Ingredients
Equipment
Method
- Place the unsalted butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts. Continue to cook, stirring more frequently as the butter begins to foam and then subside. Watch closely for small brown bits to appear at the bottom of the pan and for a nutty aroma to fill the air. This process takes about 5-10 minutes. Once browned, immediately pour the butter into a heatproof bowl to stop the cooking and let it cool slightly for about 10 minutes.1 cup (2 sticks) unsalted butter, softened
- In a large mixing bowl, combine the slightly cooled brown butter with the packed light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. This usually takes about 2-3 minutes.1 cup (2 sticks) unsalted butter, softened, 1 ½ cups packed light brown sugar
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract and the bourbon, mixing until just combined.1 tablespoon pure vanilla extract, 2 tablespoons good quality bourbon
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the toasted chopped pecans using a spatula or wooden spoon. Ensure they are evenly distributed throughout the cookie dough.1 ½ cups chopped pecans, toasted
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for two reasons: it solidifies the butter, preventing the cookies from spreading too much during baking, and it allows the flavors to meld and deepen.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy removal and to prevent sticking.
- Drop rounded tablespoons of the chilled cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Once completely cooled, store your Brown Butter Bourbon Pecan Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can place sheets of parchment paper between layers of cookies to prevent them from sticking together.
You can freeze the cookie dough balls for up to 3 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a minute or two to the baking time.
Baked and cooled cookies can also be frozen for up to 3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container.
If your cookies have become a bit stale, you can gently reheat them in a 300°F (150°C) oven for 3-5 minutes to restore some of their chewiness and warmth. For frozen baked cookies, allow them to thaw at room temperature or briefly warm them in the oven.
