Bourbon Pecan Chocolate Chip Cookies
A perfectly chewy chocolate chip cookie recipe with the smooth kick of bourbon whiskey combined with a pecan crunch.
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Ingredients
- ½ cups (125 g) butter softened at room temperature
- ½ cups (100 g) light brown soft sugar
- ⅔ cups (125 g) caster sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 ¾ cups (235 g) 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 (120 g) milk chocolate chips or chunks
- 1 cups (100 g) pecans roughly chopped
Instructions
- 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.
Notes
- 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.
Nutrition
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
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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