Balsamic Browned Butter Bourbon Pecan Chocolate Chip Cookies

Browned Butter:Place the 2 sticks of butter in a small saucepan over medium high heat and cook for about 3 mins, stirring almost constantly, until the butter is brown and smells toasty. Remove from heat and stir in the balsamic. It will foam, keep stirring until combined. Cool slightly, then put the saucepan into the refrigerator for 2 hours or until the butter is at room temperature—if you press your finger into the top it will make a slight indentation—it should not be liquid at all. Cookies:Preheat oven to 375 degrees. Line a baking pan with parchment paper. In a large bowl, combine the flour, salt, cinnamon, and baking soda. Whisk to combine, then set aside. In another large bowl, combine the browned butter (be sure to scrape out all the browned bits from the bottom)and the 2 sugars on medium speed until light and fluffy. Add in the vanilla and bourbon and beat until combined. Add the eggs one at a time, beating for 15 seconds after each addition. Add the flour mixture in three additions, just barely mixing after each addition. By hand, stir in the chocolate chips and the pecans. Scoop onto baking sheets and bake for 9-11 minutes (or longer, depending on the size of your scoops.)Remove from the oven while cookies are still soft in the middle and let them cool completely on the baking sheet. Sprinkle with sea salt right after you remove them from the oven.

Desserts

Ingredients

FOR THE BROWNED BUTTER:

2 sticks butter, melted until browned

1/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar

FOR THE COOKIES:

2 1/3 C flour

1 tsp salt

1 tsp cinnamon

1 tsp baking soda

Browned butter

1 C brown sugar, packed

1/2 C sugar

2 tsp vanilla
1/4 C Bourbon

2 eggs

1 C dark chocolate chips

2 C chopped pecans

Sea Salt

Directions

Browned Butter: Place the 2 sticks of butter in a small saucepan over medium high heat and cook for about 3 mins, stirring almost constantly, until the butter is brown and smells toasty.
Remove from heat and stir in the balsamic. It will foam, keep stirring until combined. Cool slightly, then put the saucepan into the refrigerator for 2 hours or until the butter is at room temperature—if you press your finger into the top it will make a slight indentation—it should not be liquid at all.
Cookies: Preheat oven to 375 degrees. Line a baking pan with parchment paper.
In a large bowl, combine the flour, salt, cinnamon, and baking soda. Whisk to combine, then set aside.
In another large bowl, combine the browned butter (be sure to scrape out all the browned bits from the bottom) and the 2 sugars on medium speed until light and fluffy.
Add in the vanilla and bourbon and beat until combined. Add the eggs one at a time, beating for 15 seconds after each addition. Add the flour mixture in three additions, just barely mixing after each addition. By hand, stir in the chocolate chips and the pecans.
Scoop onto baking sheets and bake for 9-11 minutes (or longer, depending on the size of your scoops.) Remove from the oven while cookies are still soft in the middle and let them cool completely on the baking sheet. Sprinkle with sea salt right after you remove them from the oven.

Associated Products

Denissimo 25-Year Dark Balsamic

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Traditional 18-Year Dark Balsamic

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