I am on a real cookie high recently. Usually, I stick to basic chocolate chip cookies, but these past few months I have wanted something a little different. I shared some wonderful Chocolate Chip, Espresso & Marshmallow Cookies in January, and now I’m sharing these smoked bourbon cookies with dark chocolate chunks. They are pretty much perfect.
The recipe makes 24 smoked bourbon cookies, so if you’re anything like me, you will make the full batch, bake a few and throw the rest of the cookie dough in the freezer. I just roll it up into a sausage, cover it in plastic wrap and call it a day. The cookie dough stays sort of soft in the freezer, so it’s very easy to just grab a bit and bake whenever the craving presents itself.
200 g Cane Sugar
100 g Muscovado Sugar
200 g (Vegan) Butter
4 tbsp Bourbon
2 tsp Vanilla Bean Paste
1/2 tsp Smoked Sea Salt + extra for sprinkling
100 g Dark Chocolate
275 g Wheat Flour
1 tsp Baking Soda
Preheat oven to 175° C / 350° F.
Combine the two sugars. Add in the butter and whisk together until fluffy. Roughly chop the chocolate. Now mix in the bourbon, vanilla, smoked sea salt and chocolate chunks. Sift in the flour and baking soda and stir everything with a spoon. Make sure all flour is incorporated. Roll cookie dough into balls*, place on a parchment lined baking sheet, sprinkle smoked sea salt on top and bake for 8-10 minutes. The cookies should be very soft still, but golden brown. Transfer with the parchment to a wire rack to cool.
*If you want regular sized cookies, roll the dough into lime sized balls. If you prefer smaller cookies, aim for a walnut sized ball.