I was putting together a batch of chocolate chip cookies when I realized that I didn't have quite enough brown sugar. I added in the last of my raw sugar infused with vanilla bean and bourbon. That sugar is a little piece of heaven in your coffee.
As the sugar hit the creamed butter, its perfume wafted up from the mixing bowl like a revelation. Bourbon vanilla and chocolate .... Oh my. I sloshed some bourbon into the bowl. After a reverential inhale and very little further reflection, I sloshed in a little more.
The cookies were wonderful. No obvious bourbon taste, just an added richness and complexity that highlighted the dark chocolate flavor.
This is the recipe I started with from savorysweetlife.com
I added in about 5 Tablespoons of good bourbon.
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups (12 oz) all-purpose flour
- 3/4 tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 1/4 cups semi-sweet chocolate chips
- Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes). Add both eggs and vanilla and beat for an additional 2 minutes.
- Add in a good slosh of bourbon.
- Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
- Finally stir in chocolate chips until well distributed. The cookie batter should be somewhat thick.
- Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Allow the cookies to cool on the paper for at least 3 minutes before serving.