Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1/4 cup bourbon1 cup all-purpose flour3 tablespoons baking cocoa1/2 cup miniature semisweet chocolate chips1 cup coarsely chopped pecans
Preparation
In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours.
Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.
