Chocolate Bourbon Pecan Cookies

By Rhoda Angove
@mamasmixinbowl

We are three sisters or southern belles as we like to refer to ourselves from the Northwest who secretly pine for the South. We effectively use the rainy days here, to perfect our baking. We have always loved chocolate chip cookies, of course who doesn’t? So armed with our chocolate chip cookie recipe we decided to give it a complete Southern makeover and the Chocolate Bourbon Cookie was born. Not only do we love a good cookie, but a gluten-free one as well. Since our brother is a Naturopath Dr. he has wised us up to finding healthier, gluten-free options to our sweet treats.

Rating:

★★★★★ 3 votes

Comments:

58 Comments

Serves:

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cookies made such a wonderful aroma in the Test Kitchen, I was counting down the minutes until they came out of the oven. I couldn't wait and ate a few without the icing ... they were good. Once topped with the brown butter coffee frosting, they were really good!

Ingredients

3/4 c: butter, softened
3/4 c: evaporated cane sugar
3/4 c: light brown sugar, firmly packed
1: large egg
1 tsp: madagascar bourbon vanilla extract
1/8 c: jim beam bourbon
2 1/4 c: gluten free flour blend*
1/3 c: unsweetend cocoa powder
1 tsp: baking soda
1/2 tsp: salt
1 1/2 c: ghirardelli 60% bittersweet chocolate chips
1 c: chopped pecans
1 c: butter, softened
4 c: powdered sugar
2 tsp: madagascar bourbon vanilla extract
1 tsp: hot water
1/2 tsp: italian roast instant coffee
1/4 c: heavy cream
: whole pecans for decorating cookies

How to Make Chocolate Bourbon Pecan Cookies

Step-by-Step

1Preheat oven to 350F degrees
2In large bowl cream butter and sugars until light and fluffy; beat in egg, vanilla and bourbon.
3In medium bowl combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips and chopped pecans.
4Drop by heaping tablespoonfuls onto cookie sheet and refrigerate for at least 30 minutes.
5After cookies have chilled, place them about 2 inches apart onto nonstick cookie sheet and bake for 12 to 14 minutes. Cool completely on wire racks. Once cooled, frost them and place a pecan on top for the finishing touch.
6*Gluten Free Flour Blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum

Add all the flours together in a bowl and then whisk thoroughly to remove lumps.
7Browned Butter Coffee Frosting
Heat butter in a heavy saucepan over medium heat. Stir the butter constantly so that the butter doesn't burn.

Remove from heat when butter turns light brown and gives off a nutty aroma. Let cool completely.

In a medium bowl combine the hot water with the instant coffee and whisk to dissolve. Then add the cooled butter with the dissolved coffee and all remaining ingredients and mix on medium speed until well combined and frosting forms.
8Frost each cookie and place a pecan on top. I think you'll agree it's love at first bite!