We kicked up the flavors of a classic chocolate chip cookie by adding brown butter, whiskey, pecans, and whiskey infused salt.

Whiskey Brown Butter Chocolate Chip Cookies

Line two baking sheets with parchment paper; set aside. Place 1/2 cup butter in a medium skillet. Melt butter over medium heat, stirring occasionally, until foamy and browned. Pour brown butter into a small bowl and allow to cool to room temperature. 

In a medium bowl, stir together flour, salt, and baking soda; set aside. 

Beat remaining 1/2 cup butter with brown sugar for 2 minutes or until well combined and fluffy. Beat in vanilla and whiskey; beat for 1 minute. Beat in cooled brown butter and granulated sugar; beat for 2 minutes until smooth and fluffy. Add eggs, one at a time, beating for 30 seconds after each egg. 

Add flour mixture all at once to wet ingredients. Beat until just combined. Fold in chocolate chips and pecans. Scoop dough onto prepared pans and flatten slightly to form discs.  Refrigerate 30 minutes before baking.

Make Whiskey-Infused Salt: In a container with a fitted lid, add kosher salt and 1/2 teaspoon Finagren's Irish whiskey. Shake vigorously until salt resembles wet sand.

Preheat oven to 350 degrees. Just before baking, sprinkle cookies with Whiskey-Infused Salt. Bake 12 to 15 minutes or until cookies have set and edges are golden brown. Cool cookies on a wire cooling rack. Store completely cooled cookies in an air-tight container for up to 5 days. 