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Bourbon Pecan Chocolate Chip Cookies

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Bourbon Pecan Chocolate Chip Cookies are a boozy twist on everyone’s favorite cookie! They are soft, chewy and filled with pecans, a splash of bourbon and pools of melty chocolate. They freeze really well and are super easy to throw together the morning of or make a double batch for special occasions! Top with a generous amount of flaky salt and enjoy with a glass of milk or Horchata.

I LOVE chocolate chip cookies and if you are in need of a really good recipe I got you! Everything from these Brown Butter Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies and these Espresso Chocolate Chip Cookies are divine! They have the perfect amount of chewiness, caramel-notes, and melty chocolate.

Ingredients You’ll Need For Bourbon Pecan Chocolate Chip Cookies

Butter – Instead of softened butter we are melting it. Melted butter gives the cookies a slightly chewy and fudgy texture that works so well with the bourbon and pecans.

Bourbon – Two tablespoons of bourbon is all you need. Use whatever bourbon you have, I used Bulleit and it gave the cookies the perfect bourbon-y flavor.

Dark chocolate chunks – I love to use chocolate chunks instead of chips because they melt better leaving you with pools of melty chocolate in every bite!

Sugar – A mix of brown sugar and white granulated sugar is the key to a soft and chewy cookie with a rich caramel flavor.

For the rest of the ingredients, please refer to the recipe index card below!

How to Make Bourbon Pecan Chocolate Chip Cookies

Mix together all the dry ingredients. In a large bowl, whisk together the flour, salt, baking soda and baking powder then set aside.

Combine the wet ingredients. In the bowl of a stand up mixer, mix together the melted butter with the sugars until combined. Add the eggs and the bourbon and mix until smooth.

Combine! Add the dry ingredients to the wet and mix just until it comes together then add the chocolate and pecans and mix until it’s all evenly combined.

Refrigerate. Chill for at least an hour for the dough to firm up and hold it’s shape.

Scoop. Scoop out and roll dough into 1.5 tablespoon sized balls. I like to use a medium sized cookie dough scoop for this so all the cookies are the same size.

Bake! Bake on parchment lined baking sheets to make sure the cookies don’t stick.

Eat! All chocolate chip cookies taste best 5 minutes out of the oven but these also last for a day or two tightly wrapped and stored at room temperature.

Tips and Tricks

These cookies freeze really well, just get to the step where you roll them out then freeze until firm on the baking sheet and transfer to a freezer safe bag to store until ready to bake.

To bake from frozen just an extra 2-3 minutes to the bake time.

Feel free to switch up the nuts if you don’t have pecans. Walnuts or macadamia nuts would be a great swap in these.

Use whatever bourbon you have on hand.  No need to go out and buy an expensive bourbon, I used Bulleit for these and it worked great.

Don’t skip the chilling time! This step is important to ensure that the cookies firm up, hold their shape and don’t overspread in the oven.

Recipe FAQs

How much bourbon can you put in chocolate chip cookies? Not too much! I like to think of it as vanilla extract, where the warm caramel notes of the bourbon help accent the rest of the cookie. Too much and the alcohol could bake out and give you a dry cookie you weren’t planning on and not enough means you won’t taste anything. It took some testing, but I think the amount I used is just enough. Why are my chocolate chip cookies crunchy and not chewy? Not using brown sugar in your cookies can cause them to lack softness. Using a mix of brown sugar and white sugar is important because the molasses in the brown sugar adds moisture and chewiness to your cookies.

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To a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the bourbon and beat once more.In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and pecans; mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.

Tips and Tricks

These cookies freeze really well, just get to the step where you roll them out then freeze until firm on the baking sheet and transfer to a freezer safe bag to store until ready to bake.
To bake from frozen just an extra 2-3 minutes to the bake time.
Feel free to switch up the nuts if you don’t have pecans. Walnuts or macadamia nuts would be a great swap in these.
Use whatever bourbon you have on hand.  No need to go out and buy an expensive bourbon, I used Bulliet for these and it worked great.
Don’t skip the chilling time! This step is important to ensure that the cookies firm up and don’t overspread in the oven.

Equipment:
Baking Sheets | Chef’s Knife | Food Scale | Parchment Paper Sheets | KitchenAid Stand-Up Mixer |
Serving: 24g | Calories: 357kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 154mg | Potassium: 176mg | Fiber: 2g | Sugar: 26g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2mgNutrition information is automatically calculated, so should only be used as an approximation.

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