Place cookies in the food processor bowl equipped with a steel blade and pulse the cookies until finely crushed. Be sure to use the pulse function, as continuously running the food processor can turn the mixture into a butter-like consistency.
In a deep bowl, combine the crushed vanilla wafer crumbs, chopped pecans, 3/4 cup powdered sugar, and cocoa.
In a separate bowl, whisk the bourbon and corn syrup.
Pour the bourbon mixture into the dry mixture; mix and blend well until a soft dough forms.
Cover and chill for 20 minutes.
Remove it from the fridge, scoop small sections of dough, and form them into 1-inch balls. Then, roll them in powdered sugar. Store in refrigerator for 30 minutes before serving.
For a more intense flavor, make the bourbon balls 3 days in advance.