Craving something salt and sweet? I was and wanted to make these yummy cookies! Don't worry, it doesn't have a lot of bourbon in it, and it totally cooks out so the kiddos can have some too. Just wanted that warm bourbon taste in there, it really adds a little something. I recommend doing this when you have some time, because waiting for the brown butter to go back to room temp takes awhile! Hope you enjoy, maybe even with a glass of bourbon!
Ingredients:
1 and 1/2 cups Pecan halves, finely chopped
1 and 1/2 tablespoons Unsalted Butter
2 sticks (8 ounces) Unsalted Butter, melted until browned
2 and 1/3 cups All-Purpose Flour
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp Baking Soda
1 cup Dark Brown Sugar, packed
1/2 cup granulated Sugar
2 tsp Vanilla Extract
2 tbsp Bourbon
2 large Eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration
Instructions:
First make the buttered pecans by melting butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 5 minutes, or until lightly toasted. Set aside.
For the brown butter, add in 2 sticks of butter in a small saucepan over medium-high heat and cook for 3 minutes – stirring constantly until the butter has browned. Pour into a bowl, and place it in the refrigerator for 2 hours, or until the butter is at room temperature, you want it firm not liquid. Then you are ready to start!
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper.
In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside.
In a large bowl using a mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, continue to beat until it's all mixed it. Using a sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball, then place on prepared sheets. Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound.
Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle.
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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