Bourbon Pecan Chocolate Chip Cookie Recipe
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5.0
30 reviews
Excellent
Bourbon Pecan Chocolate Chip Cookie Recipe
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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.
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Ingredients
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Mix:
- 1 cup unsalted butter melted and cooled slightly
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons bourbon
- 1 1/2 cups dark chocolate chunks
- 1 cup roughly chopped pecans
- Large flakes of salt such as Maldon or Jacobson
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Instructions
- 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.
Notes
- Equipment:
- Baking Sheets | Chef's Knife | Food Scale | Parchment Paper Sheets | KitchenAid Stand-Up Mixer |
- 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.
Nutrition Information
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Serving
24g
Calories
357kcal
(18%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
42mg
(14%)
Sodium
154mg
(6%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
317IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 24g | |
| Calories | 357kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 154mg | 6% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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