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
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Ingredients
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2 cups
(256g) all purpose flour
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1/2 cup
(52g) rye flour
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1 teaspoon
kosher salt
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1/2 teaspoon
baking soda
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12 tablespoons
(170g) unsalted butter, at room temp
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3/4 cup
(160g) dark brown sugar
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3/4 cup
(149g) granulated sugar
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1
large egg
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3 tablespoons
bourbon
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2 teaspoons
vanilla extract
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1 cup
(170g) dark chocolate, chopped somewhat finely or mini chips
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1/2 cup
(85g) dark chocolate, large chunks or discs (feves or pistoles)
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flaky sea salt, like Maldon salt
Directions
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Whisk dry ingredients together to thoroughly combine. Set aside.
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Cream butter and sugars in a mixing bowl until light and fluffy, about 5 minutes.
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Beat in egg, bourbon, and vanilla. Scrape down the bowl as needed.
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Add flour mixture and mix to just combined. Add chopped chocolate, gently stir to combine. Fold in chocolate chunks.
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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.
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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.
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Cool on the baking sheet completely before transferring to storage container or serving plate
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