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Rich and chewy double chocolate sugar cookies spiked with bourbon and rolled in bourbon-infused raw sugar for a satisfying crunchy finish. The result is a brownie-like chocolate cookie with a beautifully crinkly top that’ll knock your socks off!
At this point, I’ve baked bourbon into bundt cakes and brownies, bourbon balls and caramel sauce… it’s about time it made its way into some cookies.
This is one of those recipes that exceeded my expectations on the first try. I wanted a soft, chewy chocolate sugar cookie, and boy did these deliver. And the beautifully crackly top? Well, that was an unexpected bonus.
I incorporated the bourbon in the dough itself as well as in the bourbon-infused sugar in which the cookies are rolled.
To make bourbon-infused sugar, combine raw turbinado sugar with a few teaspoons of bourbon in a mason jar, and then shake the dickens out of it until the sugar is evenly moistened with fragrant Kentucky gold.
Even with such a small amount of bourbon, the sugar is still rather moist and clumpy (a bit like wet sand). I wasn’t sure it was going to work at first, but the overall effect is gorgeous, with clumps of glittery sugar crystals clinging to the crackly chocolate top. More geode than cookie, if geodes were edible and tasted like vanilla and chocolate.
from Love and Olive Oil http://ift.tt/2G4AxCv
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