I prefer putting together a bag of goodies to give to friends, versus buying something I’m not entirely sure they will like.
My friend Callie is a bourbon lover. So while I put together a tin of bourbon balls, I thought some cookies would never hurt.
Tip: I used the cookie scoop linked to below, 2 scoops dough per cookie made 24 evenly sized cookies.
Toasted Pecan Bourbon Chocolate Chunk Cookies – 24 giant cookies
1 1/2 cups pecan, finely chopped
2 sticks (8 ounces) unsalted butter, room temperature
2 1/3 cups all-purpose flour (unpacked)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons bourbon
2 large eggs (room temperature)
10 ounces semi-sweet or dark chocolate chunks
24 pecan halves for decoration
Preheat the oven to 375 degrees F. Roast finely chopped pecans for 6 minutes, remove from oven and allow time to cool. Prepare two large baking sheets with parchment paper and set aside.
In a large bowl combine flour, salt, cinnamon, and baking soda mix to combine and set aside.
In the bowl of a mixer, fitted with a paddle, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes. Add in vanilla and bourbon and beat until combined.
Add in the eggs, one at a time, until well combined. Add half the flour and half the sour cream mixture, stirring only until the flour begins to look incorporated, add remaining flour and sour cream, chocolate chunks and chopped pecans. Mix until combined.
Using a medium cookie scoop, drop 2 scoops per cookie on the baking sheet. Press a pecan on top of each cookie dough mound. (I fit 8 cookies onto a sheet, keep space, the cookies will spread).
Bake 10 minutes, or until the cookies are golden at the edges, they will still be soft in the middle. Allow to cool for 2 minutes, then move to a cookie rack to continue cooling.
Repeat baking with remaining cookie dough.