If you love a bakery-style chocolate chip cookie—chewy centers, crisp edges, and big pockets of melty chocolate—this version turns the dial to eleven. Browned butter brings toasty, nutty flavor; a splash of The Olive Leaf Traditional Balsamic adds subtle caramel depth that balances sweetness; bourbon and pecans make every bite feel a little celebratory. No fancy steps, just smart flavor.

Ingredients

Browned butter

• 2 sticks (1 cup) unsalted butter
• 1/4 cup The Olive Leaf Traditional Balsamic

Cookies

• All of the browned butter (scrape in the toasty brown bits)
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 2 tsp vanilla extract
• 1/4 cup bourbon
• 2 large eggs
• 2 1/3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp fine sea salt
• 1 cup dark chocolate chips (or chunks)
• 2 cups chopped pecans
• Flaky sea salt, for finishing

Instructions

1. Brown the butter. Melt butter in a small saucepan over medium to medium-high heat, stirring frequently, until it foams and the milk solids turn deep golden and smell nutty (about 3 minutes). Remove from heat and immediately stir in Traditional Balsamic—it will foam; keep stirring until combined. Cool slightly, then chill 1–2 hours until the butter is opaque and scoopable (not liquid).
2. Prep. Heat oven to 375°F. Line baking sheets with parchment.
3. Mix dry. In a bowl, whisk flour, baking soda, cinnamon, and fine sea salt; set aside.
4. Cream sugars & butter. In a large bowl, beat the browned butter with both sugars on medium until light and fluffy. Beat in vanilla and bourbon. Add eggs one at a time, mixing 15 seconds after each.
5. Bring the dough together. Mix in the dry ingredients in three additions, just until combined. Fold in chocolate chips and pecans.
6. Scoop & bake. Scoop dough onto prepared sheets (about 2 Tbsp each). Bake 9–11 minutes—pull when edges are set and centers look slightly underdone.
7. Finish. Immediately sprinkle with a pinch of flaky sea salt. Cool on the pan to set the chewy centers.

Why balsamic works

A good Traditional Balsamic doesn’t make these cookies taste “vinegary.” Instead, it adds gentle acidity and caramel notes that round out sweetness and amplify the browned-butter flavor—think deeper toffee vibes.

Pro tips & variations

• Thicker cookies: Chill scooped dough 30 minutes before baking.
• No bourbon? Swap 1:1 apple juice or milk; add an extra 1/2 tsp vanilla.
• Chocolate mix-in: Use a blend of chips and chopped bar chocolate for big, melty pools.
• Nut-free: Omit pecans and add an extra 1/2 cup chocolate or toasted oats.

Serve & store

• Store airtight at room temp 3–4 days or freeze dough balls for fresh-baked cookies anytime (add 1–2 minutes to bake time from frozen).
• Great with coffee—or crumble over vanilla ice cream and drizzle with Traditional Balsamic for a quick dessert.