Chocolate Pecan Bourbon Cookies for #TalkDerbyToMe
The recipe Chocolate Pecan Bourbon Cookies for #TalkDerbyToMe can be made in approximately 1 hour. For 38 cents per serving, you get a dessert that serves 24. One serving contains 206 calories, 3g of protein, and 12g of fat. It is brought to you by Magnolia Days. If you have baking powder, bourbon, salt, and a few other ingredients on hand, you can make it. 466 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so great. Try Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting, No-Bake Bourbon Pecan Cookies, and Bourbon-Pecan-Gingerbread Cookies for similar recipes.
Servings: 24
Ingredients:
1/4 teaspoon baking powder
2 tablespoons bourbon
1 cup firmly packed light brown sugar
3 large eggs
1 cup all-purpose flour
1 cup chopped pecans
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
6 tablespoons unsalted butter
1 teaspoon vanilla extract
Equipment:
baking sheet
bowl
oven
hand mixer
whisk
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Line baking sheets with parchement or non-stick liner.Melt chocolate chips and butter in a heat-proof bowl over simmering water. Cool for 10 minutes.Whisk together flour, baking powder, and salt in a medium bowl.Using an electric mixer on high speed, beat brown sugar, eggs, bourbon, and vanilla in a large bowl until well combined.Add melted chocolate and butter. Beat on low speed until combined.Fold in flour mixture until just combined. Stir in pecans.Drop dough 2 inches apart onto baking sheets using a cookie scoop (about 2 tablespoons for each cookie).Bake for 12 minutes; until cookies have a shiny cracked surface, firm to the touch on the edge, and somewhat soft in the middle.Cool cookies 5 minutes on baking sheet.Carefully transfer cookies to a cooling rack (the bottoms of the cookies will still be slightly moist). Cool cookies completely.
Step by step:
1. Preheat oven to 350 degrees F. Line baking sheets with parchement or non-stick liner.Melt chocolate chips and butter in a heat-proof bowl over simmering water. Cool for 10 minutes.
2. Whisk together flour, baking powder, and salt in a medium bowl.Using an electric mixer on high speed, beat brown sugar, eggs, bourbon, and vanilla in a large bowl until well combined.
3. Add melted chocolate and butter. Beat on low speed until combined.Fold in flour mixture until just combined. Stir in pecans.Drop dough 2 inches apart onto baking sheets using a cookie scoop (about 2 tablespoons for each cookie).
4. Bake for 12 minutes; until cookies have a shiny cracked surface, firm to the touch on the edge, and somewhat soft in the middle.Cool cookies 5 minutes on baking sheet.Carefully transfer cookies to a cooling rack (the bottoms of the cookies will still be slightly moist). Cool cookies completely.
Nutrition Information:
covered percent of daily need
