Bourbon Chocolate Pecan Cookies

Chocolatepecan

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.

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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. 
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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.

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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
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18 comments:

  1. These cookies looks fantastic for sure!

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  2. I'm already in love with these cookies. Definitely picking up some bourbon on my way home so I can bake these tonight!

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  3. Good looking cookies. I've always been hesitant to make cake mix cookies. These could change that. I worked Mardi Gras in Galveston this past weekend -- oh my goodness. People REALLY like to party there. I could use some beignets to recover!

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  4. I'm pretty sure I could find an excuse to celebrate with these cookies ANY day.

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  5. Yum! These look so awesome! I'll definitely have to convince my mom to buy bourbon for me to bake with haha. Darn being ninteen! So many good things to bake with alcohol! haha

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    1. Mom better have bought you some bourbon! Let me know if you need me to email her. :)

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  6. Ok, I have to try these cookies. The ingredients remind me of pecan pie-which I love.

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  7. These look awesome! I looove bourbon - it's my favorite liquor :)

    I wonder if the bourbon flavor would show up more if you started with a larger amount and reduced it? Either way, these sound absolutely delicious!

    - Maggie

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  8. These look super good and with your high recommendation, they go on my list! I figured something out about toasting nuts after 25 years of baking...I chop them first and then toast them so they have more toasted surface area.

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  9. I have never tried bourbon, but I like the idea of putting it into cookies - sounds classy :-)

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  10. These look delicious and with your recommendation, will go on the to do list! I learned something about toasting nuts after about 25 years! I now chop my nuts first and then toast them. That way they have more toasted surface area.

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  11. Hey Emily, as someone who worked 30 years ago (gasp!) for a company that made cake mixes I agree that there are some good things about them. But the mixes get reformulated all the time (mostly to save money). Go back over the recipes every two years or so to see if those mixes are still available -- even if they're still on the shelves they may not work exactly the same way in your recipes because the mixes may have changed significantly. Also, be careful about developing recipes with a single brand because it might not be easy for people to find it. In the end, despite being more work, you can't go wrong with butter, sugar, and flour.

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  12. I would make these in a minute. Love everything in them. Wow. I'm tempted to break my diet. I did way too much of that over the weekend though.

    I like what Tom said. It really isn't that much more work to make a basic butter cake from scratch when you think about it. Measure carefully. Have all ingredients at room temp. Mix dry ingredients. Cream butter and sugar. Add eggs and flavoring. Add dry ingredients and milk alternately. It's pretty simple.

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  13. I thought bourbon was associated more with President Grant, but still, sound tasty (I love chocolate and liquor mixes) and the pictures look like a fun challenge to try to match

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    1. Haha is it?? I'll take your word for it.

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