Chocolate Pecan Bourbon Balls

No holiday cookie tray is complete without something chocolate, and the following Chocolate Pecan Bourbon Balls will satisfy the most passionate chocoholic. These fabulous cookies contain a double dose of chocolate and are coated with toasted pecans.

Don’t confuse these crisp-on-the-outside, gooey-on-the-inside baked cookies with the no-bake variety of bourbon balls; the bourbon flavor is not strong or overpowering, and it complements the luscious rich chocolate.

Chocolate Pecan Bourbon Balls are sure to become favorites – not only for the holidays, but all through the year.

5 dozen cookies

1 cup butter
1 cup brown sugar
1/2 cup bourbon whiskey
2 cups flour
6 tablespoons cocoa
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
2 egg whites, beaten with 2 tablespoons water
2 cups finely chopped pecans

1. Preheat the oven to 350°.
2. Cream the butter and brown sugar until light; beat in the bourbon until smooth.
3. Measure the flour, cocoa, and salt in a fine strainer and sift it over the butter mixture.
4. Mix well; stir in the chocolate chips.
5. Place the egg white mixture in a bowl; place the chopped pecans on a plate.
6. Scoop tablespoon-size balls of dough; roll until smooth.
7. Dip into the egg white mixture then roll in the pecans.
8. Place 2" apart on parchment-lined baking sheets.
9. Bake 13-15 minutes or until the balls are still soft but have a light crust.
10. Remove the cookies from the oven and let sit on the baking sheet 5 minutes before transferring to cooling racks.
11. Store in an airtight container at room temperature up to 2 weeks or freeze for longer storage.

Recipe Source: http://www.bellaonline.com/articles/art1995.asp