bourbon & dark chocolate cookies

Bourbon and dark chocolate? Who can resist this amazing duo? Certainly not me! These soft and chewy chocolate chip cookies are feelin’ extra fancy with the addition of bourbon whiskey and fresh pecans.

what makes this recipe work

Aaron and I were invited to a food and wine pairing last night. We were instructed NOT to bring anything, because the chef would provide everything. Have you met me? It’s SOOO hard for me to show up empty-handed to a party. Especially when it’s a FOOD gathering! Let’s face it, I’m always in the mood for a cookie.

Bourbon is snuck into these cookies as a replacement for vanilla extract. The idea came to me when I was making my DIY Madagascar Bourbon Vanilla this week, and I couldn’t shake it. I also tweaked my basic chocolate chip cookie recipe by substituting coconut sugar instead of refined sugar. Did I make it magically healthy? Not hardly, but I definitely improved it a little bit.

The ingredients

• BOURBON When substituting bourbon for vanilla extract, choose one with a full flavor. I used Four Roses, which is the same variety I made my vanilla extract with.
• FLOUR Hmm… wish I could say I used some ultra-healthy alternative, but plain unbleached flour just works with chocolate chip cookies, so I rarely stray from the OG.
• COCONUT SUGAR Refined sugars are NOT good for the human body. It’s not even debatable. Is coconut sugar better? Slightly, maybe. It also adds a different flavor profile to the cookie, which makes it more intriguing. The coconut sugar also adds a caramel-like chewiness to the cookies.
• CACOA CHUNKS The brand I used today is Simple Truth Organic 72% Dark Chocolate Cacao Chunks. The square shape and pleasant taste make these my fav cacao to bake with.
• PECAN PIECES Small pieces, but not disintegrated. I know, that is not a good size reference. Check out the picture to see what I mean.
• HIMALAYAN SEA SALT This is the pink sea salt, full of trace minerals and less processed than regular table salt.
• BUTTER Room temperature butter is a must for this recipe. Set it out about thirty minutes before baking.
• EGGS Room temperature eggs are also important, use the same method as the butter.
• BAKING SODA Cookies need baking soda because it encourages these dense cookies to spread nicely, without flattening out too much. It raises the doughs pH, which slows the protein coagulation. This is important, because it gives the eggs more time to set, which creates a more evenly baked cookie. Notice how these cookies are thick, yet slightly higher in the middle.

how to make bourbon & chocolate chip cookies

The first thing I do when I get ready to bake cookies is set out the butter and eggs. Room temperature is an absolute must for getting the correct texture. I also adjust the oven rack to the middle position. It might seem like a waste of time to do one cookie sheet at a time, and I’ll grant that it does slow things down, but the cookies get the correct amount of heat and airflow. Once I set the eggs and butter out, I also begin preheating my oven. My oven is very wonky when it comes to maintaining a consistent temperature, so I try to let it preheat for a looooong time.

Line three cookie sheets with parchment paper or silpat mats. I prefer the mats for cookies, but that’s just me. In a medium bowl, combine the flour, baking soda, and salt. In a stand mixer, combine the butter and coconut sugar. Beat the sugar and butter for about two minutes, until it looks fluffy and well combined. Add the eggs and bourbon to the mixture and beat for another minute.

Once the mixture is well mixed, turn the mixer off and add all of the flour mixture to the dough. Slowly turn the mixer back on and slowly mix it until the dough is just barely combined. There will be some flour visible and the dough will look like damp sand. Over mixing the cookie dough will create a flatter, floppier cookie. Add the nuts and cacao chunks and stir about five seconds, until they are just barely mixed in.

Spoon the dough onto the lined cookie sheets. I use a 1 ½” scoop to get a consistent size. Leave the dough looking like a ball on the cookie sheet. It will flatten as it bakes, I promise! Bake at 350° for about twelve minutes. Again, my oven is a little cray, so check the first batch of cookies around eleven minutes and then monitor it until the tops look slightly browned and smooth.

I like to serve the cookies fresh out of the oven. The are best eaten within three days. A drizzle with melted chocolate and a sprinkle of flaked sea salt adds a little extra style. Bourbon & Dark chocolate cookies can be stored in the freezer for up to six months.

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead