Bourbon Pecan and Brown Butter Cookies
Crunchy, chewy cookies that have a delightful flavour! Perfect accompaniment for a afternoon tea, choc or coffee.
115gm (4oz) butter, melted until browned then cooled
270gm (9.5oz) plain flour
1/2 tsp salt
1/2 tsp baking soda
1/2 - 3/4 cups brown sugar
2 tsp vanilla extract
1-2 tbsp bourbon
150gm (~5oz) milk chocolate
3/4 cups pecans
FOR THE BROWN BUTTER:
Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring constantly – until the butter has browned. Pour the brown butter into a bowl and cool until it is at room temperature. It should not be liquid at all.
FOR THE COOKIES
Preheat oven to 180º C/ 350º F.
Line two large trays with baking paper paper and set aside.
In a large bowl combine dry ingredients- flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a large bowl, use a hand mixer to beat brown butter and sugar until light and fluffy; about 5 minutes.
Add in the vanilla and bourbon then also beat until combined. Add in the egg then mix for 15 seconds.
Gently mix in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and pecans.
Roll nice sized (~2tbsp) scoops of dough then place on prepared sheets, leaving enough room for spreading. Continue this process until all the dough has been rolled. Press a few pecans on the top of each cookie dough mound, if desired.
Place in the oven and bake for 10 to 15 minutes, or until golden at the edges but still soft in the middle. I like to 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 rack to cool completely (or eat warm with milk :P )