These bourbon chocolate pecan cookies from Fat & Flour owner, Nicole Rucker, are decadent, buttery, and will quickly become your new favorite treat.
Prep time: 2 hours and 15 mins (2 hours to chill)
Bake time: 8-10 mins
Make the Bourbon Chocolate Pecan Cookies
STEP ONE
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
STEP TWO
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until very smooth and fluffy.
STEP THREE
Add in the egg replacer, mixing until fully incorporated. Reduce the speed to low and mix in the vanilla and bourbon until combined. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add chocolate chips and pecans, and mix until incorporated.
STEP FOUR
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
STEP FIVE
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
STEP SIX
Bake at 350°F for 8 - 10 minutes.
STEP SEVEN
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
