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Bourbon Pecan Chocolate Chunk Cookies
Ingredients:
2 sticks unsalted butter, melted until browned
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup dark brown sugar, packed
1/2 cup granulated sugar
3 Tablespoons Vain Mexican Vanilla extracted in Kentucky Bourbon
2 large eggs, at room temperature
8 ounces dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration, optional
1 Tablespoon flaky sea salt, optional
Directions:
Make the Brown Butter:
In a saucepan, over medium heat, melt the butter. Cook the butter. swirling the pan occasionally. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
Make the Cookie batter:
In a large bowl combine flour, salt, nutmeg, cloves, baking soda, and baking powder; whisk well to combine then set aside until needed.
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about 1 minutes.
Add Vain Mexican Vanilla extracted in Kentucky Bourbon and beat until combined.
Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. On low speed, add flour and spices, until just combined. Let the dough rest in the refrigerator for 4 hours.
Preheat the oven to 350 degrees (F). I also like oven at Convection 325 degrees (F). Line two large baking sheets with parchment paper.
Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
Firmly press a pecan half on top of each ball of cookie dough.
Bake, one tray at a time, in a preheated oven for 12 minutes, or until golden brown. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
Press extra chocolate chunks and pecans pieces on top of warm cookies. Then sprinkle with sea salt.
Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.
