Kentucky Bourbon Chocolate Chip Cookies with Bourbon Candied Walnuts

Kentucky Bourbon Chocolate Chip Cookies with Bourbon Candied Walnuts

Keep in mind – IF you are patient enough to chill the dough before baking, you’ll achieve the cakey wonderment, just as before. 

However, if you’re jumping out of your jammies to get these puppies in the oven, they’ll be super flat, and convincingly caramelized. It’s really up to you.

 

4 Tbs. Kerrygold butter
1/2 cup raw cane sugar
1 cup walnuts, chopped
1/4- 1/3 cup Kentucky Bourbon

 

In a copper pot (or really good candy-making pot), melt the butter over low heat. Add the sugar and walnuts and stir until the butter is melted, the sugar is dissolved, and the nuts are coated. Continue to stir until thick. 
Add the bourbon and keep stirring over VERY LOW HEAT to allow the “sauce” to thicken, but to maintain the bourbon flavor – you don’t want to cook it off just yet.

Once you’ve created a sticky mess, add the Bourbon Candied Walnuts to the Kentucky Bourbon Chocolate Chip Cookie dough, folding in with the chocolate chips.

Chill (if you can) for 3-4 hours, or overnight. 

 

Preheat the oven to 350 degrees.

 

Line baking sheets with parchment paper and form the dough into 1” balls.

 

Space the dough balls 1” apart on the prepared baking dish.

Bake at 350 for 14-15 minutes.

 

Bake until golden brown around the edges, 14–15 minutes. Allow to cool slightly before transferring to wire racks to cool completely.