Bourbon Chocolate Pecan Cookies
1 1/2 cups pecan halves
3/4 cup unsalted butter
1 1/4 cups semi-sweet chocolate chips, divided use
1 cup granulated sugar
2 large eggs
3 tablespoons bourbon
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all purpose flour
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray, or line with parchment paper.
Place pecans on a cookie sheet; bake 10 minutes or until toasted and fragrant. Coarsely chop in a food processor.
Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter foams and turns light golden brown. Remove pan from heat and whisk in 3/4 cup chocolate chips until melted and smooth. Pour mixture into a large mixing bowl.
Add sugar and eggs to mixing bowl. Using a mixer on medium speed, beat 2-3 minutes, until well incorporated. Beat in bourbon, vanilla, cocoa powder, baking soda and salt until well combined. Reduce mixer speed to low and beat in flour, pecans, and remaining 1/2 cup chocolate chips until just combined.
Drop heaping tablespoons full of dough onto cookie sheets, spacing about an inch apart. Bake 8-10 minutes or until well risen and set. Cool 1 minute before transferring cookies to wire racks to cool.
Makes 3 dozen cookies