Preheat oven to 350.

Melt chocolate and butter on low setting in 1 minute intervals in microwave, stirring at each interval with wooden spoon until fully melted. Stir until smooth.

Stir in condensed milk, salt, vanilla and bourbon if using.

With a rubber spatula stir in the flour and toasted pecans, scraping the sides of the bowl as needed.

Using a rounded teaspoon drop cookie dough balls on parchment or Silpat lined baking sheets. Bake 7 minutes. Cookies will be glossy and wet and not looked fully baked.

Melt chocolate and butter on low setting, in 1 minute intervals in microwave, stirring at each interval with wooden spoon, until fully melted. Stir until smooth. Stir in condensed milk, vanilla and bourbon. Stir in flour and toasted pecans. Don’t worry. They will be fudgy and delicious. Let them cool completely and then transfer to a wire rack until bottoms are dry.

Seal in an airtight container or store in a giant zip lock bag. They keep easily for 5 days or can be frozen and thawed as needed.