Dark Chocolate Bourbon Crinkle Cookies
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- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 8 oz dark or semisweet chocolate, chopped (then melted)
- 3 tablespoons unsalted butter
- 2 tablespoons bourbon
- 1/3 cup sugar
- 2 large eggs, room temperature
- Confectioners sugar for coating
- Granulated sugar for coating
- What I do: All the liquids first, soften the butter, bourbon, salt, baking powder - start the mixer. Once that is mostly blended, add the 1/3 cup sugar, blend it in, then finally gradually add the all purpose flour. Microwave the chocolate in a microwave safe bowl for about 1:45 on high then just stir the chocolate, eventually the heat will distribute and all melt. Add that to the mixer and let the entire batch mix on medium for 5 minutes
- What "they" say to do: In a bowl, whisk together the flour, baking powder and salt. Combine the dark chocolate, butter and bourbon in a bowl. Gently melt over a pot of simmering water, stirring frequently. Using a mixer, whisk together the sugar and eggs on high until the mixture forms a ribbon when the whisk attachment is lifted out of the bowl. By hand, gently stir in the melted chocolate mixture. Stir in the flour mixture until just combined.
- Cover and refrigerate until firm, about 2 hours
- Preheat oven to 325 degrees F. Pour a bowl of confectioner's sugar and a bowl of granulated sugar.
- Form batter into 1.5 inch balls and roll first in the granulated sugar, then into the confectioners sugar and place onto parchment paper on a cookie pain
- Bake for about 15 minutes