Bourbon Chocolate Chip Cookies Version 2.0

Chocolate Chip Bourbon Cookies

Another example why it really is a miracle I am still running around in one piece:

This morning as I crossed a busy street which had a curbed median, fully loaded with a gym bag and my Crossfit bag.  As I hopped off the curb, my shoe came loose and I ended up semi tripping over myself while my catching leg totally gave out on me.  In an attempt to not fall completely down (while the stopped morning rush traffic all watched intently), I somehow managed to divert all muscle strength to the leg that gave out and right myself as awkwardly as possible.

It was a beautifully spastic landing.  And now my knee is bothering me.

I need a cookie.

Bourbon Chocolate Chip Cookie Version 2.0
(adapted from America’s Test Kitchen Family Baking Book)

To make this, I just took my favorite chocolate chip cookie recipe and added bourbon and cinnamon to the mix, while making some usual ChezSylvia adjustments.

Ingredients:

10 2/3 oz (2 cups + 2 tablespoons) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons ground cinnamon
12 tablespoons unsalted butter, melted (browned is even better) and cooled
1/2 cup-ish light brown sugar
1/4 cup-ish white sugar
1 large egg plus 1 egg yolk
5 tablespoons bourbon
about 6 oz mini semi sweet chocolate chips
a good handful of chopped walnuts (amazing if they were toasted)

Steps:

Preheat oven to 325 degF.

Whisk together flour, baking soda, salt and cinnamon

In the mixer bowl, beat together the butter and sugars till smooth.

Beat in egg and egg yolk and bourbon.  Do this on the slowest speed.  It sloshes a bit.

Stop the mixer, and pour in the flour mixer.  Again on the slowest speed, mix until it all just comes together.

Take it out of the mixer and add chocolate chips and walnuts and fold in by hand till combined.

I like my cookies bite size, so scoop out desired sized dough balls and roll and drop onto a parchment paper lined baking sheet.

Pop into the oven for 12 minutes.  Start checking at this point.  Once the bottoms are just starting to brown, take them out and let them sit on the hot sheet for about 5 minutes before transferring to a cooling rack to cool the rest of the way.

Devour.  Bourbon + ginger ale on ice optional, but recommended.

Chocolate Chip Bourbon Cookies

Advertisements

About chezsylvia

Engineer during normal working hours...photographer, baker, cook, runner, crossfitter and traveler the rest of the time.
This entry was posted in Cookies and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s