Bourbon Pecan Chocolate Chip Cookies

Notes

• Can be baked as bars (recipe as written makes an 8” x 8” square at about 1” thick.)
• If rolling dough before chilling, roll out to about 48” (or divide in half, and roll each half to 24”).

Yield

48 cookies.

Ingredients

• 2 & 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 & 1/2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1 & 1/2 cups semisweet chocolate chips or chocolate chunks
• 1 cup coarsely chopped pecans (toasted, if you like)

Steps

1. Whisk together the flour, baking soda, and salt. Set aside.
2. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bourbon and vanilla.
3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and pecans.
4. Cover the dough and refrigerate for at least 2 hours. (Overnight is even better.)*
5. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
6. Drop the dough by tablespoonfuls onto the prepared pans. (I use a 1-tablespoon cookie scoop.) Bake, one pan at a time, 10 to 12 minutes or until the edges are browned. Refrigerate the remaining dough between batches.
7. Cool the cookies for 5 minutes on the pans. Then transfer the cookies to wire racks to continue cooling.

Source

http://www.bakeorbreak.com/2015/12/bourbon-pecan-chocolate-chip-cookies/