There are cookies, and then there are bad-ass cookies. Ones that are nearly impossible to mindlessly eat. After the first bite, they stop you and make you take a look at what it was you just sunk your teeth into. These are one of those.
A deliciously, rich chocolate and bourbon rifted cookie. A chocolate cookie with a little swagger.
This little bad boy is originally inspired by a cookie from David Lebovitz’s amazing Ready for Dessert. We’ve been smitten with his recipe for quite a while now, posting another adaptation with dried cherries and Luxardo a couple years ago. As with most recipes that our hearts are fond of, we’ll tinker and tweak to suit our moods or particular cravings.
Those who know us will attest to our love of bourbon. For me in particular, I’d have to say it ranks number one amongst my favorite spirits. Give or take a day or two when a smooth rum or feisty tequila catches my tongue. The age of bourbon has never been so extraordinary, with so many exceptional craft distillers creating such a range of great bourbons to enjoy.
“Why not extend the smokey, subtly sweet pleasure of bourbon in a chocolate cookie?” I think to myself one day. Well, I didn’t think it in so many words, it was more like, “Bourbon… Chocolate… must have!” and soon this cookie was devised.
So for all of you bourbon lovers out there (BTW if you are in NYC in the flatiron district, there is a great bourbon bar on 26th called Maysville – tons of bourbons and good food – thanks Rachel for the recommendation- you rock!)… Sorry, “squirrel” moment. So for all of you bourbon lovers out there, please share your favorites. It is always a pleasure to find another great bourbon.
My favorite go-to is Buffalo Trace. Great character, smooth, goes great in cocktail, nice straight up, and is an incredible price for the quality.
I’d love to hear your favorites.
Yield: 24-30 cookies
Total Time: 3 hours
Adapted from Ready for Dessert by David Lebovitz. For a cherry version, we posted another adaptation previously here. We will often freeze the chocolate dough balls after they've been coated with the regular sugar, and when ready to use, thaw for about 30 minutes, coat in confectioners sugar and bake. The dough can be refrigerated for up to 5 days or frozen for up to 1 month. These chocolate cookies are best eaten while still warm (aren't most cookies) or at least the same day.
Preheat oven to 325°F. Line a couple baking pans with parchment paper.