You’re going to LOVE these homemade pecan and bourbon chocolate chip cookies!
The total time from start to finish is only 19 minutes!
The classic chocolate chip cookie gets a slight upgrade with this delicious twist, perfect for the upcoming holiday season.
Now you can make them even better and more special with a little bit of Bourbon and pecans!
These are so easy to make and the result is delicious!
Pecan Bourbon Chocolate Chip Cookies
The Bourbon brings the buttery, nutty taste and the pecans add the salty crunch to make for a perfect cookie experience.
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 30 cookies
PECAN BOURBON CHOCOLATE CHIP COOKIE INGREDIENTS:
- 2 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (any flaky salt like sea salt or kosher salt)
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- ¾ cup butter, room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated white sugar
- 2 large eggs
- ¼ cup Bourbon aka the secret ingredient
- 2 teaspoons vanilla extract
COOKIE RECIPE DIRECTIONS:
- Preheat oven 325 Degrees Farenheit
- Line a cookie sheet with a silicone mat or parchment paper.
- In a medium size bowl, combine unbleached all-purpose flour, baking soda and salt. Mix the dry ingredients until they are all combined.
- Add chopped pecans and semi-sweet chocolate chips and mix until all covered with flour mixture. Set aside.
- In a large mixing bowl, with a handheld electric mixer, beat butter, brown sugar and granulated sugar. Mix until nice and airy. 2 minutes
- Add eggs, Bourbon and vanilla extract and mix until all blended.
- Slowly add the flour mixture to the egg mixture, mixing in between. Do not overmix. Once the flour is incorporated, no more dry flour, you are done.
- Use a cookie scoop or ice cream scoop, I like using the OXO medium 1 ½ tablespoon scoop. Form the scoops of dough into balls. Put on prepared pans or cookie sheets- 1.5 inches apart. Leave enough room for inevitable spreading.Gently flatten the ball on the cookie sheet with your hand or a spoon.
- Bake in preheated for 9 to 11 minutes or until the edge is set and the toothpick comes out clean. Let it rest on the cookie sheet for 1-2 minutes and then transfer to a wire rack for cooling.
- These can be stored for up to ten days in an airtight container.
BAKER’S NOTES:
- INGREDIENTS SUBSTITUTION
- You can substitute the pecans for walnuts.
- Substitute the semi-sweet chocolate chips for dark or milk chocolate chips. It is also delicious with dark chocolate chunks.
- Granulated sugar can be substituted with raw sugar
- SKILLS
- This cookie is soft, airy and buttery.
- There’s a nice nutty taste.
- Sometimes you can be tempted to over mix the dough.
- What makes this cookie airy is how fluffy the butter and sugar mixture is. Once you add the flour you don’t want to over mix because you want to keep this light fluffy texture.
*NOTE* If you want to make giant cookies, you can use a 3 tablespoons cookie scoop. They will be big, but so delicious. You will do the same, put on the cookie sheet, flatten the ball and cook in a preheated oven. You will need to adjust the time. Mine took 12-14 minutes. Let them rest on the cookie sheet for 2 to 3 minutes and transfer to a cooling rack.
- CHEF’S TOOLS
- Mixing Bowls: Anchor and Hockings Glassware
- Cookie Sheet: USA pan
- Cookie scoop: OXO Good Grip medium cookie scoop (1 ½ tablespoon)
- KitchenAid Classic Mixer
ADDITIONAL DESSERT RECIPE IDEAS:
Hope you loved this sweet treat!
If you’re looking for even more delicious baking ideas, be sure to check out these other posts by clicking on each title below-
Old Fashioned Chocolate Chip Banana Bread Recipe
Super Easy Chocolate Chip Bundt Cake Recipe
Super Easy Keto Pumpkin Mug Cake
Cinnamon Apple Cupcakes With Salted Caramel Frosting
Pecan Bourbon Chocolate Chip Cookies
You're going to love this elevated twist on the classic chocolate chip cookie. Bourbon and pecans add the perfect nutty, rich flavor - perfect for the holiday season.
Ingredients
- 2 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans
- ½ cup semi-sweet chocolate chip
- ¾ cup unsalted butter, room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ¼ cup Bourbon
- 2 teaspoons vanilla extract
Instructions
- Preheat oven 325 Degrees F
- Line a cookie sheet with a silicone mat or parchment paper
- In a medium size bowl, combine unbleached all-purpose flour, baking soda and salt. Mix until all combined.
- Add chopped pecans and semi-sweet chocolate chips and mix until all covered with flour mixture. Set aside.
- In a large mixing bowl, with a hand mixer, cream butter, brown sugar and granulated sugar. Mix until nice and airy. 2 minutes
- Add eggs, Bourbon and vanilla extract and mix until all blended.
- Slowly add the flour mixture to the egg mixture, mixing in between. Do not overmix. Once the flour is incorporated, no more dry flour, you are done.
- Use a cookie scoop, I like using OXO medium 1 ½ tablespoon scoop, scoop dough into balls. Put on prepared cookie sheets 1.5 inches apart. Gently flatten the ball on the cookie sheet with your hand or a spoon.
- Bake in preheated for 9 to 11 minutes or until the edge is set and the toothpick comes out clean. Let it rest on the cookie sheet for 1-2 minutes and then transfer to cooling racks.
Notes
BAKER’S NOTES:
- INGREDIENTS SUBSTITUTION
- You can substitute the pecans for walnuts.
- Substitute the semi-sweet chocolate chips for dark or milk chocolate chips. It is also delicious with chunks.
- Granulated sugar can be substituted with raw sugar.
- This cookie is soft, airy and buttery. Has a nice taste of nuts. Sometimes you can be tempted to over mix the dough. What makes this cookie airy is how fluffy the butter and sugar mixture is. Once you add the flour you don’t want to over mix because you want to keep this light fluffy texture.
*NOTE* If you want to make giant cookies, you can use a 3 tablespoons cookie scoop (some call an ice cream scoop or a cupcake scoop) . They will be big, but so delicious. You will do the same, put on the cookie sheet, flatten the ball and cook in a preheated oven. You will need to adjust the time. Mine took 12-14 minutes. Let them rest on the cookie sheet for 2 to 3 minutes and transfer to a cooling rack.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 67mgCarbohydrates: 15gNet Carbohydrates: 0gFiber: 1gSugar: 8gSugar Alcohols: 0gProtein: 2g
Nutrition information isn’t always accurate.
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