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5 from 10 votes

Bourbon Pecan Chocolate Chip Cookie Recipe

These Bourbon Pecan Chocolate Chip Cookies are an updated twist on the classic cookie. Chewy from brown sugar, nutty from pecans, and a little boozy flavor from the bourbon make these a nice addition to any cookie lineup.
Prep Time15 mins
Cook Time25 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies
Servings: 20 cookies
Calories: 180kcal
Cost: $8


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


  • 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.


  • These cookies freeze really well, just get to the step where you roll them out then freeze until firm on the baking sheet and transfer to a freezer safe bag to store until ready to bake.
  • To bake from frozen just an extra 2-3 minutes to the bake time.
  • Feel free to switch up the nuts if you don't have pecans. Walnuts or macadamia nuts would be a great swap in these.
  • Use whatever bourbon you have on hand.  No need to go out and buy an expensive bourbon, I used Bulliet for these and it worked great.
Baking Sheets | Chef's Knife | Food Scale | Parchment Paper Sheets | KitchenAid Stand-Up Mixer |


Serving: 24g | Calories: 180kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 284IU | Calcium: 19mg | Iron: 1mg