Bourbon & Sea Salt Chocolate Chip Cookies
Over the years I’ve made endless (endless!) lists about my favorite chocolate chip cookie recipes. And, while I like making all of them, I am still searching for new ones. Last week I was inspired by an article on Food52 and wanted to recreate Phyllis’s recipe. However, I didn’t want to use walnuts since many of my daughter’s friends are allergic. I also had a different selection of chocolate on hand. And, I was jonesing to try my big new bottle of bourbon extract.
The result? A brand new chocolate chip cookie for my repertoire that inspires the feeding frenzy outlined by Phyllis. It is crisp on the outside, soft and chewy on the inside, and filled with layers of decadent chocolate. The bourbon extract lends the cookie a deep, almost smokey-sweet flavor that resonates with the bitter dark chocolate, while the sea salt provides just the right finish to balance it out. As for my list, this is currently at the top and will likely settle somewhere in the middle amongst my favorite specialty cookies. If you want to try it, like Phyllis, I’ll be stocking them in my freezer.
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cup regular semisweet chocolate chips
- 1 cup coarsely chopped dark chocolate
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons bourbon extract or dark bourbon (the alcohol will bake off)
- 1 tablespoon sea salt
- Preheat oven to 375° F.
- Sift flour, baking soda, and salt. Set aside.
- In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add the eggs one at a time, followed by the bourbon, mixing for 5 seconds after each addition.
- With the mixer on low add the flour mixture until just combined. Scrape down the sides. Add the chocolate chips and mix until just incorporated.
- Line two baking sheets with a silpat or parchment paper. Use a cookie scoop to scoop the dough into 2-inch round balls onto the cookie sheet. Sprinkle the top of each one with sea salt. Bake for about 8 to 10 minutes, or until the middle is just set. Let them cool on the cookie sheet for 2 minutes, then remove to the wire rack to cool completely.