Bourbon Pecan Chocolate Chip Cookies (mini)

Soft and chewy mini cookies with a hint of bourbon, melty chocolate and crunchy pecans topped with flaky salt.

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Hey folks! I don’t know about you but we are always craving cookies. Whenever we do anything or go anywhere we always bring cookies!! We have actually been known by all our friends and family as the cookie gods. These mini bourbon pecan chocolate chip cookies are soooo good and whip up pretty quick.

You can never go wrong with a good ol’ chocolate chip cookie, but why not amp it up a bit with bourbon because who doesn’t like boozy sweets? Sprinkle a little bit of flaky salt on top right after they come out of the oven…. so good! We could literally go on and on about how much we love cookies but we’ll leave some of the rambling for others cookie posts haha!

What you need to make Bourbon Pecan Chocolate Chip Cookies

Ingredient List

• Butter (salted)
• Egg
• Brown sugar
• Cane sugar
• Bourbon
• Vanilla extract
• White wheat flour or whole wheat pastry flour
• Baking soda
• Sea salt
• Flaky salt
• Mini semi sweet or dark chocolate chips
• Pecans

Helpful Tools

• 25mm (1/2 Tbsp) cookie/ice cream trigger scoop

Extra Tips for This Recipe

Substitution Ideas

If you don’t have brown sugar you can use regular sugar mixed with a little molasses.

Storing

Once cooled store in an appropriately sized air tight container.

These freeze well. You can store them cooked or uncooked in the freezer.

To Freeze uncooked

Scoop cookies onto a tray right next to each other but not quite touching. Place into the freezer for a couple hours or until hardened. Take off the tray and put into a freezer safe container or resealable bag.

To bake from frozen

Remove however many cookies you want to bake from the freezer. Place on a tray 1-1 1/2 inches apart. Let set at room temperature for about an hour or until thawed. Bake at 375° for 4-6 minutes or until browned on the edges.

How to make Bourbon Pecan Chocolate Chip Cookies

Preheat oven to 375°

1. In a mixing bowl combine 1/2 cup of salted butter, 1/2 cup packed brown sugar and 1/4 cup regular cane sugar. Beat until light and fluffy about 2-4 minutes. Scrape the bottom and sides of the bowl half way through mixing to ensure an even mixture.

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2. Add 1 egg, 2 Tbsps bourbon, and 1/2 tsp vanilla extract. Beat until combined and slightly lightened in color about 1 minute. Scrape down the bowl again.

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3. Add roughly 1 1/4 cups flour, sprinkle 1/2 tsp baking soda, and 1/4 tsp sea salt on top of the flour. Then mix just until combined. Test the dough to see if it has enough flour by putting your finger in the dough, it should be coated with dough and the dough should hold its shape. Add more flour as needed (a tablespoon at a time).

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4. Stir in 1/2 cup mini chocolate chips and 1/2 cup chopped pecans.

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5. Scoop level 1/2 Tbsps 1-1 1/2 inches apart onto ungreased cookie sheets.

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6. Bake for about 4-6 minutes or just until the edges are starting to brown. Remove from the oven and sprinkle with flaky salt. Let cool on the trays for a minute or two then remove to cooling racks or towels.

Tip: We like doing a test bake to see how much time they need to cook. Bake one cookie at a time until you get the time right. Put it in the fridge for a few minutes to cool and then taste test to see if it needs more or less time. A whole tray will need about 1 minute longer then the single cookie did.

If you make these we would love to see your creation!
Tag us on Instagram @thetearyonion.

Thanks for reading and as always, have fun in the kitchen!