Pecan Chocolate Chunk Cookies
Prep Time: 20 minutes
Total Time: 2 hrs 30 mins
Servings: 24
Ingredients:
For the Buttered Pecans
1 1/2 cups pecan halves, finely chopped
1 1/2 tablespoons unsalted butter
For the Cookies
8 ounces unsalted butter, melted until browned
2 1/3 cups flour
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup coconut sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 eggs, room temperature
12 ounces dark chocolate, roughly chopped into chunks
24 pecan halves, for topping (optional)
For the Buttered Pecans
1 1/2 cups pecan halves, finely chopped
1 1/2 tablespoons unsalted butter
For the Cookies
8 ounces unsalted butter, melted until browned
2 1/3 cups flour
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup coconut sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 eggs, room temperature
12 ounces dark chocolate, roughly chopped into chunks
24 pecan halves, for topping (optional)
Directions:
For the Buttered Pecans
Melt butter over medium heat then add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted, then set aside until needed.
For the Brown Butter
In a saucepan over medium-high heat cook butter for about 3 minutes and stir until the butter has browned.
Pour butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well.
Put bowl in a refrigerator for 2 hours until the butter is at room temperature.
You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
It should not be liquid at all.
For the Cookies
Preheat oven to 375 then line two baking pans with parchment paper and set aside.
In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a large bowl using a handheld electric mixer combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes.
Add vanilla and bourbon and beat until combined, then add eggs, one at a time, beating for 15 seconds after each addition.
Then use a wooden spoon and fold in flour, stirring only until the flour disappears.
Fold in chocolate chunks and buttered pecans.
Roll 3 tablespoons of dough to form a ball (almost a 1/4 cup), then put on pans and leave room for cookies to spread.
Continue this process until all of the dough has been rolled then, put a pecan on the top of each cookie, if desired.
Put baking sheets into oven, one at a time and bake for 9 to 10 minutes, or until the edges are golden and cookies are soft in the middle.
Repeat with cookie dough, then sprinkle cookies with sea salt right when they come out of the oven.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
For the Buttered Pecans
Melt butter over medium heat then add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes until lightly toasted, then set aside until needed.
For the Brown Butter
In a saucepan over medium-high heat cook butter for about 3 minutes and stir until the butter has browned.
Pour butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well.
Put bowl in a refrigerator for 2 hours until the butter is at room temperature.
You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
It should not be liquid at all.
For the Cookies
Preheat oven to 375 then line two baking pans with parchment paper and set aside.
In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a large bowl using a handheld electric mixer combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes.
Add vanilla and bourbon and beat until combined, then add eggs, one at a time, beating for 15 seconds after each addition.
Then use a wooden spoon and fold in flour, stirring only until the flour disappears.
Fold in chocolate chunks and buttered pecans.
Roll 3 tablespoons of dough to form a ball (almost a 1/4 cup), then put on pans and leave room for cookies to spread.
Continue this process until all of the dough has been rolled then, put a pecan on the top of each cookie, if desired.
Put baking sheets into oven, one at a time and bake for 9 to 10 minutes, or until the edges are golden and cookies are soft in the middle.
Repeat with cookie dough, then sprinkle cookies with sea salt right when they come out of the oven.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
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