Hey Chitlins! Y’all like the new makeover? I know it’s not drastic, just a few tweaks here and there (hello can we say, “Loving the rounded picture corners?!” I certainly can). I went on a cookie baking spree this weekend, some to photograph for the new header (which may still get some tweaks) a few because I impulse bought a bag of key limes (OMG they’re so tiny and squee!) and then these cookies.
About two weeks ago I found out that my mentor at work had taken a position in Chicago. Still with our company, but just not in our awesome little city anymore. It was sad and exciting all at the same time. She left on Saturday. It felt like the blink of an eye but I just know she is going to have a blast out there and it gives me just one more reason to hop a cheap flight to Chi-Town and visit this summer!
Because Nancy had made my first week at the new job so stress-free and welcoming I thought I would try to do the same for her from afar. Enter these cookies. Here’s the breakdown: dark chocolate chips, “sweet” sea salt, BOURBON. If you’re doing the math this means that you have just amped up your classic (and basic) chocolate chip cookies by a factor of at least 20 (I say 5 for the salt, 5 for the dark chocolate, and 10 for the BOURBON).
Wanna know what else makes these cookies awesome? As long as you keep them in a sealed container they stay chewy for days. Now I still haven’t mastered the giant thick chocolate chip cookies that you can get a bakeries like Levain here in New York. But I’m pretty confident I will figure it out soon enough.
Plus, it turns out that I may have found The BF’s weakness – because he definitely ate four of these in one day. And then lied about how many he ate; and then when I confronted him he said, “Well you had a bit of each of them so it’s more like WE had four cookies.” False. I kept track of my cookie eating, and I had exactly 3 and none of them were the chocolate chip ones. 🙂
*Just a Note: These cookies have a chill time of several hours or overnight to help the bourbon infuse the dough instead of just burning off right away in the oven.
- 1 cup (2 stick) butter softened
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp BOURBON
- 2¼ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp Kosher salt
- 1½ cups dark chocolate chips
- Sea Salt for sprinkling (I had some fancy Italian "sweet" sea salt that I was gifted for Christmas this year)
- In the bowl of a stand mixer cream the butter and sugar until throughly incorporated but not fluffy, about 1 -2 minutes.
- Meanwhile, whisk the flour, baking soda, baking powder, and salt in a separate bowl.
- Once the butter mixtures has been creamed, add the eggs one at a time, beating thoroughly between each addition. Add the BOURBON and vanilla and beat until incorporated.
- With the mixer on low add the flour just until no streaks remain. If you overmix the cookies can become a little tough.
- Gently stir in the chocolate chips. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Heat oven to 350F. Line a baking sheet with parchment or a silpat.
- Using a Generously sprinkle sea salt on top. Don't skimp, as the cookies spread so you'll want to make sure every bite get some salt.
- Bake for 8-12 minutes or until the middles are set and the edges have browned. Cool on a wire rack. Keep in an airtight container at room temperature.