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Chocolate Pecan Bourbon Cookies | Magnolia Days

Chocolate Pecan Bourbon Cookies

A recipe for Chocolate Pecan Bourbon Cookies. They are soft on the inside with a shiny, crispy top. Fudgy and loaded with pecans and hint of bourbon.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Renee

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions

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

Recipe Notes

A recipe for Chocolate Pecan Bourbon Cookies. They are soft on the inside with a shiny, crispy top. Fudgy and loaded with pecans and hint of bourbon.