The Best Bourbon Pecan Chocolate Chip Cookies
These soft and gooey bourbon pecan chocolate chip cookies start with bourbon-soaked pecans and are mixed with loads of chocolate chips and the perfect cookie dough! If you love bourbon and chocolate, these are the PERFECT cookies for you!
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 18 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup toasted pecan pieces
- 1/3 cup bourbon
- ¾ cup unsalted butter - melted
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Add the pecans and bourbon to a small bowl and let sit for 30 minutes.
- Pre-heat the oven to 350 degrees
- Mix the melted butter with the two sugars in a large bowl until well mixed.
- Mix in the eggs, one at a time, until fully incorporated, followed by the vanilla.
- Top with the flour, salt, and baking soda and mix until just a few streaks of flour remain.
- Pour in the pecans and bourbon mixture and the chocolate chips and mix until they are evenly distributed. Chill for 1 hour.
- Use a 2 tablespoon or spoon to scoop out 2 - 2 1/2 tablespoons of batter onto a lined baking sheet 3 inches apart. (Optional: top with more chocolate pieces, chocolate bar bits, and/or whole pecans.)
- Bake for 10-12 minutes or until the cookies have puffed up and the sides are slightly browned.
Notes
*Measure your flour properly. This is my best baking tip! I typically fluff my flour, then scoop and level.
* Make the cookie dough up to 2 days in advance and keep it refrigerated in a sealed container.
*Baked cookies will last 3-4 days at room temperature in an airtight container.
If toasted pecan pieces are unavailable, roughly chop whole pecans, then toast at 350 degrees for 3-5 minutes.