Bourbon adds a grown-up twist to these soft, chewy Bourbon Pecan Chocolate Chip Cookies!
Bourbon Chocolate Chip Cookies
I’ve been in full-tilt cookie baking mode lately. During the holidays, I always have an unrealistic to-bake list. I just want to bake so many things! Inevitably, I have to prioritize and shift things around to fit a more reasonable schedule. As I started trying to pare down my list, I knew these cookies were not to be missed.
I love chocolate chip cookies in most any form, but I especially love them with nuts added. Add some bourbon to that, and now we’re really talking.
The bourbon flavor isn’t bold, but instead it adds a wonderful depth to the overall flavor. It’s just the thing to take otherwise standard chocolate chip cookies and transform them into something really fantastic.
I opted to use one of my favorite dark chocolate chunks instead of chocolate chips, but either is just fine. Also, feel free to substitute a different nut or omit them in favor of more chocolate.
These grown-up cookies make a big batch, so they’re great for sharing. I love having an adults-only cookie to mix into all of my holiday baking. The kids can’t have all the fun, right?
Add some cookies to your to-bake list! Visit my Recipe Index!
2 & 1/4 cups (270g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (226g) unsalted butter, softened
1 cup (200g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 & 1/2 tablespoons bourbon
1 teaspoon vanilla extract
1 & 1/2 cups (255g) semisweet chocolate chips or chocolate chunks
1 cup (120g) coarsely chopped pecans (toasted, if you like)
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bourbon and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and pecans.
- Cover the dough and refrigerate for at least 2 hours. (Overnight is even better.)*
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Drop the dough by tablespoonfuls onto the prepared pans. (I use a 1-tablespoon cookie scoop.) Bake, one pan at a time, 10 to 12 minutes or until the edges are browned. Refrigerate the remaining dough between batches.
- Cool the cookies for 5 minutes on the pans. Then transfer the cookies to wire racks to continue cooling.
*Chilling the dough isn't absolutely necessary, but it does help prevent the cookies from spreading as much.
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
3 Comments on “Bourbon Pecan Chocolate Chip Cookies”
Due to moving I have not been able to take full advantage of my holiday baking desires. Moving is a chore! And after moving you either need a stiff drink or a plate full of cookies. But now I can have both 😉
I crave CCC’s at least once a day, and these are even BETTER with bourbon and pecans!
I also love a warm chocolate chip cookie but adding bourbon would just be the icing. Thank you for sharing this recipe. I cannot wait to try it.