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Bourbon & Pecan Chocolate Chip Cookies

Bourbon & Pecan Chocolate Chip Cookies

The velvety caramel and vanilla notes of bourbon pair well with dark chocolate, adding depth to this traditional sweet cookie.

Classic chocolate chip cookies are elevated to the next level with the addition of smoky bourbon and rich, buttery toasted Missouri pecans. The velvety caramel and vanilla notes of bourbon pair well with dark chocolate, adding depth to this traditional sweet treat. Together, they create an irresistible cookie that’s crisp around the edges, chewy in the middle and full of flavor.

I prefer to scoop all the cookie dough out onto a parchment-lined baking pan, only baking a few cookies off at a time. The remaining scooped dough can be placed into the freezer (simply pop the entire baking pan into the freezer) and, once frozen, can be transferred into an airtight freezer bag for storage. This way, you’ll always have freshly baked cookies on hand whenever the next cookie craving strikes!

Bourbon & Pecan Chocolate Chip Cookies

Yields | 2 dozen cookies

  • 3¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1¼ tsp baking powder
  • 1¼ tsp kosher salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1¾ cups packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 Tbsp bourbon
  • 1½ cups (12 ounces) dark chocolate chips or dark chocolate bars, chopped
  • 1 cup pecan halves
  • flaky sea salt, for finishing

| Preparation | Preheat oven to 350ºF. Place the pecans on baking sheet in a single layer, and toast in the oven for 10 to 15 minutes, or until nuts are fragrant and have darkened in color. Remove from oven and set on a cooling rack until completely cool. Once cool, roughly chop on a cutting board and set aside.

In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a separate large bowl, whisk together the melted butter and both sugars until thoroughly combined, about 1 minute. Add eggs, one at a time, whisking until combined. Add in vanilla and bourbon, whisking until mixture is well-combined. Using a spatula, stir in flour mixture just until combined. Fold in dark chocolate chips and toasted pecans.

Using a 2½-ounce cookie scoop, about ¼ cup, portion out dough 2 inches apart on the prepared baking sheet. Bake cookies for 14 minutes, until lightly golden brown on top with slightly darker edges. Remove from oven and immediately tap baking sheet on counter a few times to flatten and spread the cookies. Lightly sprinkle cookies with flaky sea salt and set on a rack to cool completely. Store cookies at room temperature in an airtight container for up to 5 days.

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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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