Brown Butter Bourbon Pecan Chocolate Chunk Cookies #desserts #healthy #diet #chocolate #paleo
These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are crunchy, chewy, thus delightful! The ideal occasion treat formula. What's more, an absolute necessity go after whiskey darlings!
Recently I made a cluster of blueberry whiskey hand pies and acknowledged after tidying up that our container of whiskey was practically unfilled. It had under 3 tablespoons left… so as opposed to returning it on the bar truck, I chose to test a treat formula I've been dreaming about for some time now.
Darker Butter Bourbon Pecan Chocolate Chunk Cookies! I figured I'd mess with the formula and afterward share them at some point in the Fall, since let's face it… these marvels are occasion preparing material! In any case, the outcomes turned out SO epic that I realized I couldn't keep them from all of you Summer.
Since treats this great hang tight for no season! So right away, I present you with dark colored margarine whiskey chocolate lump walnut treats!
Pumpkin Pie Chia Pudding #healthy #diet #paleo #pudding #keto
For the Buttered Pecans:
- 1 and 1/2 cups pecan halves, finely chopped
- 1 and 1/2 tablespoons unsalted butter
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
- 2 sticks (8 ounces) unsalted butter, melted until browned
- 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons bourbon
- 2 large eggs, at room temperature
- 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
- 24 pecan halves, for decoration, optional
Instructions :
For the Buttered Pecans:
- Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Brown Butter:
- Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
- Once the butter is at room temperature, you're ready to get baking!