Dessert
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
2 h 30Pour 24Nutri-Score D€€
D
2 h 30
2 h 30Brown Butter Bourbon Pecan Chocolate Chunk Cookies
ce qu’il vous faut
Ingrédients
butter (2 sticks, browned)Produits laitiers226 g- butter (for toasting the pecans)Produits laitiers28 g
pecans (chopped)Fruits à coque et graines165 g
brown sugarÉpicerie200 g
sugarÉpicerie100 g
eggsProduits laitiers2 morceaux- vanilla extractÉpicerie10 ml
bourbonBoissons45 ml
saltÉpices6 g
cinnamonÉpices1,5 g- baking sodaÉpicerie2,5 g
- baking powderÉpicerie4 g
flourCéréales300 g- chocolate chunks (semi-sweet)Épicerie227 g
- sea salt (for sprinkling)Épices2 g
par portion
Nutrition
160kcal
- Glucides
- 17 g
- Protéines
- 2 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Brown the butter
- Melt the butter in a pan until foamy and let it brown.
- Once little brown bits appear, take it off the heat and pour it into a bowl, scraping in all the brown bits.
- Set aside.
- Étape 2
Toast the pecans
- Put the butter back in the pan with the chopped pecans.
- Toast on medium to high heat until toasty, then take off the heat.
- Étape 3
Mix the wet ingredients
- Add the brown sugar and sugar to the browned butter and mix together.
- Add the eggs, vanilla and bourbon.
- Étape 4
Add the dry ingredients
- Add the salt, cinnamon, baking soda and baking powder.
- Add the flour and mix everything together.
- Étape 5
Fold in pecans and chocolate
- Add the toasted pecans.
- Add the chocolate chunks and mix well.
- Étape 6
Chill the dough
- Cover the dough and refrigerate.
- Étape 7
Bake
- Scoop the dough onto a lined baking tray.
- Sprinkle sea salt on top.
- Bake at 175 °C.
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