I’m officially in love with these Bourbon Pecan Chocolate Chip Cookies. A splash of bourbon adds a wonderful caramel flavor that pairs beautifully with sea salt, dark chocolate, and toasty pecans.
If you’ve never baked my perfect chocolate chip cookies before, you’re in for a treat. These cookies never get old. The cookies are so perfect that the recipe even made it in The Rose Table Cookbook!
The key to perfect chocolate chip cookies is to pull them out of the oven when they’re still slightly wet in the center. Let the residual heat from the cookie sheet finish them for the dreamiest cookies you’ve ever eaten!
Bourbon Pecan Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 Tbsp bourbon
1 tsp vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
2 cups semi-sweet chocolate chips
3/4 cup pecan halves, toasted and chopped
Sea salt for sprinkling on top
- Preheat oven to 375 degrees.
- Whisk together flour, baking soda, baking powder, and sea salt in a small bowl.
- Cream together butter and sugars in a stand mixer until combined.
- Scrape down sides of mixer. Beat in eggs, bourbon, and vanilla.
- Slowly mix in dry ingredients until combined. Stir in dark chocolate chips and toasted pecans.
- Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets. Sprinkle each cookie with sea salt.
- Bake for about 8-10 minutes and pull them out when they are browning on the edges but still slightly wet in the middle. Let cool completely on the cookie sheets, about fifteen minutes.
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