Vegan Brown Butter Bourbon Salted Chocolate Chip Cookies

For the brown butter, into a saucepan over medium heat, add butter and allow to melt slightly. Add pecans and stir frequently until it simmers. Reduce heat to medium-low. 

Continue to stir frequently, allowing to simmer for about, being careful not to burn. Remove from heat and strain out pecans. Pour butter into a heat-resistant bowl, and place in refrigerator until semi-solid. 

For the cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Into a large bowl, whisk flour, baking powder, baking soda, and salt, and set aside.

Into a stand mixer, add semi-solid brown butter, sugar, and brown sugar. Beat until well incorporated. Add vanilla, creamer, and bourbon, and mix well. Slowly add flour mixture into stand mixer, and combine until soft, but not sticky, being careful not to overmix. Fold in chocolate chunks and chocolate chips.

Scoop dough into -sized balls, and place on prepared baking sheet. Slightly flatten dough with palm of hand.

Bake, remove from oven, and immediately sprinkle salt on top. Let cookies cool on baking sheets for before moving to cooling rack.