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Preheat oven to 350 degrees F. Line baking sheets with parchement or non-stick liner.
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Melt chocolate chips and butter in a heat-proof bowl over simmering water. Cool for 10 minutes.
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Whisk together flour, baking powder, and salt in a medium bowl.
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Using an electric mixer on high speed, beat brown sugar, eggs, bourbon, and vanilla in a large bowl until well combined.
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Add melted chocolate and butter. Beat on low speed until combined.
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Fold in flour mixture until just combined. Stir in pecans.
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Drop dough 2 inches apart onto baking sheets using a cookie scoop (about 2 tablespoons for each cookie).
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Bake for 12 minutes; until cookies have a shiny cracked surface, firm to the touch on the edge, and somewhat soft in the middle.
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Cool cookies 5 minutes on baking sheet.
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Carefully transfer cookies to a cooling rack (the bottoms of the cookies will still be slightly moist). Cool cookies completely.