In a medium sauce pan, heat the butter over medium heat until melted. Once melted, continue to stir and cook until the butter turns a dark brown/amber color. This took me about 5 – 6 minutes to achieve, so be patient. Once the butter darkens to the right color, remove from heat and let cool (about 15 minutes). You could even place in a bowl and let sit in the fridge or freezer to speed up the cooling process.
In a small mixing bowl mix together your flour, baking soda and salt. Set aside.
In a large mixing bowl mix together with a hand mixer (or stand mixer) the melted butter and brown sugar until combined. Add in your egg + egg yolk and bourbon. Mix until fully incorporated.
Add in your flour mixture and mix until combined, adding small amounts of the mix at a time until fully incorporated.
With a spatula, fold in your chocolate and pecans until thoroughly mixed.
Cover your dough in an airtight container or with some saran wrap and refrigerate for 12 – 24 hours before baking. Trust us. Magic happens to the dough during this process. You can bake the dough if you absolutely need to right after mixing it up. They will still taste great! But, we recommend chilling it for extra deliciousness. 🙂
Once you are ready to bake your cookies, remove your dough from the refrigerator and let it thaw out and warm up a bit on your counter for 30 – 45 minutes.
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a cookie scoop, measure out your dough and roll into balls. Place each ball onto your parchment lined baking sheet a few inches apart. Using a fork, flatten each ball a bit.
Bake for about 10 – 12 minutes depending on your oven’s temperature. You don’t want to overbake the cookies. If anything, underbaking is a good thing for these! Once the edges are a golden brown, remove from the oven. Underbaking keeps the centers gooey and soft (exactly the way we like them). 🙂
