Bourbon Pecan Chocolate Chip Cookies
A perfectly chewy chocolate chip cookie recipe with the smooth kick of bourbon whiskey combined with a pecan crunch.
Prep Time15 minutes mins
Cook Time10 minutes mins
Chill Time15 minutes mins
Total Time40 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Vegetarian
Servings: 16 cookies
Calories: 211kcal
- ½ cups butter softened at room temperature
- ½ cups light brown soft sugar
- ⅔ cups caster sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 ¾ cups plain flour or self-raising flour and exclude the baking powder
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt plus extra for topping
- 2 tablespoon of your favourite bourbon / whiskey / scotch
- ½ cups milk chocolate chips or chunks
- 1 cups pecans roughly chopped
Pre-heat oven: 195°C / 175°C (fan) / Gas Mark 5½ / 390°F
Cream together the butter and sugars until smooth.
Beat in the egg, vanilla and bourbon until fully combined.
Sieve in the flour and baking powder, then add the salt and stir until just combined.
Add in the chocolate chunks and pecans, stirring through until spread throughout.
Roll the dough into balls slightly larger than a golf ball, and space evenly across baking trays lined with greaseproof paper. Put these into the freezer for 15mins or the fridge for 30mins.
Bake the cookie dough balls in the oven for 8-10mins until lightly golden. Sprinkle with sea salt as soon as they’re done and allow them to cool on a wire rack or eat them warm and gooey.
- Not wanting to eat all 12 at once? Freeze the cookie dough as cookie-ready balls and keep up to 3 months in the freezer. No need to defrost before cooking, unless you want slightly thinner cookies, then defrost for a few hours before baking.
Calories: 211kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 81mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg