The Best Bourbon Pecan Chocolate Chip Cookies

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 Saw these on Instagram from blogger Pate Gilner of THEGANDMKITCHEN and knew I had to make them for my cookie monster - bourbon loving husband. He like the ones sprinkled with sea salt best. OK so some of mine came out flat and what I realized and didn't know was that I should have kept dough in fridge between batches! OOPS!!



    2. 1 cup toasted pecan pieces (to toast spread pieces on baking sheet then 350 for 3-5 min)
    3. 1/3 cup bourbon
    4. ¾ cup unsalted butter - melted
    5. ¾ cup dark brown sugar
    6. ½ cup granulated sugar
    7. 2 eggs
    8. 1 1/2 teaspoons vanilla extract 
    9. 2 cups all-purpose flour
    10. ½ teaspoon salt
    11. ¾ teaspoon baking soda
    12. 1 cup semi-sweet chocolate chips
      1. Add the pecans and bourbon to a small bowl and let sit for 30 minutes. 
      2. Pre-heat the oven to 350 degrees 
      3. Mix the melted butter with the two sugars in a large bowl until well mixed. 
      4. Mix in the eggs, one at a time, until fully incorporated, followed by the vanilla. 
      5. Top with the flour, salt, and baking soda and mix until just a few streaks of flour remain. 
      6. Pour in the pecans and bourbon mixture and the chocolate chips and mix until they are evenly distributed. Chill for 1 hour.
      7. Use a 2 tablespoon or spoon to scoop out 2 - 2 1/2 tablespoons of batter onto a lined baking sheet 3 inches apart. (Optional: top with more chocolate pieces, chocolate bar bits, and/or whole pecans.)
      8. Bake for 10-12 minutes or until the cookies have puffed up and the sides are slightly browned.

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