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
