These Bourbon Pecan Chocolate Chunk Cookies are the perfect mix of sweet and salty.

Background: Everyone always loves these Bourbon Pecan Chocolate Chunk Cookies. The browned butter and dark brown sugar create an incredible, rich flavor that is perfect for fall. These cookies are the perfect mix of sweet and salty. They look beautiful and taste even better. Enjoy them with a big glass of cold milk or with a glass of bourbon. To yield the best result, the dough needs to be refrigerated for a few hours before baking. The bourbon in this recipe adds the slightest hint of flavor, so don’t be scared to give this recipe a try. You’ll be glad you did!

For the Buttered Pecans:

• 1 1/2 cups pecan halves, finely chopped
• 1 and 1/2 tablespoons butter

For the Bourbon Pecan Chocolate Chunk Cookies:

• 2 sticks butter, melted and browned
• 2 and 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 ounces semi-sweet chocolate, roughly chopped into chunks
• 24 pecan halves, for garnish, optional
• 1 tablespoon flaky sea salt, optional

1. For Buttered Pecans, melt butter in large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted. Set aside.
2. For Brown Butter, in a small saucepan, heat butter over medium heat, constantly stirring for about 5-10 minutes until light golden brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a large, heatproof bowl.
3. In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine. Set aside.
4. Using a hand-mixer, combine with sugars into the browned butter until well combined. Add in the vanilla and bourbon and beat until combined. Add in eggs, one at a time, beating for 15 seconds after each addition.
5. Using a wooden spoon or sturdy rubber spatula, gently fold in flour mixture, until flour begins to disappear. Fold in the chocolate chunks and buttered pecans. Cover bowl and refrigerate for 4 hours.
6. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
7. Scoop dough into 3-tablespoon sized balls, placed 3 inches apart on prepared pan. Firmly press a pecan half on top of each cookie ball.
8. Bake one tray at a time in preheated oven for 12 minutes or until golden brown. Allow cookies to cool on pan for 10 minutes before transferring to a cooling rack.

Check out our Brownie Pie and Maple Pecan Cookies for more delicious, fall dessert recipes.

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