Ingredients
- 2 sticks salted butter
- 1 cup dark brown cane sugar
- 1/2 cup white cane sugar
- 2 tsp vanilla extract
- 3 Tbsp Bourbon (or substitute 2 Tbsp + 1 Tbsp maple syrup)
- 2 eggs
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 1/2 cups King Arthur unbleached all-purpose flour
- 1 cup dark chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- Brown the 2 sticks of butter in a skillet on medium-high heat for 2-3 minutes. Remove from the stovetop to your mixing bowl.
- Add the dark brown and white sugars, mix well with a spatula to cool slightly.
- Add the vanilla and bourbon (or diluted maple syrup substitute). Continue stirring.
- Using mixer, on low speed – add eggs, salt, baking soda, and baking powder.
- Lastly, add in the flour a cup at a time and mix well. Gently folding in the chocolate chips. Refrigerate the chocolate chip cookie mixture for at least 30 minutes.
- Using a 1-inch scoop, place on cooking stone or sheet. Preheat oven to 350 degrees. Bake for 12-14 minutes. Remove the chocolate chip cookies from the oven to a cooling rack to not overbake.
Notes
As it usually takes 2-3 hours to simmer or bake all the alcohol from a recipe, you may wish to alter the substitute the water and maple syrup for the Bourbon if you have a young crowd 🙂
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
