I think I did something naughty and wonderful. It included these two things.
You know not of my love for baking because I am always far too excited during the process to take pictures and the treats are usually gone before I can make a post about them, and that would just be inauthentic. Don’t you think? I don’t know because I still don’t know much about food blogs.
This was the first affair I had with a real vanilla bean and the first time I ever baked with bourbon…and brown butter.
I’m starting to reveal my inner soul and I’m uncomfortable now so let’s just talk about the cookies.
These are a work in progress. I got the recipe from The Vanilla Bean blog, but I want to work on these a little bit. They were a bit too greasy for my liking and while I loved the chewy factor, I could use them to be a bit more thick and cakey. It’s all a matter of preference, baby.
Don’t eat the dough, because I’m pretty certain with the amount I binge on cookie dough that things could have gone down hill really fast if I didnt’ stop when I felt my legs start feeling tingly.
But holy crap it looks so good. I promise that regular cookie dough tastes better if you’re not an alcoholic. I think next time I’ll try omitting the extra egg yolk, and a few tablespoons of butter and see what happens … just play it safe for now if you try these, let me take the risks 😉
Bourbon Vanilla Bean Chocolate Chip Cookies
Adapted slightly from The Vanilla Bean Blog, makes 24 cookies
- 2 cups flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup [3 1/2 ounces] sugar
- 3/4 cup [5 1/4 ounces] dark brown sugar, packed
- 1 teaspoon salt
- Scrapings of 1 vanilla bean (~2 tablespoons)
- 1 tablespoon bourbon
- 1 large egg
- 1 large egg yolk
- 1 cup chocolate chips
- Preheat oven to 350 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, bourbon and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Bake for 9-12 minutes, until edges are golden brown but cookies are still soft in the middle.
Damage (1 Cookie): 169 calories/21g carbs/9g fat/2g protein/14g sugar