Bourbon Pecan Chocolate Chip Cookies are rustic, hearty, and packed with rich flavors. In addition, the classic Chocolate Chip Cookie gets a huge facelift with this delicious, unique, and fall-inspired recipe. Finally, serve a platter of these cookies at parties, holiday meals, or for an afternoon, pick-me-up sweet treat. Enjoy!
Bourbon Pecan Chocolate Chip Cookie Ingredients
- King Arthur Organic, All-Purpose Flour (or 1:1 Gluten-Free Flour)
- Siete Mexican Shortbread Cookies
- Cornstarch
- Baking Soda
- Baking Powder
- Unsalted Butter
- Coconut Sugar
- Carbonated Water
- Mexican Vanilla
- Bourbon
- Pecans
- Semisweet Mini Chocolate Chips
- German Chocolate Baking Bar
Crafting the Cookie Dough
- First, in a Kitchen Aid Stand Mixer, cream the butter and sugar until light and creamy.
- Next, add the carbonated water or any other egg substitute.
- Then, add the Bourbon and vanilla. Mix to combine.
- Next, add the baking soda, baking powder, and salt. Again, mix to combine.
- Then, add the first 1 1/2 cups of flour. Mix to incorporate.
- Next, add the crushed Siete Mexican Shortbread cookies and the second cup of flour. Mix until just incorporated.
- Then, add the chocolate chips, chocolate chunks, and pecans. Mix until just incorporated; turn off the mixer.
- Note: This is a great kid-friendly step.
- Finally, place the bowl of cookie dough in the refrigerator to set for about 30 minutes prior to baking.
Cream the Butter and Sugar
Add the Carbonated Water
Add the Bourbon and Vanilla
Add the Baking Soda, Baking Powder, and Salt
Add the First 1 1/2 Cups of Flour
Add the Crushed Cookies and 2nd Cup of Flour
Add the Chocolate Chips, Chocolate Chunks, and Pecans
Chill in the Refrigerator
Baking and Serving the Cookies
- While the cookie dough is chilling in the refrigerator, preheat the oven to 350 degrees Fahrenheit.
- Next, remove the mixing bowl from the refrigerator, and scoop out 2 tbsp. of Bourbon Chocolate Chip Cookie dough.
- Then, roll the cookie dough into a ball and then place it onto a nonstick or parchment-lined baking sheet.
- Next, repeat steps 2-3 until all of the cookie dough is used on baking trays (or take turns depending on the size of your oven).
- Then, bake the cookies for 10-12 minutes, or until the edges and center are set.
- Note: if you like your cookies a bit crispier, bake them for an additional 3 minutes.
- Finally, remove the baked cookies onto a wire, cooling rack, allow them to cool slightly, and then serve immediately. Enjoy!
Scoop-Out Cookie Dough and Roll It Into a Ball
Place Rolled Out Cookie Dough Onto Baking Sheet(s)
Bake for 10-12 Minutes
Cool Slightly on Wire Rack
Enjoy!
Storing the Bourbon Pecan Chocolate Chip Cookies
Bourbon Pecan Chocolate Chip Cookies are HARD to resist – trust me! However, if for some reason you do have leftovers, you can do one of the following things to preserve the cookies –
- Place the completely cooled cookies into a Tupperware container, seal them with a lid, and store them on the counter for up to 5 days.
- Put the cooled cookies into a Tupperware container, seal them with a lid, and store them in the refrigerator for up to 7 days.
- Carefully put the cookies into a Ziploc bag, seal them so there is no extra air inside, and store them in the freezer for up to 3 months. To thaw, simply set the amount of cookies you want to eat on a plate, on the kitchen counter, wait for 15 minutes, and enjoy!
Recommended Products
Bourbon Pecan Chocolate Chip Cookies
Yield:
2 Dozen Cookies
Prep Time:
10 minutes
Cook Time:
12 minutes
Additional Time:
30 minutes
Total Time:
52 minutes
Bourbon Pecan Chocolate Chip Cookies are rustic, hearty, and packed with rich flavors. In addition, the classic Chocolate Chip Cookie gets a huge facelift with this delicious, unique, and fall-inspired recipe. Finally, serve a platter of these cookies at parties, holiday meals, or for an afternoon, pick-me-up sweet treat. Enjoy!
Ingredients
- 2 1/2 c. King Arthur Organic, All-Purpose Flour (or 1:1 Gluten-Free Flour)
- 4 oz. Siete Mexican Shortbread Cookies, Crushed into Fine Crumbs
- 1 tsp. Cornstarch
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/2 c. Unsalted Butter, Room Temperature
- 1 1/2 c. Coconut Sugar
- 3/4 c. Carbonated Water
- 2 tsp. Mexican Vanilla
- 2 tbsp. Bourbon
- 1 c. Pecans, Chopped
- 1/2 c. Semisweet Mini Chocolate Chips
- 1 German Chocolate Baking Bar, Chopped
Instructions
Crafting the Cookie Dough
- First, in a Kitchen Aid Stand Mixer, cream the butter and sugar until light and creamy.
- Next, add the carbonated water or any other egg substitute.
- Then, add the Bourbon and vanilla. Mix to combine.
- Next, add the baking soda, baking powder, and salt. Again, mix to combine.
- Then, add the first 1 1/2 cups of flour. Mix to incorporate.
- Next, add the crushed Siete Mexican Shortbread cookies and the second cup of flour. Mix until just incorporated.
- Then, add the chocolate chips, chocolate chunks, and pecans. Mix until just incorporated; turn off the mixer.
- Finally, place the bowl of cookie dough in the refrigerator to set for about 30 minutes prior to baking.
Baking and Serving the Cookies
- While the cookie dough is chilling in the refrigerator, preheat the oven to 350 degrees Fahrenheit.
- Next, remove the mixing bowl from the refrigerator, and scoop out 2 tbsp. of Bourbon Chocolate Chip Cookie dough.
- Then, roll the cookie dough into a ball and then place it onto a nonstick or parchment-lined baking sheet.
- Next, repeat steps 2-3 until all of the cookie dough is used on baking trays (or take turns depending on the size of your oven).
- Then, bake the cookies for 10-12 minutes, or until the edges and center are set. (Note: if you like your cookies a bit crispier, bake them for an additional 3 minutes).
- Finally, remove the baked cookies onto a wire, cooling rack, allow them to cool slightly, and then serve immediately. Enjoy!
Notes
Bourbon Pecan Chocolate Chip Cookies are HARD to resist - trust me! However, if for some reason you do have leftovers, you can do one of the following things to preserve the cookies - 1) place the completely cooled cookies into a Tupperware container, seal them with a lid, and store them on the counter for up to 5 days, 2) put the cooled cookies into a Tupperware container, seal them with a lid, and store them in the refrigerator for up to 7 days, or 3) carefully put the cookies into a Ziploc bag, seal them so there is no extra air inside, and store them in the freezer for up to 3 months. To thaw, simply set the amount of cookies you want to eat on a plate, on the kitchen counter, wait for 15 minutes, and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 2Amount Per Serving: Calories: 348Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 182mgCarbohydrates: 45gFiber: 2gSugar: 31gProtein: 3g