Brown Butter Bourbon Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies! Such an incredible flavor combination!
Author ashley manila from bakerbynature.com.
Ingredients
For the Buttered Pecans:

• 1 and 1/2 cups pecan halves, finely chopped
• 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

• 2 sticks (8 ounces) unsalted butter, melted until browned
• 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 Tablespoons bourbon
• 2 large eggs, at room temperature
• 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
• 24 pecan halves, for decoration, optional

Instructions
For the Buttered Pecans:

1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
2. For the Brown Butter:
3. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
4. Once the butter is at room temperature, you're ready to get baking!

Get full instruction, please visit baker by nature.

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