bakery-style cookie made right at home!

🥄 Ingredients (U.S. Standard Measurements)

1 cup (2 sticks) unsalted butter
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon kosher salt
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tablespoons bourbon (good quality like Maker’s Mark or Woodford)
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1 ½ cups dark chocolate chunks or chopped chocolate bar
Optional: flaky sea salt for topping

🔥 Instructions

1. Brown the Butter

In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty aroma (about 5–7 minutes). Immediately pour into a large mixing bowl and let cool for 10–15 minutes.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. Build the Dough Base

To the cooled brown butter, add brown sugar and granulated sugar. Mix until well combined. Add the eggs, one at a time, then stir in bourbon and vanilla extract until smooth and glossy.

4. Combine and Fold

Slowly mix in the dry ingredients until just incorporated. Fold in the toasted pecans and chocolate chunks. Chill the dough for at least 1 hour (or up to 24 hours) for best flavor and texture.

5. Bake to Perfection

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set. Sprinkle with flaky sea salt if using.

6. Cool and Serve

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.

🍽️ Serving Ideas

Serve warm with a glass of bourbon-spiked milk, coffee, or hot cocoa.
Stack and tie with ribbon for holiday cookie gifts.
Sandwich vanilla ice cream between two for an indulgent dessert.
Crumble into parfaits or sundaes as a cookie crumble topping.

🧠 Tips & Tricks

Don’t skip chilling the dough! It prevents spreading and deepens flavor.
Use high-quality dark chocolate (70% cacao or more) for best taste.
To toast pecans: bake at 350°F for 6–8 minutes until fragrant.
For gooey cookies, slightly underbake and let them rest on the pan.
Freeze dough balls and bake fresh cookies anytime — no thawing needed!

✨ My Special Twist

To add even more depth, I like to stir ½ teaspoon espresso powder into the brown butter — it subtly enhances the chocolate flavor without tasting like coffee.

And for a little visual flair, press a few extra chocolate chunks or pecan pieces into the tops of the dough balls right before baking. This gives the cookies that “Instagram-worthy” bakery look.