Remember the super decadent and amazing Double Chocolate Bourbon Pecan Pie I baked for Thanksgiving last year?
Well, I was fit to be tied – I had some leftover Bourbon Candied Pecans and chocolate chunks and was itching to bake and bake and bake one afternoon.
So, I baked some cookies. Of course I did.
But these cookies are special.
They were somewhat accidental.
For some reason the cookies baked into flaky clouds – hollow pockets of puffy goodness. They are downright magical.
Therefore, good luck.
Chocolate Bourbon Pecan Cloud Cookies
8 Tbs. butter, room temperature
3 large eggs
2 cups white sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups all purpose flour
1 cup Bourbon Candied Pecans
1/2 cup dark chocolate chunks
Preheat the oven to 375 degrees.
Cream together the butter, eggs, sugar, and vanilla extract.
Mix in the baking soda, baking powder, and sea salt until nice and fluffy.
Mix in the flour until well combined.
Fold in the Bourbon Candied Pecans and chocolate chunks.
Let the dough sit for 10 minutes.
Scoop 1″ balls on to parchment lined baking sheets and bake for about 18 minutes.
Remove from the oven when golden brown and super puffy.
Allow to cool on the pans for 10 minutes before crunching down into the cloud cookies.
