Salted Bourbon Chocolate Chunk Cookies
A boozy little cookie is the best kind of cookie, dontcha think?
A boozy cookie is a happier cookie.
A boozy cookie is a tastier cookie.
A boozy cookie is a more confident cookie.
A boozy cookie is the kind of cookie that makes other cookies wish they were a bad-ass boozy cookie, too.
Boozy cookies are the BEST! Let’s eat some.
I just couldn’t resist starting off cookie season with a touch of booze, and the delightful taste of bourbon felt like the perfect liquor-laden fit. Ever since I made my bourbon, bacon, and brown sugar monkey bread I’ve been in love with the idea of baking with bourbon, so it was only a matter of time before I touted this combo once more. Plus, there’s just something about bourbon that feels all sorts of warm and homey, isn’t there? It’s the kind of drink that conjures up images of toasty fireplaces, snuggling under blankets, and snow falling outside, it’s like the perfect winter-weather drink. So when I decided to amp up your basic chocolate chunkers into something majorly BOOZY, I knew my good friend bourbon would come in handy.
I’m sure you’re curious as to whether I actually drink bourbon. Well… let’s take a guess.
Did I fight in WWII?
Do I live in Brooklyn?
Do I wear reading glasses to be trendy?
Am I Don Draper?
Alas, the answer to all of these is a definitive no, though it should be noted that I look very lovely in glasses. Bourbon as a drink is just not a great fit for a champagne-and-vino kinda gal like me, but that doesn’t mean I can’t enjoy it in other ways, no? And if those other ways happen to be inside an all-brown sugar + extra buttery cookie with a salted sparkling on top, doesn’t that actually make me the coolest person ever?
Yes… yes it does.
Perhaps you yourself are a bourbon drinker, or maybe the man in your life is, or maybe the thought of brown liquor makes you sneeze. Either way, TRUST me – You will love these cookies. I’ve found that the secret to successful bourbon baking is the proper ratio of brown sugar to butter to bourbon. There’s just something about this triple B combo that completely sings – It’s hard to even describe, but uch, does it work. The taste is vaguely butterscotch-y with mellow, sweet hints of bourbon, it’s a downright delightful flavor that makes these cookies extra, extraaa eatable.
Like, seven-cookies-at-a-time, eatable, because you know how excessively I roll.
So that magic ratio? It’s a simple sliding scale of 1 cup brown sugar, 1/2 cup butter, and 1/4 cup bourbon. For awhile my novice little baker self thought that light & dark brown sugars were totally interchangeable (cute, right?) but that was a HUGE mistake. Dark brown sugar is faaar superior to that light baloney, so always go for the dark stuff, especially with this recipe. For the bourbon, make sure it’s a quality brand – Bulleit, Jim Beam, and Maker’s Mark are all good choices – and that the butter is most definitely salted.
YUP! I salted these bad boys too.
To salt or not to salt was never really a question, because it just seemed like the most perfect finishing touch. You’ll note this in the recipe, but I actually rolled my dough rounds into sea salt rather than sprinkled it on top. First – this method is cleaner; Second – it gives a stronger salty taste; Third – those extra-large flakes look great in pictures. So if you like a touch of salt but nothing too too strong, opt for the sprinkling route instead.
And those ever so prominent chunkers? Amaaazing! I prefer a roughly chopped chocolate bar to boring old chocolate chips, but choose whichever fits your vibe best. BUT, if you do go the chocolate chunk route? Green & Black’s Milk Chocolate Bar is one of my favorites, so I’d recommend that.
EL FIN. (the end)
Salted Bourbon Chocolate Chunk Cookies
- 2 cups All Purpose Flour
- 2 tsps Baking Soda
- 1/4 tsp Sea Salt + more for topping
- 1 cup Dark Brown Sugar (packed)
- 1/2 cup Salted Butter (melted)
- 1 Large Egg
- 1/4 cup Quality Bourbon
- 1 1/2 tsps Vanilla
- 1 1/2 cups Chopped Chocolate (I used 3 bars of Green & Black’s Milk Chocolate)
- Crisco to grease
- Roughly chop chocolate bars into chunks, then set aside.
- In one mixing bowl sift together flour, baking soda, and a dash of sea salt. In another bowl, combine the brown sugar, butter, egg, bourbon, and vanilla, stirring vigorously until smooth. Add the dry ingredients to the wet, then stir again until well combined. Lastly fold in chocolate chunks, then cover bowl and place in refrigerator to chill for one hour.
- Preheat oven to 350F.
- When ready, lightly grease baking sheet. Using your hands roll dough into golf ball size rounds, then transfer to baking sheet. Sprinkle a healthy dash of sea salt onto each round, then bake for 8-10 minutes until cookies are set. Remove from oven and allow to cool, then serve!
>> I actually rolled the top of my rounds in a small dish of sea salt – it’s less messy!