Bourbon Pecan Chocolate Chip Cookies
Bourbon pecan chocolate chip cookies are chewy from dark brown sugar, nutty from brown butter and pecans, and boozy from the bourbon. These cookies have a full 2oz of bourbon in them!
Ingredients
- 1/2 cup unsalted butter (browned)
- 2/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips
- 2 tablespoons bourbon
Bourbon pecans
- 3/4 cup pecans (whole)
- 2 tablespoons dark brown sugar
- 2 tablespoons bourbon
- 1 tablespoon unsalted butter
Instructions
Bourbon pecans
- Add pecans and 2 tablespoons bourbon to an air tight container. Cover and gently shake until mixed. Prep these the night before, or allow to rest on the counter for at least 8 hours to infuse the pecans.
- Add butter and dark brown sugar to a small saucepan over medium low heat. Once mixture has melted, add bourbon pecans. After a minute or two, turn the heat to low and gently stir the pecans to toast them. Do not keep over heat more than 5 minutes. Pour pecans on a baking sheet covered with parchment paper. Place in refrigerator to allow the pecans to chill.
For the cookies
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in dark brown sugar and granulated sugar and set aside to cool for about 10 minutes.
- Add egg, egg yolk, vanilla extract, and bourbon. Mix until combined.
- Add flour, salt, and baking soda and mix until just combined. There should still be some streaks of flour visible.
- Remove pecans from the refrigerator. Set aside 12 whole pecans for later in the recipe. Chop the remaining pecans into tiny pieces.
- Stir in chocolate chips and chopped pecans. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a whole pecan to the top of each ball. Gently press into the dough. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes. Sprinkle with flaky sea salt. Allow to cool before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.