Bourbon Pecan Chocolate Chip Cookies

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They’re equal parts nostalgia and sparkling magic.
bourbon pecan chocolate chip cookies
Photo: KC Tinari/Styling: Katherine Gillen

Like the glittering tinsel next to the ugliest homemade ornament on your Christmas tree, these bourbon pecan chocolate chip cookies are equal parts nostalgia and sparkling magic. Yes, at their core, they’re a good old chocolate chipper, but they’re also a little bit special thanks to boozy bourbon and brown butter.

We love making the busy season easier on ourself, so we wholeheartedly endorse making these treats ahead. You can refrigerate the dough for a day before scooping, or freeze the dough balls up to a month in advance to eliminate your stress entirely. (OK, maybe not entirely…but we’re bakers, not therapists.)


14 tablespoons (1¾ sticks) unsalted butter, divided

¾ cup packed dark brown sugar

½ cup granulated sugar

1 teaspoon kosher salt

1 tablespoon bourbon

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1¾ cups all-purpose flour

½ teaspoon baking soda

8 ounces semisweet chocolate, chopped

1 cup pecans, toasted and chopped

Flaky salt, to garnish


1. In a small skillet over medium heat, melt 10 tablespoons of the butter, swirling or stirring frequently, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Immediately transfer to a large bowl and add the remaining 4 tablespoons of butter. Stir to melt; cool for about 5 minutes.

2. To the butter, add both sugars, the salt, bourbon and vanilla extract; stir to combine. Add the eggs and use a whisk to beat in until the mixture lightens in color and looks smooth and thick, about 4 minutes.

3. Stir in the flour and baking soda until a few streaks remain; stir in the chocolate and pecans. Cover and chill in the fridge until slightly firm, 30 minutes to 1 hour. (At this point you can also chill the dough, covered, overnight.)

4. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

5. Portion the dough into approximately 3-tablespoon (60 to 65g) balls and place on the prepared baking sheets about 2 inches apart. (You should be able to fit 6 to 8 dough balls on each sheet.)

6. Bake until the cookies are golden brown at the edges but still slightly soft in the centers, 12 to 15 minutes. Garnish with flaky salt.

Nutrition Facts
  • 287 calories

  • 17g fat

  • 33g carbs

  • 3g protein

  • 22g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...