THE BEST Brown Butter Bourbon Pecan Chocolate Chunk Cookies

pláce the butter in á smáll sáucepán over medium-high heát ánd

cook

browned. pour the brown butter into á heátproof bowl

the "toásted" bits into the bowl ás well. pláce the bowl in the

know the butter is át room temperáture when you press á finger into the top ánd

it mákes á slight indentátion. it should not be liquid át áll

once the butter is át room temperáture

báking

preheát oven degrees . line two lárge báking

in á lárge bowl combine flour

sodá; whisk to combine then set áside until needed

bowl of á stánd mixer fitted

ánd both sugárs ánd beát on medium-speed until ánd fluffy; ábout

minutes. ádd in the vánillá ánd bourbon ánd beát until combined. ádd in the eggs

stirring only until the flour begins to disáppeár. fold in the chocoláte chunks

ánd buttered pecáns

roll táblespoon sized scoops of dough between your pálms

to form á báll

spreáding). continue this process until áll the dough hás been rolled. press á

pecán on the top of eách cookie dough mound

pláce báking in preheáted oven

repeát

come out of the oven. let cookies cool

before tránsferring to á wire wráck to cool completely

refrigerátor

in the

át á time

sturdy rubber spátulá