Bourbon Balsamic Brownie Cookies
These oversized dark chocolate cookies have crisp edges, dense brownie-like centers, toasted pecans, and pools of melted chocolate. A small amount of Bourbon Balsamic deepens the cocoa flavor and adds a subtle note of fruit, oak, and caramel without making the cookies taste vinegary.
Finish them with a warm Bourbon Balsamic caramel drizzle and flaky sea salt for a rich bakery-style dessert that feels decidedly grown-up.
Featured Product: Seven Barrels Bourbon Balsamic Vinegar
Yield: 10 large cookies
Prep Time: 25 minutes
Chill Time: 45 minutes
Bake Time: 12 to 14 minutes
Total Time: About 1 hour 30 minutes
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon Seven Barrels Bourbon Balsamic Vinegar
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 3/4 teaspoon kosher salt
- 1 cup semisweet chocolate chunks
- 3/4 cup dark chocolate chunks
- 3/4 cup toasted pecans, roughly chopped
- Flaky sea salt, for finishing
For the Bourbon Balsamic Caramel Drizzle
- 1/2 cup packed dark brown sugar
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon Seven Barrels Bourbon Balsamic Vinegar
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Toast the Pecans
Preheat the oven to 350°F.
Spread the pecans on a small baking sheet and toast for 6 to 8 minutes, stirring once, until fragrant.
Allow them to cool before adding them to the dough.
Prepare the Cookie Dough
In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar for 2 to 3 minutes, until creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla and Bourbon Balsamic Vinegar.
In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, espresso powder, and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until a thick chocolate dough forms.
Fold in the semisweet chocolate chunks, dark chocolate chunks, and toasted pecans. Reserve a small handful of chocolate and pecans for pressing into the tops of the cookies.
Cover the dough and refrigerate for 45 minutes.
Shape the Cookies
Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
Divide the chilled dough into 10 large portions. Each portion should be roughly 1/3 cup.
Shape each portion into a tall, slightly uneven mound rather than a smooth, flat ball. This helps the cookies bake thick and gives them a bakery-style appearance.
Press a few reserved chocolate chunks and pecan pieces into the top of each cookie.
Place no more than five cookies on each baking sheet, leaving several inches between them.
Bake
Bake for 12 to 14 minutes.
The edges should appear set, but the centers should still look slightly soft and underbaked. Do not wait for the centers to look completely firm.
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.
Make the Bourbon Balsamic Caramel
While the cookies cool, add the brown sugar, butter, heavy cream, and salt to a small saucepan.
Cook over medium-low heat, stirring constantly, until the butter melts and the mixture becomes smooth.
Bring to a gentle simmer and cook for 2 to 3 minutes.
Remove the pan from the heat. Stir in the Bourbon Balsamic Vinegar and vanilla.
Allow the caramel to cool for 5 to 10 minutes. It will thicken as it stands.
Finish the Cookies
Drizzle the warm caramel over the cooled or slightly warm cookies.
Finish each cookie with a small pinch of flaky sea salt.
For a dramatic presentation, add a few extra toasted pecans and chopped dark chocolate while the caramel is still soft.
Baker’s Notes
Dutch-process cocoa gives these cookies a darker color and smoother chocolate flavor. Natural cocoa powder can be used, but the finished cookies may be lighter and slightly more acidic.
Espresso powder does not make the cookies taste strongly of coffee. It intensifies the chocolate and complements the darker notes in the Bourbon Balsamic.
The tablespoon of balsamic in the dough is intentionally restrained. Too much liquid or acidity can affect the cookie structure.
Add the balsamic to the caramel after removing it from the heat. This preserves more of its fruit, oak, and bourbon-inspired character.
The cookies should look slightly underbaked when they leave the oven. They will continue to set as they cool.
Storage
Store the undrizzled cookies in an airtight container at room temperature for up to four days.
The caramel may be refrigerated separately for up to one week. Warm it gently before serving.
Cookies finished with caramel can be refrigerated, but their texture is best when they are brought back to room temperature before serving.
Serving Suggestion
Serve these cookies slightly warm with coffee, cold milk, or vanilla bean ice cream.
For a plated dessert, top one cookie with a scoop of vanilla ice cream, warm Bourbon Balsamic caramel, toasted pecans, and a final pinch of flaky sea salt.
