Chocolate Chip Bourbons

 

Ingredients
16 oz Churn Style Butter, room temperature
½  tablespoon kosher salt
1 tablespoon baking soda
½ tablespoon baking powder
1 ½ cups dark brown sugar, packed
1 ½ cups granulated sugar
¼ cup egg replacer, mixed with equal parts cold water
1 teaspoon vanilla extract
2 tablespoons bourbon
2 cups mini chocolate chips
1 c toasted pecans, roughly chopped

Instructions
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until very smooth and fluffy.
Add in the egg replacer, mixing until fully incorporated. Reduce the speed to low and mix in the vanilla and bourbon until combined. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add chocolate chips and pecans, and mix until incorporated.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
Enjoy!