Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon.
- Yield:makes about 3 dozen cookies
- Active time: 30 minutes
- Total time:45 minutes plus overnight chilling
- 8 tablespoons unsalted butter
- 1/2 ice cube
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup plus 1 tablespoon packed dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 5 tablespoons bourbon
- 1 cup pecans, toasted and roughly chopped
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.
In a small bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, whisk together sugar, dark brown sugar, and egg. Add cooled melted butter and vanilla and whisk until combined. Add flour mixture and stir to incorporate with a wooden spoon. Add bourbon and stir until liquid is absorbed. Stir in pecans. Wrap dough in plastic wrap and refrigerate for 24 hours.
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Drop dough by the rounded tablespoon onto prepared cookie sheets. Bake, flipping sheets halfway through baking, until golden on the bottom but still soft to the touch, 15-18 minutes. Cookies will continue to harden and set as they cool.