Author Notes
These be the cookies for the grown ups. First, the chocolate hits you. Then the bourbon smacks you right between the eyes. I may never make another chocolate cookie. Adapted from Bon Appetit. —HalfPint
Ingredients
-
2 cups
(256g) all purpose flour
-
1/2 cup
(52g) rye flour
-
1 teaspoon
kosher salt
-
1/2 teaspoon
baking soda
-
12 tablespoons
(170g) unsalted butter, at room temp
-
3/4 cup
(160g) dark brown sugar
-
3/4 cup
(149g) granulated sugar
-
1
large egg
-
3 tablespoons
bourbon
-
2 teaspoons
vanilla extract
-
1 cup
(170g) dark chocolate, chopped somewhat finely or mini chips
-
1/2 cup
(85g) dark chocolate, large chunks or discs (feves or pistoles)
-
flaky sea salt, like Maldon salt
Directions
-
Whisk dry ingredients together to thoroughly combine. Set aside.
-
Cream butter and sugars in a mixing bowl until light and fluffy, about 5 minutes.
-
Beat in egg, bourbon, and vanilla. Scrape down the bowl as needed.
-
Add flour mixture and mix to just combined. Add chopped chocolate, gently stir to combine. Fold in chocolate chunks.
-
Scoop ~3-Tb portions of dough (slightly smaller than a golf ball), rolling into balls.. Place on a flat tray or baking sheet. Refrigerate for at least 3 hours and up to 24 hours.
-
Heat oven to 350F. Transfer dough balls to parchment lined baking sheet, spacing 2-3 inches apart. Place a pinch of sea salt flakes on top of each ball. Bake 14-18 minutes. These should not brown much.
-
Cool on the baking sheet completely before transferring to storage container or serving plate
See what other Food52ers are saying.