Bourbon Chocolate Chip Cookies
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Bourbon Chocolate Chip Cookies is a dessert recipe on Avoteb. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chunks (or chocolate chips)
Method
In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Tip in the egg, bourbon and vanilla extract, and beat on medium-low speed for another minute until combined. Tip in in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (mix in) the chocolate chunks/chips by hand until just combined.
Take a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Lid with plastic wrap and chill the dough balls for at least 2 hours, for best results. (You can bake them after less chilling time, but they will be more flat.)
When you are ready to bake the cookies, Heat oven to 350 degrees F. Set chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)
Roast for 10-12 minutes until the edges are just set and the cookies are slightly golden on top. (The centers may look ever-so-slightly undercooked.) Cool cookies on the baking sheet for about 5 minutes, then move to a wire rack to finish cooling. Plate while it is hot or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
