8 oz cool unsalted butter
3/4 cup granulated sugar
3/4 cup very firmly packed brown sugar
2 large eggs
5 tablespoons bourbon whiskey
2 1/4 cups all-purpose flour (fluff, then spoon and level or scoop and sweep) 10.5 oz
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups extra dark chocolate chips
3/4 cups pecans, toasted and chopped
Preheat oven to 350 degrees F if you are baking the cookies immediately. Skip this step if you plan to chill the dough.
In bowl of a stand mixer, beat butter until creamy. Add both sugars and continue beating for 2 minutes, scraping bowl often. Add eggs and beat just until they are mixed in. Beat in the Bourbon. Scrape sides of bowl again.
Thoroughly mix together flour, baking powder and salt and gradually add to batter, stirring just until blended. Stir in chips and nuts.
Drop by very generously heaping tablespoon 2 inches apart on parchment lined or lightly greased baking sheets. Bake for 12-14 minutes or until edges are nicely browned.
Makes about 24 cookies
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