I made these for the Dark Matter cookie exchange and, since so many of you asked (there must’ve been upwards of two or three of you!), I’m sharing my version of this recipe. I say “my version” because I used this recipe (http://buddingbaketress.blogspot.ca/2013/04/brown-butter-bourbon-chocolate-chip.html) as a template and refined to my liking. To achieve the taste, texture and consistency I wanted, I modified the Bakergirl recipe by cutting out a 1/4 cup of cafe flour, eliminating the baking soda, baking powder, salt and cinnamon, and, oh yeah, adding just a touch more bourbon. Instead of the suggested two tablespoons, I went with cup of Makers Mark 46. And, finally, instead of milk (or dark) chocolate, I went with white chocolate because I felt it best complimented the bourbon flavour without overshadowing it.
2 cups cake flour
1 1/2 cups all-purpose flour
2 eggs (I used duck eggs because they’re richer)
2 bars white chocolate
1 1/4 cup (2 1/2 sticks) unsalted butter, browned
1 1/2 cups brown sugar (I used 1 cup light brown sugar + 1/2 cup dark brown sugar)
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 CUP BOURBON!
1. Brown your butter over medium-high heat until it attains a nutty brown appearance, then cover and refrigerate.
2. Combine your flour and set aside.
3. Once your butter has cooled, combine with brown and granulated sugar. Once creamed, add the vanilla, the eggs and, finally, the bourbon.
4. Combine with the flour (I used my hands), then put it back in the refrigerator and allow it to chill overnight.
5. The following day, chop your white chocolate.
6. Depending on how bing you want your cookies, use 3-4 white chocolate chunks per cookies. Roll them into balls, then flatten them.
7. Bake them at 350 fahrenheit for anywhere from 13-15 minutes.
8. Let them cool, then enjoy them with a glass of milk (with a shot of bourbon).
I just made a batch for Christmas. Tomorrow, Akemi and I (and the dogs) will be making the 4-6 hour drive to Montreal. We’ll head out early tomorrow morning and I’m sure it’ll be smooth sailing – despite the fact that the “change engine oil” light has been on all week and indicates I’m at 1% engine oil. Normally, I’d be worried, but Tony at the office had the oil changed and assured me it’s just a matter of resetting the indicator – which has proven all but impossible despite my various attempts.
Anyway – ROAD TRIP! Hopefully there will still be some cookies left by the time I arrive.