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 CookiesPrint
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 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
- To a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- 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.
- 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.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.