These cookies are soft and chewy and super easy to make. You will not be sorry if you double this recipe.
- 1/2 C butter, softened
- 1/2 C brown sugar, packed
- 1/3 C granulated sugar
- 1 egg
- 2 T bourbon
- 2 t vanilla extract
- 1 1/2 C all-purpose flour
- 2 t cornstarch
- 1/2 t baking soda
- 1/2 t salt
- 1 cup semisweet chocolate chunks (or high quality chocolate chips), or a mixture of semisweet and unsweetened
In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg, bourbon and vanilla extract, and beat on medium-low speed for another minute until combined. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in the chocolate chunks/chips by hand until just combined.
Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours, for best results. Baking them without this chilling time will result in flatter cookies.
When you are ready to bake the cookies, preheat oven to 350. Place chilled dough balls at least 2 inches apart on a Silpat-lined baking sheet.
Bake for 10-12 minutes until the edges are just set and the cookies are slightly golden on top. (The centers may look a bit undercooked.) Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
This recipe is adapted from Ali at givemesomeoven.com