Chocolate Chunk Maple Pecan Bourbon Cookies

It’s been a while since I baked some cookies.

Just kidding! Our house is constantly exploding with cookies here and there, and I’m often bagging up batches, looking for homes.

This time, the six-dozen batch was dedicated to my hubby’s work team.
They often “complain” about not having enough chocolate in my goodies.
Well, no complaints here. This time, nearly 2 lbs. of dark chocolate chunks, maple-glazed pecans, and bourbon.

What’s not to love?

Chocolate Chunk Maple Pecan Bourbon Cookies!

 

Chocolate Chunk Maple Pecan Bourbon Cookies

 

16 Tbs. grass-fed butter, room temperature
3/4 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. flour
3 cups all-purpose flour
24 oz. dark chocolate chunks
2 cups chopped pecans
3/4 cup maple syrup
1/4 cup bourbon

 

Cream together the butter, sugars, and vanilla. Beat in the eggs until light and fluffy.

Add the baking soda, baking powder, and sea salt, and then stir in the flour.

In a small saucepan, dry roast the pecans for a few minutes. 

Add the maple syrup and stir well to coat the nuts. 

 

Cook on low, stirring, for a few minutes. Add the bourbon and do the same thing. 

 

Add the chocolate and maple bourbon pecans to the cookie dough.

 

Chill the dough for 30-60 minutes.

 

Preheat the oven to 350 degrees.

Scoop 1″ balls onto a parchment-lined cookie sheet (well six of them 🙂 ) and bake for 12-15 minutes. 

 

Remove from the oven and allow to cool on the parchment for 5-6 minutes before devouring.