Bourbon Dark Chocolate Crack Cookies Recipe
Want to learn more about Whisky? Here’s our Whisky Guide. These chocolate crack cookies are bad-ass cookies. Ones that are nearly impossible to mindlessly eat.
Chocolate Crack Cookies
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. Chocolate crack cookies with a little swagger. This little bad boy is originally inspired by a cookie from David Lebovitz’s amazing Ready for Dessert. 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.
Bourbon and Chocolate Together
“Why not extend the smokey, subtly sweet pleasure of bourbon in chocolate crack cookies?” 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 for cocktails & cooking (not too shabby for sipping either) is Buffalo Trace or Bulleit. Both have great character, smooth, goes great in cocktails, nice straight up, and is an incredible price for the quality.
I’d love to hear your favorites.
-Todd
BTW – For those of interest in whisk(e)y – we wrote up a little Guide to Types of Whisk(e)y to share a bit of what we’ve come to know.
This was originally published in 2013 and was updated in 2019.
Dark Chocolate Bourbon Crack Cookies
Ingredients
- 3/4 cup (100g) all-purpose Flour
- 1/2 teaspoon (3g) Baking Powder
- 1/4 teaspoon (1g) Kosher or Sea Salt
- 8 ounces (225g) Dark Chocolate, chopped
- 3 Tablespoons (45g) unsalted Butter
- 2 Tablespoons Bourbon
- 2 large Eggs , room temp.
- 1/3 cup (65g) Sugar (+ extra for coating cookies)
- Confectioners Sugar (for coating cookies)
Instructions
- In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
- Combine the dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
- Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
- Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).
- Preheat oven to 325°F. Line a couple baking pans with parchment paper.
- Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
- Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake them.
- Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.
Bourbon! Chocolate! Were you writing this for me? My favorite is Maker’s 46. I’m almost out, so I will definitely try Buffalo Trace. I can’t wait to try these cookies.
Maker’s 46 is nice. Love that bourbon too.
What’s the texture of the cookies?
Hi Candice. They have a soft, dense texture. Not quite fudge-like.
Ahhh! These are my uncle’s favorite cookie ever! We used to make him a bunch every year for his birthday. We use a recipe from the Betty Crocker Cooky Book, never thought to add anything exciting to them. Super excited to try these this year! 🙂 And I think some mini chocolate chips (or chopped dark chocolate) would be another awesome addition.
Indeed! Have been making these cookies (minus the bourbon!) aka Chocolate Crinkles from mom’s 1960s Betty Crocker Cooky Book for 40 years. The bourbon will make them all grown up. What a pleasure!
You had me at bourbon! And mine is Knob Creek…Manhattan…on the rocks…2 cherries…extra ice:)
Knob Creek used to be my go-to as well. Love that you have your cocktail choice nailed and defiant.
Buffalo Trace is my favorite for baking, and it is fantastic with chocolate. My husband drinks it and I bake with it … a perfect match!
Ummm, oh my gosh I want all of these!
I always love the idea of Bourbon in dessert. Doesn’t it make everything more special? Especially more so now since it’s year end.
I don’t drink bourbon, but I sure as hell love to eat it. And you can’t go wrong when you start out with a David Leibovitz recipe. Yum!
Earlier this year I started digging into my family ancestry and turns out my great-great-great grandfather was a whiskey distiller pre-prohibition who at one point was outselling Jack Daniels! Members of my generation of the family tree are resurrecting the family business and recently started producing Belle Meade bourbon (Greenbrier Distillery). I may be partial, but it’s the best and my favorite to sip and throw into recipes! I wrote about the discovery on my blog: http://www.pbpickles.com/2013/03/bourbon-apple-bread-pudding-vanilla-bourbon-ice-cream/.
Cheers!
That’s awesome! Thanks for sharing. I’ll have to keep an eye out for the Belle Meade too.
I’m with Averie on this one… what is not to love about that combo of flavors! I bet they can become deadly addictive! Great job again!!
They’re gorgeous! Chocolate & bourbon & cookies! I’ve only made ice cream with bourbon and baked beans, and have used it in cake batter, but never in cookies. Must try! Pinned 🙂
Holy moly! These are awesome! I love the dark chocolate and bourbon together. So good!
YES!! These look freaking fantastic! And the bourbon in there is fab.
I can’t wait to start the into cookie baking season, this is a nice foretaste.
Love baking with booze especially in combination with chocolate!
Thanks for sharing!
These are always made every year by me and my mum. They are so easy and yes they are so addictive! I like to add peppermint schnapps to mine but the idea of bourbon sounds deleicious
I’m not a lover of bourbon, but when I saw this recipe, peppermint schnapps came to mind.
I do not drink bourbon, but I like the idea of adding it to cookies 🙂