I’m formally in love with these Bourbon Pecan Chocolate Chip Cookies. A splash of bourbon provides an exquisite caramel taste that pairs fantastically with sea salt, darkish chocolate, and toasty pecans.
If you happen to’ve by no means baked my good chocolate chip cookies earlier than, you’re in for a deal with. These cookies by no means get previous. The cookies are so good that the recipe even made it in The Rose Desk Cookbook!
The important thing to good chocolate chip cookies is to tug them out of the oven after they’re nonetheless barely moist within the middle. Let the residual warmth from the cookie sheet end 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 mild brown sugar, packed
1 Tbsp bourbon
1 tsp vanilla extract
2 giant 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 prime
- Preheat oven to 375 levels.
- Whisk collectively flour, baking soda, baking powder, and sea salt in a small bowl.
- Cream collectively butter and sugars in a stand mixer till mixed.
- Scrape down sides of mixer. Beat in eggs, bourbon, and vanilla.
- Slowly combine in dry substances till mixed. Stir in darkish chocolate chips and toasted pecans.
- Roll cookie dough into giant balls (precisely 24!) and place twelve on two cookie sheets. Sprinkle every cookie with sea salt.
- Bake for about 8-10 minutes and pull them out when they’re browning on the perimeters however nonetheless barely moist within the center. Let cool fully on the cookie sheets, about fifteen minutes.
Glad baking,
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