Bourbon Chocolate Sugar Cookies

Bourbon Chocolate Sugar Cookies is a hor d'oeuvre that serves 30. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 187 calories. 269 people have made this recipe and would make it again. Head to the store and pick up egg, baking soda, vegetable shortening, and a few other things to make it today. It is perfect for Christmas. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Love and Olive Oil. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is not so amazing. Similar recipes include Marmalade Pecan Pie with coconut sugar, bourbon and a hint of chocolate, Bourbon- Bacon Chocolate Chunk Cookies, and Bourbon Bacon Chocolate Chip Cookies.

Servings: 30

Preparation duration: 47 minutes

Cooking duration: 13 minutes

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Ingredients:

1/4 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons bourbon

3 tablespoons bourbon (optional, replace with 1 tablespoon vanilla extract)

3/4 cup (2.75oz/75g) Dutch process cocoa powder, sifted

1 large egg

1 large egg yolk

1 3/4 cup (7.5oz/210g) all-purpose flour

1 cup granulated sugar

1/2 teaspoon kosher salt

3/4 cup packed light brown sugar

1 cup raw/turbinado sugar

3 ounces grated or very finely chopped dark or semisweet chocolate (ideally pulverized in a food processor)

1 stick (1/2 cup) unsalted butter, room temperature

1/2 cup (8 tablespoons) unflavored vegetable shortening, room temperature

Equipment:

baking paper

baking sheet

oven

bowl

mixing bowl

stand mixer

canning jar

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a large mixing bowl or the bowl of a stand mixer, cream butter until no longer chunky. Add shortening and beat on medium-high speed until smooth and uniformly mixed. Add sugar and brown sugar and beat for 1 to 2 minutes until light and fluffy. Add egg and egg yolk and mix until incorporated; scrape down the sides of the bowl and the beater as necessary. Slowly mix in bourbon. Add dry ingredients in two additions, mixing on low speed until just incorporated. Mix in finely chopped chocolate. If your dough is particularly soft you can refrigerate it for 10 to 15 minutes or so to make it easier to roll. To make bourbon sugar, combine raw sugar and 2 teaspoons bourbon in a pint-sized mason jar. Screw on lid and shake the heck out of it, until sugar is evenly moistened and looks something like wet sand. Pour into a shallow bowl or dish. Scoop dough into 1 3/4-inch balls (the size of a medium cookie scoop). Roll into a smooth ball, then roll into bourbon sugar until evenly coated (the moist sugar will clump, but thats the effect were going for!) Arrange on parchment lined cookie sheets leaving approximately 2 inches of space between cookies. Bake for 12 to 14 minutes or until cookies have settled into shallow domes. They will be set around the edges but still puffed in the middle (they will flatten when they cool). Let cool on pan for 10 minutes, then transfer cookies to a wire rack to cool completely. To store, spread any leftover bourbon sugar in the bottom of an airtight storage container; arrange cookies in layers on top and tightly cover. Cookies will keep at room temperature for up to 5 days.

 

Step by step:


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl or the bowl of a stand mixer, cream butter until no longer chunky.

4. Add shortening and beat on medium-high speed until smooth and uniformly mixed.

5. Add sugar and brown sugar and beat for 1 to 2 minutes until light and fluffy.

6. Add egg and egg yolk and mix until incorporated; scrape down the sides of the bowl and the beater as necessary. Slowly mix in bourbon.

7. Add dry ingredients in two additions, mixing on low speed until just incorporated.

8. Mix in finely chopped chocolate. If your dough is particularly soft you can refrigerate it for 10 to 15 minutes or so to make it easier to roll.

9. To make bourbon sugar, combine raw sugar and 2 teaspoons bourbon in a pint-sized mason jar. Screw on lid and shake the heck out of it, until sugar is evenly moistened and looks something like wet sand.

10. Pour into a shallow bowl or dish.

11. Scoop dough into 1 3/4-inch balls (the size of a medium cookie scoop).

12. Roll into a smooth ball, then roll into bourbon sugar until evenly coated (the moist sugar will clump, but thats the effect were going for!)

13. Arrange on parchment lined cookie sheets leaving approximately 2 inches of space between cookies.

14. Bake for 12 to 14 minutes or until cookies have settled into shallow domes. They will be set around the edges but still puffed in the middle (they will flatten when they cool).

15. Let cool on pan for 10 minutes, then transfer cookies to a wire rack to cool completely.

16. To store, spread any leftover bourbon sugar in the bottom of an airtight storage container; arrange cookies in layers on top and tightly cover. Cookies will keep at room temperature for up to 5 days.


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