Who doesn’t love ooey, chewy chocolate chip cookies? What if they have bourbon in them? I promise you will impress and amaze all that taste these Bourbon Brown Butter Pecan Chocolate Chip Cookies. They are the perfect cookies to make this fall or any time.

Brown Butter Chocolate Chip Cookies with Pecans and Bourbon

These chocolate chip pecan cookies are made with browned butter, toasted pecans, and of course, bourbon. The mix of flavors makes a gluten free chocolate chip cookie that’s rich in flavor and packed with chocolate. 

How To Brown Butter

I love brown butter because it gives food a nutty, caramelized, rich flavor which is is brought one by gently cooking regular butter on the stove. All you need is butter (can be salted or unsalted), a pan and a wooden spoon.

1. Make sure the butter is room temperature and cut into pieces.
2. Placed the butter in the pan and turn the heat to medium.
3. Begin to stir the butter and do so constantly so it does not burn.
4. In about 5-8 minutes the butter should start to turn golden brown.
5. Take it off the heat before it gets too dark.
6. Pour the brown butter into a heat-proof bowl to stop it from cooking.

Tip: There’s only a few seconds between brown butter and burnt butter, so keep your eyes on the pan the entire time. And don’t stop stirring! The brown specks in brown butter are toasted milk solids and where most of the flavor comes from, so don’t strain out the specks.

Bourbon Brown Butter Pecan Chocolate Chip Cookies (Gluten Free)

Yields: 2 dozen cookies
Prep: 15 minutes| Cook Time: 25 minutes | Total Time: 40 minutes

Buttered Pecans Ingredients:

• 1 ½ cups pecans, chopped
• 1 ½ tablespoons unsalted butter

Cookie Ingredients:

• 2 sticks unsalted butter
• 2 ¼ cups gluten free all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking powder
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoon bourbon
• 2 large eggs, room temperature
• 1 cup dark chocolate chips (plus extra for decoration)
• ¼ cup chopped pecans (for decoration)
• ½ tablespoon flaky sea salt

Directions:

1. Preheat oven to 350 degrees F.
2. To make the buttered pecans, melt 1 ½ tablespoons butter in a large skillet on medium heat. Add chopped pecans to the skillet and stir to coat in the butter. Allow the pecans to toast for about 5 minutes, stirring occasionally. Turn off the heat and set aside.
3. To brown the butter, add 1 cup of butter to a medium skillet on medium heat. Stir frequently and cook just until the butter turns an amber color with brown bits at the bottom of the pan. Promptly remove the skillet from the heat and pour browned butter into a bowl and set aside. Allow the butter to cool to room temperature.
4. In a large mixing bowl, add gluten-free flour, salt, baking powder and baking soda. Whisk to combine and set aside.
5. In a separate large mixing bowl, add cooled brown butter, brown sugar and granulated sugar. Use a hand mixer to cream together.
6. Add bourbon and vanilla extract and mix until incorporated.
7. Add eggs, one at a time, mixing for about 15 seconds each time.
8. Fold flour mixture into the batter, stirring just until combined.
9. Fold in the dark chocolate chips and chopped buttered pecans.
10. Use a ¼ cup cookie scoop to scoop the batter onto a large baking sheet, leaving about 3 inches between cookie dough balls.
11. Use clean hands to gently flatten each cookie dough ball. Decorate by adding a few additional chopped pecans and chocolate chips to each serving. Bake in preheated oven for 10-12 minutes or until golden brown. Sprinkle flaky sea salt onto each freshly baked cookie.
12. Allow the cookies to remain on the baking sheet for 2 minutes before transferring to a cooling rack.

Notes:

• This a wonderful recipe to share with others during the holidays!
• The bourbon flavor isn’t super strong, adds just a hint of flavor.
• The chopped pecans give it a nice crunch and the flaky sea salt is a must! I use maldon sea salt which can be found here.
• The browned butter is a must to give this recipe a nutty and rich flavor. It really makes the recipe much better, so don’t skip this step!
• Cooled cookies can be stored in an airtight container for up to 4 days.

Yield: 2 dozen

Bourbon Brown Butter Pecan Chocolate Chip Cookies (Gluten Free)

Print

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 40 minutes

Total Time 1 hour 20 minutes

Ingredients

Buttered Pecans ingredients:

• 1 ½ cups pecans, chopped
• 1 ½ tablespoons unsalted butter

New GroupCookie ingredients:

• 2 sticks unsalted butter
• 2 ¼ cups gluten free all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking powder
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoon bourbon
• 2 large eggs, room temperature
• 1 cup dark chocolate chips (plus extra for decoration)
• ¼ cup chopped pecans (for decoration)
• ½ tablespoon flaky sea salt

Instructions

1. Preheat oven to 350 degrees F.
   
2. To make the buttered pecans, melt 1 ½ tablespoons butter in a large skillet on medium heat. Add chopped pecans to the skillet and stir to coat in the butter. Allow the pecans to toast for about 5 minutes, stirring occasionally. Turn off the heat and set aside.
   
3. To brown the butter, add 1 cup of butter to a medium skillet on medium heat. Stir frequently and cook just until the butter turns an amber color with brown bits at the bottom of the pan. Promptly remove the skillet from the heat and pour browned butter into a bowl and set aside. Allow the butter to cool to room temperature.
   
4. In a large mixing bowl, add gluten-free flour, salt, baking powder and baking soda. Whisk to combine and set aside.
   
5. In a separate large mixing bowl, add cooled brown butter, brown sugar and granulated sugar. Use a hand mixer to cream together.
   
6. Add bourbon and vanilla extract and mix until incorporated.
   
7. Add eggs, one at a time, mixing for about 15 seconds each time.
8. Fold flour mixture into the batter, stirring just until combined.
   
9. Fold in the dark chocolate chips and chopped buttered pecans.
   
10. Use a ¼ cup cookie scoop to scoop the batter onto a large baking sheet, leaving about 3 inches between cookie dough balls.
    
11. Use clean hands to gently flatten each cookie dough ball. Decorate by adding a few additional chopped pecans and chocolate chips to each serving. Bake in preheated oven for 10-12 minutes or until golden brown. Sprinkle flaky sea salt onto each freshly baked cookie.
    
12. Allow the cookies to remain on the baking sheet for 2 minutes before transferring to a cooling rack.

Notes

• This a wonderful recipe to share with others during the holidays!
  
• The bourbon flavor isn’t super strong, adds just a hint of flavor.
  
• The chopped pecans give it a nice crunch and the flaky sea salt is a must! I use maldon sea salt.
  
• The browned butter is a must to give this recipe a nutty and rich flavor. It really makes the recipe much better, so don’t skip this step!
  
• Cooled cookies can be stored in an airtight container for up to 4 days.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 38mgSodium: 261mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 3g

Here are more of my cookie recipes you might want to make: How To Make The Best-Ever Chocolate Chip Cookies and The Most Delicious Chewy Brown Butter Pumpkin Cookies (Gluten Free)

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