I was told these were the best cookies he’s ever tasted.
But I’ve been hearing that a lot lately.
Maybe because the words are straight from the mouth of my honey pie…or maybe it’s because all these cookies seem to involve chocolate chips…or maybe it’s just because they are that damn good!
In any case, my dream and desire in creating these morsels of amazingness involved another part of his favorite chocolate chip cookie recipe: walnuts. But if you can believe it, I completely forgot to add those chopped nuts into the dough.
I suppose sometimes I just get busy ~ thinking.
I know the extra crunch would step up an already superb cookie to absolutely stellar.
You tell me…
They are like cake…but then they turn into a soft toffee on your tongue.
Beautiful crust-thin, light and crispy, and then chewy.
You hit the crust first, then the flavor of bourbon soaked into the chocolate gets your palate. And then, the slightest toasted caramel graham scent and sensation to surprise you at the finish, just as you think you’re done.
Pretty awesome, right?
Kentucky Bourbon Chocolate Chip Cookies
1½ cups 60% bittersweet chocolate chips
3/4 cup walnuts, chopped (optional)
2 cups all-purpose flour
½ cup rye flour + 2 Tbs.
2 Tbs. unsweetened cocoa powder
½ teaspoon baking soda
1½ tsp. kosher salt
¾ cup + 1 Tbs. butter, room temperature
¾ cup dark brown sugar
¾ cup granulated cane sugar
2 small, pastured eggs
1½ tsp. vanilla extract
1/4 cup bourbon
2 tsp. Vanilla Salt
In a large bowl, whisk together both flours, cocoa powder, baking soda, and kosher salt.
Using an electric mixer on medium speed, beat together butter, brown sugar, and granulated cane sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add eggs, vanilla, and bourbon and beat until fully. Reduce the speed to low and slowly add dry ingredients, mixing just to blend. Fold in chocolate chips (and walnuts, if desired). Chill the dough for 3-4 hours, or overnight – tightly wrapped or covered in plastic wrap.
Preheat the oven to 350 degrees.
Spoon large ¼ cup sized balls onto a parchment lined rimmed sheet sheet (or two or three), about 3″ apart.
Flatten each ball to about ¾” thick and sprinkle with Vanilla Salt.
Bake until golden brown around the edges, 14–15 minutes. Allow to cool slightly before transferring to wire racks to cool completely. HOWEVER, these melty treats are amazingly delicious while still warm – the chocolate melts in your mouth as well as in your hands.