Butter Bourbon Chocolate Chip Cookies
- 345 gram sticks unsalted sweet cream butter
- 1 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 45 ml bourbon
- 2 tsp pure vanilla extract
- 2 large eggs + 1 egg yolk
- 4 cups all-purpose flour
- 2 tsp cornstarch
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 1/2 cups chocolate chips/chunks
Place the butter in a saucepan and melt it down. Make sure you do not let your butter get burned, once you begin to smell the unmistakably nutty aroma of browned butter, remove from heat
Let the butter cool down for a bit then mix it by hand with the sugar until it is mixed
Add eggs and egg yolk, one at a time, then continue to mix it thoroughly, while mixing start adding the bourbon and vanilla
In an separate bowl, combine flour, cornstarch, baking soda and salt.
Slowly add the flour mixture to butter mixture, to combine the two mixture.
Throw in the chocolate chips/chunks, after mixing it put it n a container that can be closed and set it in the fridge for 6 hours
Once the dough mixture has refrigerated, preheat oven to 350F (177C) and line cookie sheets with parchment paper.
To measure of good cookie sizes use an 1/4 sized measuring cup and drop the dough onto prepared cookie sheets, flatten the balls of dough balls gentle. Let it bake for 10-12 minutes.
Let the cookies cool down for a good 10 minutes on cookie sheet before transferring to cooling rack to cool completely.