Bourbon & pecan choc chip cookies
Chunky & gooey chocolate chip cookies with a hint of bourbon flavour
Equipment
- Hand mixer
- large mixing bowl
- Cling wrap
- Baking paper
Ingredients
- 60 grams softened butter
- 150 grams brown sugar
- 1 large egg
- 140 grams plain (all purpose) flour
- 1/2 tsp baking soda
- 20 ml bourbon
- 120 grams choc chips (or block of your favourite chocolate cut into chunks)
- 50 grams pecans
Instructions
- Using a hand mixer, beat butter and sugar together in a bowl until uniform clumps form
- Add egg and beat until mixture is fluffy
- Add flour, baking soda and bourbon to mixture and beat until combined
- Use a fork to fold chocolate and pecans into mixture
- Cover with cling film and refrigerate for a minimum of 30 minutes. Dough can be stored in fridge for up to 1 week
- Remove dough from fridge and roll into 12 balls
- Bake at 180c/355f for 8 mins or until top of cookie is no longer shiny and edges are slightly brown - this will yield a cookie that is crispy on the outside and gooey in the centre