Bourbon Butter Chocolate Chunk Cookies

Yields ~ 14 Cookies

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Ingredients

• 1/2 Cup Butter, 113g

• 1/4 Cup Bourbon or Whiskey, 50g

• 1 Cup Brown Sugar, 200g

• 1 Egg, 50g

• 1/2 tsp Salt, 2g

• 1/2 tsp Baking Soda, 2g

• 1/4 tsp Cinnamon

• 1 tsp Vanilla Extract, 6g

• 1/4 Cup Cornstarch, 25g

• 1 1/3 Cup + 1 Tbsp AP Flour, 175g

• 1 Cup Chocolate Chunks, 150g

Directions:

1. The night before making the dough, heat the butter in a small saucepan until melted. Then raise the heat to a medium-high and continue to cook butter until foaming has calmed and brown bits appear. Add in your 1/4 cup of the bourbon of your choice. Let your butter cool completely before proceeding.

2. The next morning or after your butter is cooled, combine it into a bowl with the brown sugar and blend until smooth with a mixer or spoon. Add the egg into the mix and emulsify the mixture until no traces of egg remain.

3. Next, sift in your salt, baking soda, cinnamon, and cornstarch. Make sure to mix these in before adding in the vanilla.

4. Proceed to mix in all of the flour to form a lump-free dough then add in the chocolate chunks until evenly dispersed.

5. Scoop out the cookies to your preferred size onto a greased parchment paper-lined sheet pan. Space them at least 3 inches apart to prevent the dough from running together. From here you can bake them at 375º F for 10-12 minutes, or you may chill the dough in the fridge for up to 48 hours and bake them at 360º for 12-14 minutes.

6. After the cookies are baked, let them set slightly on the sheet pan before using a spatula to place them on a wire rack to finish cooling and enjoyment:)