Bourbon Pecan Dark Chocolate Chips Cookies

Chocolate, Cookies

Saturday is a big day for the United States. There is Cinco de Mayo AND The Kentucky Derby. WHAT DO THE AMERICANS DO?!?

I usually don’t celebrate The Kentucky Derby but this year I’m actually going to my friend Whitney’s Derby Party! I can’t wait because I’m excited about drinking a mint julep, fried chicken and a few of these cookies (again).

I’m not really a big gambler because I’d much rather spend gambling money on guaranteed shoes and purses. BUT I’ll be sure to do some research by Saturday. I usually pick the horse with the saddest most emotional story. I want a tear-jerker of a story.

That’s the horse I usually root for and it’s usually the one that loses—so who knows!

A big winner for sure will be these cookies. They’re basically my typical Cozy Chocolate Chip Cookies but with added bourbon and pecans.

They taste bourbon-y and the pecans are delicious. I love them. They’re also super easy to throw together the morning of. I baked a double batch (that’s what you see here) so I could bake the other half of the batch on Saturday.

They’re party bound!

Bourbon Pecan Dark Chocolate Chips Cookies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 24 cookies

Bourbon Pecan Dark Chocolate Chips Cookies

Ingredients

    Dry Mix:
  • 3 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Wet Mix:
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons bourbon
  • 1 1/2 cups dark chocolate chunks
  • 1 cup roughly chopped pecans
  • Large flakes of salt, such as Maldon or Jacobson

Directions

  1. To a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
  2. To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the bourbon and beat once more.
  3. In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and pecans; mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
  6. Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
  7. To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
http://www.acozykitchen.com/bourbon-pecan-dark-chocolate-chips-cookies/

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11 Comments

  • Reply Bourbon Pecan Dark Chocolate Chips Cookies - Recipes, Cooking and more! May 3, 2018 at 12:29 am

    […] (Read more…) […]

  • Reply Julie Julich May 3, 2018 at 8:08 am

    Enjoy the Derby party! In Louisville, (where I live) it’s the best time of year!!

  • Reply Ricki Jill Treleaven May 3, 2018 at 7:54 pm

    How perfect for a Derby party! And I noticed you used our favorite Bourbon (my stepmom lives in Bardstown, KY). I love your oatmeal chocolate chip cookies with flake salt, and the salt makes them perfect. I want to try these because I love pecans!

    You are a genius, my young friend!

  • Reply Snegolenka May 4, 2018 at 6:35 am

    I’m probably a chocolate maniac! and I love experimenting in the kitchen. While reading your recipe – I became hungry. 🙂 I’ll go try to cook this yummy. If it turns out as beautifully and deliciously as on your photos – I’ll write to you here about it! thanks for the recipe!

  • Reply Rachel May 4, 2018 at 2:51 pm

    Made these today. They’re delicious! I’d maybe toast the pecans first for better flavor, but other than that they’re pretty and chewy and everything you want a choc chip cookie to be. Thanks!

  • Reply Katreena May 7, 2018 at 10:53 am

    Hey there! My cookies didn’t flatten much and instead stayed puffy (great taste though). Any ideas on what may have gone wrong?

    • Adrianna Adarme
      Reply Adrianna Adarme May 11, 2018 at 9:25 pm

      you know what’s weird, sometimes mine don’t either. some flatten and some don’t. it’s really strange…i’ll try and remake them and figure it out!

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