Bourbon Chocolate Chip Pecan Cookies

On any other given day we are hands down chocolate chip cookie lovers. In a cookie lineup, Chocolate Chip is always chosen. But, with Father’s Day coming up we wanted to raise the bar and see if we could elevate the already delicious classic with a fun little twist. Bourbon chocolate chip cookies are all the rage these days. You can’t browse online without seeing all kinds of recipes for them. Plus, if you are from Texas they are even more popular. So, we decided to roll up our sleeves and test out a few recipes. We ended up adapting this recipe from a couple that we loved and added our own favorite techniques to come up with something that moving forward we will no longer live without.

Some important elements in this recipe include browning the butter, which gave the cookie a deeper flavor that perfectly pairs with the rich taste of the bourbon. Also, chilling the dough overnight was key to keeping these cookies gooey and soft. Magic truly happens when you allow all the ingredients to sit and incorporate, resulting in a very soft and gooey cookie. There is no crime in baking the cookies without chilling if you just can’t wait that long. We won’t lie. A few cookies were scooped out and baked before placing the rest in the refrigerator to chill. Simply for test purposes, of course. Wink, wink! They will taste delicious either way. But, our test confirmed that chilling the dough lets the flavors deepen and the cookie is less airy and perfectly gooey if you let it sit overnight. So, if you can’t wait a whole day or night, simply scoop out a few cookies to bake immediately, then do yourself a favor and let the rest chill overnight so that you can see for yourself what magic tastes like.

Lastly, the use of fine coarse sea salt instead of normal salt is one of our go-to techniques. It creates the perfect marriage of salty and sweet. Pecans are the icing on top, adding that last element that really kicks these cookies up a notch from the normal chocolate chip flavor. I know what you are thinking. Doesn’t the bourbon easily elevate this recipe from basic to badass?! It does. It really does. But, the addition of pecans truly takes this recipe from ordinary to a “showstopper” cookie that you can bust out on those special occasions that you really want to wow your guests. Plus, these “manly” cookies aren’t just for the men. Us C&C babes love them too, therefore, it is safe to say that they will be loved by all.

So, go on and give Dad what he really wants this Father’s Day…his favorite bottle of bourbon and these amazing Bourbon Chocolate Chip Pecan Cookies!

What You Need

2 and 1/2 cups all purpose flour

1 and 1/2 cups packed brown sugar

1 teaspoon baking soda

1 teaspoon fine coarse sea salt

1 cup unsalted butter

1 egg

1 egg yolk

1/4 cup bourbon

1 and 1/2 cups semi-sweet chocolate chips

1 cup chopped pecans

Step by Step

  1. In a medium sauce pan, heat the butter over medium heat until melted. Once melted, continue to stir and cook until the butter turns a dark brown/amber color. This took me about 5 – 6 minutes to achieve, so be patient. Once the butter darkens to the right color, remove from heat and let cool (about 15 minutes). You could even place in a bowl and let sit in the fridge or freezer to speed up the cooling process.
  2. In a small mixing bowl mix together your flour, baking soda and salt. Set aside.
  3. In a large mixing bowl mix together with a hand mixer (or stand mixer) the melted butter and brown sugar until combined. Add in your egg + egg yolk and bourbon. Mix until fully incorporated.
  4. Add in your flour mixture and mix until combined, adding small amounts of the mix at a time until fully incorporated.
  5. With a spatula, fold in your chocolate and pecans until thoroughly mixed.
  6. Cover your dough in an airtight container or with some saran wrap and refrigerate for 12 – 24 hours before baking. Trust us. Magic happens to the dough during this process. You can bake the dough if you absolutely need to right after mixing it up. They will still taste great! But, we recommend chilling it for extra deliciousness. πŸ™‚
  7. Once you are ready to bake your cookies, remove your dough from the refrigerator and let it thaw out and warm up a bit on your counter for 30 – 45 minutes.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Using a cookie scoop, measure out your dough and roll into balls. Place each ball onto your parchment lined baking sheet a few inches apart. Using a fork, flatten each ball a bit.
  11. Bake for about 10 – 12 minutes depending on your oven’s temperature. You don’t want to overbake the cookies. If anything, underbaking is a good thing for these! Once the edges are a golden brown, remove from the oven. Underbaking keeps the centers gooey and soft (exactly the way we like them). πŸ™‚

 

Bourbon Chocolate Chip Pecan Cookies

Print Recipe
Serves: 2 and 1/2 dozen cookies Cooking Time: 10 minutes

Ingredients

  • 2 and 1/2 cups all purpose flour
  • 1 and 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine coarse sea salt
  • 1 cup unsalted butter
  • 1 egg
  • 1 egg yolk
  • 1/4 cup bourbon
  • 1 and 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans

Instructions

1

In a medium sauce pan, heat the butter over medium heat until melted. Once melted, continue to stir and cook until the butter turns a dark brown/amber color. This took me about 5 - 6 minutes to achieve, so be patient. Once the butter darkens to the right color, remove from heat and let cool (about 15 minutes). You could even place in a bowl and let sit in the fridge or freezer to speed up the cooling process.

2

In a small mixing bowl mix together your flour, baking soda and salt. Set aside.

3

In a large mixing bowl mix together with a hand mixer (or stand mixer) the melted butter and brown sugar until combined. Add in your egg + egg yolk and bourbon. Mix until fully incorporated.

4

Add in your flour mixture and mix until combined, adding small amounts of the mix at a time until fully incorporated.

5

With a spatula, fold in your chocolate and pecans until thoroughly mixed.

6

Cover your dough in an airtight container or with some saran wrap and refrigerate for 12 - 24 hours before baking. Trust us. Magic happens to the dough during this process. You can bake the dough if you absolutely need to right after mixing it up. They will still taste great! But, we recommend chilling it for extra deliciousness. πŸ™‚

7

Once you are ready to bake your cookies, remove your dough from the refrigerator and let it thaw out and warm up a bit on your counter for 30 - 45 minutes.

8

Preheat your oven to 350 degrees.

9

Line a baking sheet with parchment paper.

10

Using a cookie scoop, measure out your dough and roll into balls. Place each ball onto your parchment lined baking sheet a few inches apart. Using a fork, flatten each ball a bit.

11

Bake for about 10 - 12 minutes depending on your oven's temperature. You don't want to overbake the cookies. If anything, underbaking is a good thing for these! Once the edges are a golden brown, remove from the oven. Underbaking keeps the centers gooey and soft (exactly the way we like them). πŸ™‚

Notes

Store cookies in an airtight container with a slice of bread for up to a week to keep them nice and soft. πŸ™‚

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