Ingredients
Equipment
Method
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams, turns golden brown, and develops a nutty aroma (about 5–7 minutes).
- Immediately transfer to a heatproof bowl to cool slightly (about 15 minutes).
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and glossy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and bourbon until incorporated.
- Slowly mix the dry ingredients into the wet ingredients until just combined (don’t overmix).
- Fold in roasted pecans and chocolate chips.
- Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to firm up the dough and enhance flavor.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Scoop 2 tablespoon–sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Sprinkle flake sea salt on top of the cookies, if using.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or store in an airtight container at room temperature for up to 4 days.
Nutrition
Notes
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