Ingredients

1 and 1/2 cups (170 grams) pecan halves, finely chopped

1 and 1/2 tablespoons (24 grams) unsalted butter (for buttered pecans)

2 sticks (226 grams) unsalted butter, melted until browned

2 and 1/2 cups (300 grams) all-purpose flour

1 teaspoon (5 grams) salt

1/2 teaspoon (1 gram) ground cinnamon

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup (213 grams) dark brown sugar, packed

1/2 cup (99 grams) granulated sugar

2 teaspoons (8 grams) vanilla extract

3 tablespoons (42 grams) bourbon

2 large eggs, at room temperature

8 ounces semi-sweet or dark chocolate, roughly chopped into chunks

24 pecan halves, for decoration (optional)

1 tablespoon flaky sea salt (optional)

Instructions

Step 1: Make the buttered pecans by melting 1 and 1/2 tablespoons of butter in a large skillet over medium heat. Add the chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted. Set aside.

Step 2: Prepare the brown butter by melting the 2 sticks of butter in a saucepan over medium heat. Swirl the pan occasionally and watch for the butter to foam and make popping sounds. When it reaches a rich amber color with brown bits and a nutty aroma, remove from heat and pour into a large mixing bowl.

Step 3: In a separate large bowl, whisk together flour, salt, ground cinnamon, baking soda, and baking powder until combined. Set aside.

Step 4: Using an electric mixer, beat the browned butter with dark brown sugar and granulated sugar on medium speed until well combined, about 1 minute.

Step 5: Add vanilla extract and bourbon, mixing until combined.

Step 6: Add eggs one at a time, beating for 15 seconds after each. Turn off the mixer.

Step 7: Gently fold in the flour mixture using a wooden spoon or spatula, stirring only until flour starts to disappear. Fold in the buttered pecans and chocolate chunks.

Step 8: Cover the dough and refrigerate for 4 hours to develop flavor and texture.

Step 9: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 10: Use a large cookie scoop to portion dough into 3-tablespoon balls. Place on baking sheets 3 inches apart to allow spreading.

Step 11: Press a pecan half firmly on top of each dough ball for decoration.

Step 12: Bake one tray at a time for 12 minutes, or until golden brown. If edges spread unevenly, gently press them back with a spatula right after removing from the oven.

Step 13: While cookies are warm, press extra chocolate chunks and pecan pieces onto the tops, then sprinkle with flaky sea salt if using.

Step 14: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a non-alcoholic version, substitute bourbon with vanilla extract or apple juice concentrate.

Use toasted walnuts or almonds instead of pecans for a different nutty flavor.

Chill the dough overnight for even deeper flavor development.

Try mixing in white chocolate chunks or dried cherries for a fruity twist.

If you like chewier cookies, reduce baking time by 1-2 minutes.

FAQs

Can I skip browning the butter?

While browning the butter adds a rich, nutty depth to the cookies, you can use melted unsalted butter if short on time. The flavor will be less complex but still delicious.

Is it necessary to refrigerate the dough?

Yes, chilling the dough for at least 4 hours helps the flavors meld and prevents excessive spreading during baking, resulting in a thicker, more flavorful cookie.