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Brown Butter Bourbon Pecan Chocolate Chunk Cookies
Tieghan Gerard · halfbakedharvest.com · Original Recipe
Crinkled on the edges, warm and gooey in the middle, and oh so delicious!
3
chewiness
3
crispiness
3
cakeyness
2
thickness
2
spread
4
richness
2
sweetness
3
complexity
richbuttery
Ingredients
raw pecans0.75 cup (105g)
bourbon2 tbsp (18g)
flaky sea salt1 each (6g)
salted butter(1 cup, at room temperature)2 stick (226g)
granulated sugar0.25 cup (50g)
eggs(at room temperature)2 each (100g)
vanilla extract1 tsp (4g)
all-purpose flour2.25 cup (281g)
baking soda1 tsp (6g)
kosher salt0.5 tsp (2g)
chocolate chunks1.5 cup (240g)
Total dough weight1.0kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 20-22 min
- Chill
- 30 min
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 4.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.24 (31th percentile)
Flour:Sugar5.62 (100th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.36 (77th percentile)
Chocolate:Flour0.85 (50th percentile)
Fat %21.8 (92th percentile)
Sugar %4.82 (1th percentile)
Hydration0.36 (71th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.24
Flour:Sugar
5.62
Brown:White Sugar
0
Egg:Flour
0.36
Chocolate:Flour
0.85
Fat %
21.8
Sugar %
4.82
Flour %
27.1
Hydration
0.36