Happy President’s Day! I hope everyone is having a relaxing day. Maybe you’re even doing some baking? I’m actually experimenting with cake mix for an idea I have. I feel guilty. I really shouldn’t though. Cake mixes can be awesome sometimes. I know I love Funfetti cake.
This might be stretching it, but I think these cookies would make a good President’s Day treat AND a good Mardi Gras snack. I bet Abe Lincoln and George Washington enjoyed chocolate and pecans, and bourbon-pecan pie is a classic Louisiana dessert.
These are some of the best cookies I’ve ever baked in my life. They have to be in my top-ten favorite cookies I’ve ever eaten. They have so much flavor – especially from the toasted pecans. The texture is crisp, but soft in the middle. Melted chocolate is added to the batter, along with cocoa powder and chocolate chips.
They don’t have a ton of bourbon flavor, but there’s a hint in there. You could always add more, of course.
If you’re looking for cherry desserts for President’s Day, do check out these!
Or if you’re looking for Mardi Gras recipes, you might enjoy this king cake or beignet.
Bourbon Chocolate Pecan Cookies
1 1/2 cups pecan halves
3/4 cup unsalted butter
1 1/4 cups semi-sweet chocolate chips, divided use
1 cup granulated sugar
2 large eggs
3 tablespoons bourbon
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all purpose flour
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray, or line with parchment paper.
Place pecans on a cookie sheet; bake 10 minutes or until toasted and fragrant. Coarsely chop in a food processor.
Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter foams and turns light golden brown. Remove pan from heat and whisk in 3/4 cup chocolate chips until melted and smooth. Pour mixture into a large mixing bowl.
Add sugar and eggs to mixing bowl. Using a mixer on medium speed, beat 2-3 minutes, until well incorporated. Beat in bourbon, vanilla, cocoa powder, baking soda and salt until well combined. Reduce mixer speed to low and beat in flour, pecans, and remaining 1/2 cup chocolate chips until just combined.
Drop heaping tablespoons full of dough onto cookie sheets, spacing about an inch apart. Bake 8-10 minutes or until well risen and set. Cool 1 minute before transferring cookies to wire racks to cool.
Makes 3 dozen cookies