The Baklava Cheesecake I made earlier this month must have triggered my sweet tooth because here I am making another dessert this month. This time around I’m craving chocolate and a new cooking adventure. I can’t remember the last time I made cookies, so that’s what I decided on for this week. This recipe for bourbon chocolate chip cookies sounded like something I could handle. No rolling out the dough or cookie-cutter required, just spoon the batter onto a baking sheet. I can totally do this!
The sweetness and caramel undertones of bourbon are well suited to a classic dough recipe. Keep these chewy cookies in a separate tin for the grown-ups in the house.
I’m sure it’s no surprise that the bourbon was the most expensive item on the list of ingredients for this cholate chip cookie recipe. No worries, though, you aren’t using anywhere near the whole bottle and will have plenty left over. The rest of the ingredients were mostly pantry staples like flour, sugar, etc. and you might already have them on hand. Bonus points if you keep chocolate chips around!
Making these cookies was as easy as I expected it to be even without a stand mixer. My trusty hand mixer that I used to never use came through like a charm. One thing to watch out for is the flour. It can get messy even when you add it in small batches. Trust me, I’ve learned this by having my hand mixer spray flour all over my counter, cabinets, and floor. Now I add a little flour, stir it a little with a wooden spoon, then turn on my hand mixer. My kitchen stays much cleaner this way!
Once my cookie dough was mixed I transferred it to an airtight container and refrigerated it overnight. I thought about just covering the mixing bowl with foil or plastic wrap, but I didn’t want the bourbon to evaporate. The next day was baking. I have 2 small cookie pans and was able to bake my chocolate chip cookies in 2 batches. I was very generous with the cookie dough and ended up with 30 cookies. Here’s how the time broke down:
- 15 minutes to prep the cookie dough
- 6 minutes to prep the first batch
- 15 minutes to bake the first batch
- 5 minutes to cool the first batch on the cookie sheets
- 2 minutes to prep the second batch
- 15 minutes to bake the second batch
- 5 minutes to cool the second batch on the cookie sheets
- 20 minutes for the second batch to cool completely on wire racks
- 1 hour 23 minutes total* (not including 12-24 hours to refrigerate dough)
*You might be able to reduce the prep and baking times if you have large baking sheets and can bake your cookies in a single batch.