I was invited to be a part of the Today Show’s 2022 Great American Holiday Cookie Swap. I created a cookie that represents my fathers home state of Kentucky and was also inspired by The Greatest Of All Time, my dad.
Kentucky is known for its bourbon and my father loved all sweets-especially chocolate chip cookies and butter pecan ice cream! So I decided to create a gluten-free cookie recipe that included many of the flavors that my father loved with a splash of Kentucky bourbon. Enjoy!
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Knockout Bourbon Butter Pecan Chocolate Chip Cookies (Gluten Free)
Louisville, Kentucky, my father’s hometown, is known for their wonderful southern desserts, bourbon and much more! My father loved sweets! Pies, cobblers, chocolate chip cookies, butter pecan ice cream, you name it! Whenever we would stay in a hotel and order room service, I always remember a full tray of cookies. I decided to combine the ingredients that my father loved and create a Louisville inspired cookie! The smell of these cookies baking in the oven brings back so many memories. My recipe is gluten free, but of course the flour I use can easily be substituted with regular flour.
Servings: 22 Cookies
- 2 Sticks Salted butter At room temperature
- 3/4 Cup Raw pecans
- 1 Tbsp Bourbon
- 2 Tbsp plus 1/2 Cup Dark brown sugar
- 1/8 Tsp Sea salt
- 1/4 Cup Granulated sugar
- 2 Large Eggs At room temperature
- 2 Tsp Vanilla Extract
- 2 1/4 Cups King Arthur Gluten-Free All-Purpose Flour Or regular all-purpose flour
- 1 Tsp Baking Soda
- 1 Cup Milk chocolate chips
- 1/2 Cup Semi-sweet chocolate chips
- Preheat oven to 350° F.
- Roughly chop the pecans and set aside. In a small saucepan, melt 1 stick of butter over medium heat. Add the pecans, 1 tablespoon of bourbon, 2 tablespoons of dark brown sugar, and the sea salt. Stir and cook for about 2-3 minutes. Remove from the heat and let the butter mixture cool for about 10-15 minutes.
- In a large mixing bowl, add the remaining stick of butter, the melted butter mixture in the saucepan, 1/4 cup granulated sugar, the remaining 1/2 cup of dark brown sugar and mix together with a silicone spatula until combined.
- Add the eggs and the vanilla extract and stir until the mixture is well combined and smooth.
- In a medium bowl, add the flour and baking soda and whisk until blended. Fold the dry flour mixture into the wet ingredients. Next, fold in the chocolate chips and keep mixing with a silicon spatula until all ingredients are combine well. The dough will be moist, but if it is too sticky to handle, add 2-3 tablespoons of flour.
- Use a tablespoon to scoop out the dough and roll it into balls. Place each ball about 3 inches apart. Then press down on each ball to flatten them half way. They well expand further in the oven. (Alternately, you can flatten them I’m your hands before placing them on the baking sheet.)
- Place the cooking in the preheated oven and bake for 8-10 minutes. Remove the cookies when they are still soft in the middle, so they come out soft and chewy once cooled. (If you like a little crunch, cook your cookies for up to 10 minutes or longer as needed.) Serve warm with a glass of milk of vanilla ice cream!