2 sticks unsalted butter, soft ened
1 cup dark brown sugar (or 1 cup regular sugar + 2 tablespoons dark molasses)
1 cup granulated sugar
2 teaspoons of your favorite bourbon, I use Bulleit brand
1 teaspoon Saigon cinnamon (or substitute with espresso powder)
2 large eggs
3 cups unbleached, all-purpose fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups dark chocolate chunks, or a mixture of dark and white chocolate
Preheat oven to 350 degrees. Beat together butter, sugars, bourbon and cinnamon until creamy, about 5 minutes (the sugars will look less granular and the mixture will have increased in volume). Beat in eggs for 2 ½ minutes, until light and fluffy. Sift dry ingredients together. Stir (do not beat) in the dry ingredients into the wet ingredients. Stir in chocolate.
Scoop with 1 or 2 oz ice cream scoop onto parchment-lined baking sheets.
Place at least 2 to 3 inches apart. Bake for 12-14 minutes or until golden
around the edges. Let cool. Makes 24-30 cookies.
REBEKAH PIZANA is a professional food writer, pastry chef and licensed business owner. Her pastry work through Gourmet Amore has been published in Brides Maryland and Brides Washington, D.C., (Condé Nast Publications) and by the online wedding magazine, StyleMePretty.com.