Ingredients

• 1/2 cup Butter unsalted
• 1/2 cup Evaporated Cane Sugar
• 1/4 cup Coconut Sugar
• 1 tsp Vanilla Extract
• 1 Tbsp Bourbon
• 1 Egg
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Corn Starch
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Dark Chocolate Chunks
• 1/2 cup Pecans chopped

Instructions

1. Heat oven to 350°F. Microwave butter for about 30 seconds to soften (do not liquify).
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add vanilla, bourbon and egg. Beat on low for about 15 seconds.
3. Add flour, cornstarch, baking soda and salt. Mix until crumbles form. Use hands to press dough into a ball. Add the chocolate chips and pecans. Use hands to incorporate.
4. Bake for 10-12 minutes until cookies are puffy and starting to turn golden. Cool on baking rack for 10-15 minutes before serving.