Ingredients
Scale
- 1 cup toasted pecan pieces
- ⅓ cup bourbon
- ¾ cup unsalted butter, melted
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Soak pecans in bourbon for 30 minutes.
- Preheat oven to 350°F (175°C).
- Mix melted butter, brown sugar, and granulated sugar in a large bowl.
- Add eggs one at a time, then vanilla.
- Fold in flour, salt, and baking soda until almost combined.
- Stir in bourbon-soaked pecans and chocolate chips.
- Chill dough for 1 hour.
- Scoop 2-2.5 tbsp portions onto a lined baking sheet, spacing 3 inches apart.
- Bake for 10-12 minutes until puffed and golden.
Notes
- Chilling the dough prevents spreading.
- Store cookies in an airtight container for up to 5 days.
- Freeze baked cookies for up to 3 months.
- Prep Time: 1 hour 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg