Brown Butter Pecan Cookies with Pecan Liqueur
Thick and chewy chocolate chip brown butter pecan cookies, spiked with Rivulet Pecan Liqueur. These cookies are absolutely perfect for the fall and winter season, and deserve a place on your holiday table.
Servings: 20 cookies
Ingredients
Toasting Pecans
- 1.5 cups Pecan pieces or pecan halves, chopped
- 2 tablespoons butter
Making the Cookies
- 2 sticks butter (for making browned butter)
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon 1 ground cinnamon, good quality
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extra or paste
- 1/4 cup Rivulet pecan liqueur bourbon/whiskey can be subbed if you can't find Rivulet near you
- 2 large eggs, room temp
- 1 cup chocolate chips or chunks - I used a combination of semi-sweet, dark, milk plus extra for topping cookies
- Pecan halves for topping cookies
- finishing salt flakes, like fleur de sel
For Extra Boozy Flavor
- 1 tablespoon butter
- 2 tablespoons Rivulet liqueur
Instructions
Toasting Pecans
- Toast the pecans in butter over medium-low for about 5-7 minutes, tossing frequently to prevent burning. You can do this step ahead of time.
Make The Cookies
- Combine the dry ingredients in a bowl: flour, baking soda & baking powder, cinnamon, and salt. Set aside.
- Brown the butter: in a saucepan over medium heat, add the butter and stir frequently to keep it moving. It takes about 7-8 minutes to start to brown and smell of the nutty aroma. Once you can smell it and see the toasty amber brown color, remove it from the heat and pour directly into the mixing bowl - still hot.
- Add the sugars and mix for a few minutes to cool down. Then add the room temp eggs, one at a time and mix until the batter becomes creamy - about 3 minutes. Scraping the bottom occasionally as it mixes.
- Add the vanilla and Rivulet Liqueur, mix to combine.
- To the mixer on the lowest speed, add the dry ingredients a little at a time until just barely mixed and some flour streaks remains. Add the chocolate and pecans, then finish mixing by hand with a silicone/rubber spatula.
- Wrap the dough tightly and place in the fridge for a 4 hours. If you're in a hurry, 45 minutes in the freezer will suffice.
- When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop out the cookies and press down the tops slightly with additional buttery pecan halves and chocolate chunks.
- Bake for 8 minutes. Remove from the oven and leave on the tray to cool for 10 minutes. Sprinkle with finishing salt as they are cooling down.
- Store in an airtight container and they will stay fresh for a few days.
For extra boozy flavor:
- In a microwave or in the same saucepan you used for the pecans, over low heat, add the butter and liqueur, allow butter to melt and mixture to warm. Then brush the tops of the cookies with mixture (before adding sea salt flakes) for enhanced boozy flavor.
Nutrition
Calories: 270kcal