Let me apologize in advance.
If you make these cookies, you won’t be able to stop at one. They don’t hide any veggies. They aren’t healthy… unless you count the partial sugar substitute. They are addictingly good. You will brave salmonella to eat the batter.
So what makes these cookies strange? Booze. It doesn’t have to just be for drinking; it also makes a tasty cookie! Who knew?!
The bourbon isn’t strong here; it merely adds a hint of caramel and enhances the vanilla in the cookie. I used Four Roses, which is a lighter, almost fruity bourbon.
No bourbon? You could use Frangelico or another liqueur. Or you could leave it out…
if you’re crazy.
Bourbon aside, this is a classic chocolate chip cookie. They are a teensy bit under-baked, resulting in a decadent, doughy center. Get your cold glass of (almond) milk ready.
There are some specific instructions. Don’t skip them.
Browned butter will elevate any dessert recipe you make to a whole new level. Be patient and let the dough chill in the fridge. It helps with spreading and allows the flavors to come together making an even more irresistible cookie.
If you want a healthy dessert, check out these Granola Cookies or these Chocolate Avocado cookies. If you have one of those weeks where you need to get down and dirty to treat yourself, do it with boozy cookies.
Why the treats this week? I quit my job and started a new one. It’s a good thing. I will miss my old team, but this job is more in-line with what I want to be when I grow up (in the world of marketing/product management). Changing jobs is scary and exciting all at once…. but it’s already clear to me that I made the right choice!
I deserve a cookie.
Bourbon Chocolate Chip Cookies
- 2.25 C (280 grams) all-purpose flour
- 1 tsp baking powder
- 1.5 tsp cornstarch
- 3/4 C (1.5 sticks or 170 grams) salted butter, browned
- 3/4 C (150 grams) dark brown sugar, loosely packed
- 1/2 C (100 grams) xylitol (or sugar)
- 1 large egg + 1 egg yolk, room temperature*
- 1 tsp vanilla extract
- 1.5 T bourbon (I used Four Roses)
- 1 C semi-sweet chocolate chips (or chunks)
In a large bowl, whisk together the flour, baking soda, and cornstarch. Set aside.
In a medium bowl, beat browned butter and sugars together. Beat in the egg, followed by the egg yolk. Add the vanilla and bourbon.
Pour the wet ingredients into the dry ingredients and whisk together. The dough will be very soft. Don’t worry.
Fold in the chocolate chips. Cover the dough and chill for at least an hour, or overnight. *Do not skip this step*
When ready to bake, heat oven to 325 degrees. Line 2 large baking sheets with parchment paper .
Remove the dough from the refrigerator and roll the dough into balls (~1 heaping tablespoon each). Shape them into tall balls to help them bake up to be thick. Place them on the lined cookies sheets with ~1 inch of space between (they will spread).
Bake the cookies for 11-12 minutes. Don’t bake them any longer!!! They should look soft and under-baked. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. They will continue to bake on the cookie sheet.
*Note: Room temperature egg/egg yolks are best for even disbursement.
Inspired by Sally’s Chewy Chocolate Chunk Cookies.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
“The difference between a success and a failure is that a failure runs away from his fears while successful people run towards their fears.”
Have you ever quit a job? It’s the most nerve-wracking thing to do!
What is your favorite decadent cookie?