Bourbon Pecan Chocolate Chip Cookie Recipe
User Reviews
5
Bourbon Pecan Chocolate Chip Cookie Recipe
Description
The recipe begins with whisking together the flour, baking powder, baking soda, and salt to create the dry mix. Meanwhile, melted butter is beaten with both brown and granulated sugars until fluffy, then eggs are added one at a time. Bourbon is blended in to provide subtle warmth. The dry ingredients are incorporated gradually, followed by folding in dark chocolate chunks and roughly chopped pecans.
Chilling the dough for at least one hour firms it up and prevents excessive spreading during baking. The cookies are formed using a medium scoop and baked at 350°F on parchment-lined sheets. The resulting cookies have a soft crumb, flecked with melted chocolate and crunchy pecans, carrying the aromatic bourbon flavor without overpowering.
Pecans contribute a toasty crunch, while the chocolate chunks melt into pockets of sweetness. These cookies make an attractive dessert or snack where a rich texture and subtle adult note from bourbon are desired.
Freezing dough balls before baking preserves freshness and convenience. The recipe allows substituting other nuts such as walnuts or macadamia nuts and favors an accessible bourbon like Bulleit. The step to chill dough is essential to the cookie structure and final texture.
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 butter melted and cooled slightly, unsalted
- 1 1/2 cups brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 tablespoons bourbon
- 1 1/2 cups dark chocolate chunks
- 1 cup pecans roughly chopped
- salt such as Maldon or Jacobson, large flakes
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
- Freeze cookie dough balls on a baking sheet until firm before storing in freezer bags for easier baking later.
- To bake from frozen, add 2-3 minutes to the standard baking time.
- Swap pecans with walnuts or macadamia nuts if preferred.
- Use any bourbon you have; high-end brands are not necessary.
- Allow dough to chill fully to prevent cookies from spreading too much during baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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