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The Washington Post

Boozy Bourbon Chocolate Chippers

Boozy Bourbon Chocolate Chippers 34.000

Katherine Frey/The Washington Post

Holiday Cookies 2013 Dec 4, 2013

The sweetness and caramel undertones of bourbon are well suited to a classic dough recipe. Keep these chewy cookies in a separate tin for the grown-ups in the house.

Make Ahead: The dough needs to rest in the refrigerator for 12 to 24 hours before baking. The cookies can be stored in an airtight container for up to 5 days.


Servings:
34 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 34 cookies

Ingredients
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup plus 2 teaspoons granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 6 tablespoons bourbon
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup chopped nuts (optional; preferably toasted, see NOTE)

Directions

Whisk together the flour, baking soda and salt in a bowl.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer. Beat on low, then medium speed for 1 or 2 minutes, until well blended. Stop to scrape down the bowl.

Add the egg and beat on low speed to incorporate; stop to scrape down the bowl. On low speed, add the bourbon 1 tablespoon at a time, beating for about 20 seconds after each addition. Stop to scrape down the sides of the bowl.

On low speed, gradually add the flour mixture, beating until well incorporated, then add the chocolate chips and nuts, if using. The dough should dense and somewhat pliable. Cover and refrigerate for 12 to 24 hours.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper.

Drop generous tablespoons of the dough onto the baking sheets, spacing the dough at least 2 inches apart. Bake on the upper and lower racks for 6 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 7 minutes or so; the cookies should be browned on the edges and a lighter color at the center.

Cool the cookies on the sheets for 5 minutes, then transfer them to wire racks to cool completely before serving or storing.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat until golden brown and fragrant, shaking the pan frequently to avoid scorching. Cool completely before using.


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Recipe Source

Adapted from "Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites," by Carey Jones and Robyn Lenzi (Chronicle, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (7)

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Nutritional Facts

Calories per cookie: 120


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 3g 15%

Cholesterol: 15mg 5%

Sodium: 55mg 2%

Total Carbohydrates: 19g 6%

Dietary Fiber: 0g 0%

Sugar: 11g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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