1 ¾cups(235g)plain flouror self-raising flour and exclude the baking powder
1 ¼teaspoonbaking powder
¼teaspoonsaltplus extra for topping
2tablespoonof your favourite bourbon / whiskey / scotch
½cups(120g)milk chocolate chips or chunks
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.