Bourbon Chocolate Chunk Cookies

Bourbon and chocolate, the ultimate combination and a delicious boozy cookie.

I started to get into boozy cookies after losing a couple of baking competitions at work to rum cakes. No matter how ooey gooey my cookies or fudgey my brownies were, I couldn't compete with rum cake! So I thought, what if I could make my signature cookie...but with alcohol...and these delightful bourbon chocolate chunk cookies were born! Bourbon seems to be a favorite in the baking world to add to desserts, and chunks of chocolate have a better presentation (in my opinion) than chocolate chips. One word of warning: you do have to freeze these cookies to get that amazing bourbon flavor in every bite. But once you do, you'll see that the wait is well worth it! So here is one of my holiday gifts to all of you: a delicious batch of these cookies that smell amazing, have the best texture and just the right amount of chocolate and bourbon whiskey. Enjoy!

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Bourbon Chocolate Chunk Cookies

Makes 16 cookies*

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 1/2 tsp pure vanilla extract

• 2 tbsp bourbon

• 1/2 tsp baking soda

• 1 tsp salt

• 1 1/2 cups + 1 tbsp all-purpose flour

• 4 oz semi sweet chocolate bar, cut into bite sized chunks* (about 1/2 cup)

• 4 oz milk chocolate bar, cut into bite sized chunks* (about 1/2 cup)

* See my notes

Instructions

1. Line a freezer bag with parchment paper.

2. In a large bowl, heat the butter until it is just melted and let cool.

3. Pour both sugars in to the butter and whisk until combined.

4. Add the egg, vanilla extract and bourbon and whisk until smooth.

5. Add the baking soda and salt and whisk until combined.

6. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture and fold with a spatula to combine.

7. Chop up your chocolate bars and fold into the dough with a spatula.

8. Scoop the dough unto the parchment paper lined freezer bag.

9. Put the bag of dough in the freezer and let it sit for a minimum of 8 hours, but overnight is better. Letting it sit for a longer time makes the flavor so much stronger!

10. When you're ready to bake, preheat your oven to 350 degrees. Then place the frozen scoops on your baking sheet and bake in the oven at 350 degrees for 10-11 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

11. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes or until they settle into the shape.

12. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• *I recommend using a 2.5 tbsp scoop (large) or larger for these cookies, because a bigger cookie = more bourbon in every bite! Large scoops yield about 16 cookies.

• Using a 1.5 tbsp cookie scoop (medium) should yield about 24 cookies. Remove a minute of baking time for medium scoop cookies.

• I use king-sized candy bars (Hershey's symphony milk chocolate bar and Ghirardelli or Baker's semi sweet chocolate bars) for these cookies, but feel free to use whatever chocolate you like or the best quality you can find.I think semi sweet pairs excellently with the bourbon flavor, but I love milk chocolate, so I included them too.

Photos