Description
Soft cookies with an adult spin that are easy to make with a dose of bourbon and liquid smoke to highlight the dark chocolate. Enjoy with a glass of milk.
Ingredients
Scale
- 1 cup unsalted butter
- 2 ½ cups plain flour
- 3/4 tsp. baking soda
- 3/4 tsp. sea salt
- 1 cup caster (superfine) sugar
- 3/4 cup (packed) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- ¼ cup bourbon
- 1 tsp. vanilla extract
- ¼ tsp. liquid smoke, optional
- 1 cup dark chocolate chips
- Flaky sea salt, for finishing
Instructions
- In a small saucepan over medium-low heat, melt the butter until it crackles and foams. Once the foam begins to subside, the butter solids will quickly begin to brown on the bottom of the pan. Stir continuously with a wooden spoon to scrape the browned bits off the bottom. Once the butter is brown in colour and nutty in smell, remove it from the heat. Set it aside to cool.
- While the butter cools, in a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat together the cooled melted brown butter and sugars on medium speed until fully incorporated, about 1 minute. With the mixer on low, slowly add in the whole egg and egg yolk. Raise the mixer speed to medium-high and continue to beat for 1 minute, or until smooth.
- Turn the mixer to low, add the bourbon, vanilla and liquid smoke (if using), and then beat until combined, about 30 seconds.
- With the mixer on low speed, add the flour mixture and mix until barely incorporated, about 30 seconds. Add the chocolate chips, mixing until all the dry ingredients are incorporated, 30 seconds more. Cover the dough bowl with plastic wrap and chill for 30 minutes.
- Pre-heat the oven to 350 F / 170 C. Line three rimmed sheet pans with parchment paper.
- Remove the dough from the refrigerator and, using a scoop or a spoon, form the dough into 1 inch / 1 ½ oz. – 2½ cm / 42 g. balls and arrange them on the prepared sheets. Bake for 10-15 minutes, or until light golden. The cookies will look slightly under-baked and soft in the center, but they will set. Let them cool before serving.
- Category: Baking, Dessert