Bourbon Pecan Chocolate Chip Cookies (mini)
Crisp edges, soft and chewy center. These mini cookies with a hint of bourbon, little pops of chocolate, crunchy pecans and the perfect balance of sweet and salty will probably have you eating way too many cookies..... if there's such a thing!
Ingredients
- ½ cup Butter salted
- ½ cup Brown sugar
- ¼ cup Cane sugar
- 1 Egg
- 2 Tbsp Bourbon
- ½ tsp Vanilla extract
- 1½ cup Flour white wheat or whole wheat pastry
- ½ tsp Baking soda
- ¼ tsp Sea salt
- ½ cup Mini chocolate chips semi sweet or dark
- ½ cup Chopped pecans
- Flaky salt for garnish
Instructions
- Preheat oven to 375°
- Cream together the butter and sugars until light and fluffy (About 2-4 minutes). Scrape the sides and bottom of the bowl half way through mixing to ensure an even mixture.
- Add the egg, bourbon, and vanilla. Mix until combined and slightly lightened in color. About 1 minute. Again scraping down the sides and bottom of the bowl.
- Add about 1¼ cups of flour at first, sprinkle the baking soda and salt on top of the flour. Stir 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).
- Stir in the chocolate chips and pecans.
- Scoop level ½ Tablespoons of dough 1-1½" apart onto ungreased cookie sheets. Bake for 4-6 minutes or just until the edges start to brown. Remove from the oven and sprinkle with flaky salt. Let cool on the trays for a minute or two then remove to a cooling rack or towel.
Notes
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.