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.
took your recommendation to heart went out and bought Buffalo Trace bourbon, made your cookies last night and they turned out to be very delicious treat, pre-Christmas baking, my son (22years old) sends big thanks, looking for some more free time over the holidays so I can pay special attention to your book sitting on a pile of “new” cookbooks in my collection, thank you for the inspiration and wish you lots of great ideas and happy holidays……………Sonja
How many cookies does this make?? Looks delicious. I want to make them for my work’s luncheon.
About 24-30 cookies.
I made these the first time about a week ago – this time I added chopped pecans and instead of rolling them in powdered sugar, I did a mix of raw sugar and cocoa powder.
My husband liked them the first time around, he said adding the pecans and using cocoa powder made it even better this go around!
Can i use whiskey instead of bourbon?
Of course. Any alcohol you like. Especially since bourbon is a type of whiskey.
could I make the dough ahead of time and freeze?
Yep. We do all the time and it works great. Just allow them to thaw for 30 minutes or so before. They keep their ball shape more when colder.
Looks absolutely delicious! I reckon I could eat about 100 of those chocolate cookies.
Gorgeous cookies..and lovely pics..I could easily gobble some from the plate..hihihi..
they look yummy!
Will definitely make this. Can’t pass a good chocolate cookie 🙂
Maker’s Mark on this home front will be making these cookies ASAP!
These look delicious. Every year we try to have a big post holiday blues Southern Blues party at my cousin’s house and these will be perfect! Can’t go wrong with chocolate and bourbon. BTW – have you ever been to the Thirsty Crow in Silverlake? I am not much of a bourbon drinker but they have some amazing cocktails. I had one where one of the ingredients was “magic” which we figured out was a whole nutmeg in the bottom of the glass and it was divine.
We haven’t been to Thirsty Crow yet. Thanks for the great recommendation. We’ll have to check it out soon!
These sound perfect for an after-game-day treat – instead of a “sippy-cup” for the road! I want you to know that I ordered two cookbooks, one for me and one for my sister…we both love it! Not only is it beautiful, but the recipes are the kinds of things we want to eat! I’ve had your book for about two weeks now and have already made 6 dishes…loved the Roasted Corn Tabouli – even in November it was great! I made your Hearty Celery Root Soup for my book club lunch this week and everyone asked for the recipe – no surprise there, it was fabulous and I’d never had celery root before! I plan to cook my way through your book – it will keep me fat and happy through the holidays for sure! xo, Nan
So glad you are loving the recipes! Love that we are keeping you happy!
So tasty looking but they didn’t turn out at all for me! 🙁 The balls stayed balls and we crumbly and dry. I’m sure I over cooker them a bit but shouldn’t they have flattened a little bit? I feel like there is a wet ingredient missing. When the batter left the fridge it was more like fudge. What sis I do wrong?
They don’t flatten much, and the dough is fudge like. You might try chilling them a bit less, and like most cookies, if they are overcooked they will be dry.
Bourbon + chocolate is fantastic! Love the idea of adding a little bourbon to my cookies!
I can’t wait to make these!
My current favorite bourbon is Tuthilltown Spirits’ Baby Bourbon, made in their distillery here in upstate New York.
Haven’t tried Tuthilltown yet. I’ll have to keep an eye out!
Yes! Buffalo Trace is a favorite of ours as well. Not to toot my own horn (since it isn’t my original recipe anyway) but I believe you two once pinned the Vermontucky Cocktail from my blog with Buffalo Trace in the background 🙂
Blantons is my favorite fancy bottle. Four Roses is pretty hip around these parts but I find it a bit sweet for sipping (Pendleton, same). We’re pretty partial to Old Overholt when it comes to rye — or — any day! But for the price point, for every-day, just-got-home-from-work-pour-me-a-bourbon, I am a Jim Beam girl at heart. White label, standard. Just hard to beat!
These cookies look like an espresso version my grandmother used to make…. espresso snowballs, I believe they were called. Love your twist! Cheers!
Your photos of the Vermontucky cocktail were great, and the it sounds so delicious. I haven’t really explored the ryes too much yet, so it looks like I need to grab a bottle of Old Overholt and sample a bit. Thanks for sharing your favorites.