Bourbon & pecans chocolate cookies
Those cookies are such a treat! Pecan nuts, chocolate and a dash of bourbon for soft and chewy cookies full of good flavors. I voluntarily make them BIG because I like them soft on the inside and crunchy on the outside. So good and feels like a precious gift to myself! I used this recipe!
Browned butter really gives a different flavor to these amazing cookies. It makes for a terribly addicting and gourmet cookie. I like making my browned butter the day before so it has time to set for the D-day. Then on the day I'm planning on eating those badboys, I just have to make them and not wait any longer.
Bourbon & pecans chocolate cookies (10 big cookies) :
- 115g butter
- 190g flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 50g granulated sugar
- 90g brown sugar
- 1 tbsp bourbon
- 1 egg
- 160g dark chocolate
- 1 pecan nuts per cookie
For the toasted pecan nuts :
- 75g pecan nuts
- 15g butter
The day before, or a few hours before, melt 115g of butter in a sauce pan and let it cook until it gets golden brown and smell like hazelnuts.
Transfer the browned butter to a bowl and cover. Let it sit at room temperature to harden throughout the night.
The day you want to make the cookies : start by toasting the pecans. Chop the pecans roughly and add it to a pan with 15g of butter.
Cook it on low for 5-7 minutes stirring occasionnally and set aside.
Preheat the oven at 180°C/350°F.
In a small bowl, mix flour, salt, cinnamon and baking soda. Set aside.
In a big bowl, add the browned butter made the day before, white and brown sugar. Whisk by hand or with a stand mixer until fluffy and creamy.
Add the bourbon and mix.
Add the egg and beat for 20 seconds.
Add the flour mix to the big bowl and fold it in with a spatula until almost completely incorporated.
Add toasted pecans (cooled) and chocolate chunks to the dough.
Continue to fold it all in until the flour is well incorporated.
Prep a baking sheet with parchment paper.
Shape the cookies using about 3 tbsp of dough for each, they are thick cookies. Roll into a ball with your hands and put it on the baking sheet.
Add a pecan nuts on each of the cookies.
Bake for 7-9 minutes. They'll still be soft but will harden when they cool so you have crispy edges and soft insides!