Salted Chocolate Chip Bourbon Cookies
Sometimes you just need a little something.
Makes 1 1/2 to 2 dozen 2 to 3-inch cookies
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/4 cup, scant, granulated cane sugar
- 1 tablespoon dark molasses
- 1 large egg
- 3/4 teaspoon vanilla extract
- 2 tablespoons (3/4 ounce) bourbon
- 3/4 cup plus 2 tablespoons whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped (1/2- and 1/4-inch chunks and smaller flakes) good quality dark chocolate
- 1/2 cup chopped (1/2- and 1/4-inch chunks and smaller flakes) bittersweet chocolate
- 1/2 cup toffee pieces
- flaky sea salt for sprinkling
- Preheat oven to 325ºF. Line two cookie sheets with parchment paper (or grease lightly with butter).
- In a large bowl, stir together the butter, brown sugar and granulated sugar. Stir in the egg. Stir in the vanilla and bourbon, and set aside.
- In a medium bowl, sift or whisk together the wheat and all-purpose flours, baking soda and sea salt. Stir the flour mixture into the butter/sugar/egg mixture until just combined, then gently fold in the chopped chocolate and pecans.
- Cover the dough and let it sit at room temperature for at least 30 minutes on the counter or overnight in the refrigerator. The dough needs to relax and have extra time to absorb the additional liquid. Be sure to let dough come to room temperature before baking.
- Form 1″ balls of cookie dough, placing them 2 inches apart on the lined baking sheets. Top each ball with a tiny pinch of flaky salt.
- Bake the cookies in the preheated oven until the edges are set and just beginning to color, 8-12 minutes, rotating the pans from front to back and from top to bottom halfway through to ensure even baking. The cookies will look under-done. Top with a bit more salt, if you like.
- When cooled, store cookies in airtight container. They should keep for up to three days.
Adapted from The Bonjon Gourmet