Dark Chocolate Bourbon Sugar Cookies
This soft cookie rolled in turbinado sugar from the www.loveandoliveoil.com website is slightly modified (I use a dark cocoa powder but essentially it is the orginal masterpiece recipe).I can’t even begin to describe the combination of soft bourbon infused cookie dough and the crunch of the bourbon sugar on the outside except to say yes please.
Ingredients
· ½ Cup Butter
· ½ Cup Vegetable Shortening
· 1 Cup White Sugar
· ¾ Cup Brown Sugar
· 1 Large Egg plus 1 Large Egg Yolk
· 3 Tablespoons Bourbon
· ¾ Cup Dark Cocoa Powder
· 1 ¾ Cup Flour
· ½ Teaspoon Baking Soda
· ¼ Teaspoon Baking Powder
· ½ Teaspoon Salt
For Rolling:
· 2 Tablespoons Bourbon
· 1 Cup Raw Turbinado Sugar
Instructions
1. In a bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.
2. In a mixer, cream together butter, shortening, and sugar until creamy.
3. Add brown and white sugar until light and fluffy.
4. Add egg and egg yolk and mix until incorporated; scrape down the sides of the bowl and beater as necessary.
5. Slowly mix in bourbon.
6. Add dry ingredients in two parts until incorporated. Mix in finely chopped chocolate.
7. Combine and scoop/roll into balls. Refrigerate for a few hours or overnight.
8. In a mason jar or other container, combine turbinado sugar and bourbon. Top with lid and shake until it resembles wet sand. Pour into shallow dish.
9. Roll balls of dough into bourbon sugar until evenly coated.
10. Arrange dough on parchment lined pan approximately two inches apart.
11. Bake at 325* for 13 – 15 minutes or until slightly puffy.
12. Let cool on cookie pan for ten minutes then transfer and cool completely.
13. If there is extra bourbon sugar in the bottom of an airtight storage container; arrange cookies and cover.