Real Recipes From Real Home Cooks ®

chocolate bourbon pecan cookies

★★★★★ 3
a recipe by
Rhoda Angove
Rochester, WA

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 24
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For chocolate bourbon pecan cookies

  • 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
  • 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

  • 1
    Preheat oven to 350F degrees
  • 2
    In large bowl cream butter and sugars until light and fluffy; beat in egg, vanilla and bourbon.
  • 3
    In medium bowl combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips and chopped pecans.
  • 4
    Drop by heaping tablespoonfuls onto cookie sheet and refrigerate for at least 30 minutes.
  • 5
    After 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.
  • 7
    Browned 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.
  • 8
    Frost each cookie and place a pecan on top. I think you'll agree it's love at first bite!