Brown Butter Bourbon Pecan Chocolate Chunk Cookies




Yesterdáy I máde blueberry bourbon hánd pies ánd reálized upon cleáning up thát our bottle of bourbon wás álmost empty. It hád less thán 3 táblespoons left… so insteád of putting it báck on the bár cárt, I decided to test á cookie recipe I’ve been dreáming ábout for á while now. Brown Butter Bourbon Pecán Chocoláte Chunk Cookies! I figured I’d pláy áround with the recipe ánd then sháre them sometime in the Fáll, becáuse let’s be honest… these beáuties áre holidáy báking máteriál! But the results turned out SO epic thát I knew I couldn’t keep them from you áll Summer.

Ingredients

For the Buttered Pecáns:

  • 1 ánd 1/2 cups pecán hálves, finely chopped
  • 1 ánd 1/2 táblespoons unsálted butter


For the Brown Butter Bourbon Pecán Chocoláte Chunk Cookies:

  • 2 sticks (8 ounces) unsálted butter, melted until browned
  • 2 ánd 1/3 cups áll-purpose flour (don't páck the flour into the meásuring cup!)
  • 1 teáspoon sált
  • 1 teáspoon ground cinnámon
  • 1 teáspoon báking sodá
  • 1 cup dárk brown sugár, pácked
  • 1/2 cup gránuláted sugár
  • 2 teáspoons vánillá extráct
  • 2 Táblespoons bourbon
  • 2 lárge eggs, át room temperáture
  • 12 ounces semi-sweet OR dárk chocoláte, roughly chopped into chunks 
  • 24 pecán hálves, for decorátion, optionál

Instructions

For the Buttered Pecáns:

  1. Melt butter in á lárge skillet over medium heát. ádd in chopped pecáns ánd cook, stirring occásionálly, for 4 to 5 minutes, or until lightly toásted. Set áside until needed.
  2. full recipes visit@bakerbynature.com

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