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Maple Bourbon Chocolate Chunk Pecan Cookies | A Nerd Cooks
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5 from 3 votes

Maple Bourbon Chocolate Chunk Pecan Cookies

Prep Time25 minutes
Cook Time15 minutes
cooling the butter2 hours
Total Time2 hours 40 minutes
Course: Cookies
Cuisine: American
Servings: 36 cookies
Calories: 220kcal
Author: Lauren Pacek

Ingredients

For the brown butter

  • 16 tablespoon unsalted butter

For the buttered pecans

  • 1 ½ cups pecans , finely chopped
  • 2 tablespoon unsalted butter
  • 2 tablespoon bourbon maple syrup

For the cookie dough

  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 ¼ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup brown sugar , packed
  • ½ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 2 tablespoon smoked maple bourbon see notes
  • 2 eggs
  • 12 oz dark chocolate , roughly chopped, plus more for pressing into the tops of the cookies
  • 36 pecan halves for pressing into the tops of each cookie, see notes
  • sea salt see notes

Instructions

To make the brown butter

  • Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes (stirring pretty much constantly) until the butter has browned. 
  • Pour the brown butter into a heatproof bowl. Make sure to scrape all of the toasty, brown bits into the bowl as well. 
  • Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. It should not be liquid at all. 

To make the buttered pecans

  • Melt the butter in a large skillet over medium heat. Add the chopped pecans and maple syrup and cook, stirring occasionally, for 4-5 minutes. Set them aside until needed.

To make the cookies

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  • In a large bowl, whisk the flour, kosher salt, cinnamon, and baking soda together. Set aside.
  • In the bowl of a stand mixer, on medium speed, cream the brown butter and sugars together until light and fluffy.
  • Add the vanilla and bourbon and beat until combined. 
  • Add in the eggs, one at a time, beating until they are totally combined.  
  • A little at a time, add the flour. Mix until the flour has just disappeared. 
  • Add the chocolate and pecans. Mix to distribute throughout the dough.
  • Using a cookie scoop, portion the cookie dough out onto the prepared baking sheets. Press pecan halves and chopped chocolate into the top of the cookie dough, if desired.
  • Bake 9-10 minutes, or until golden brown at the edges but still soft in the middle. Sprinkle with sea salt.
  • Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Notes

Notes:

Nutrition

Serving: 1 | Calories: 220kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 100mg | Fiber: 2g | Sugar: 13g