They were gone in a day.
This isn't my normal cookie. It's flatter, large like a mall cookie, and utterly irresistible. The texture is soft and yielding, making them both a pleasure to eat and only slightly inconvenient since they want to come apart into drop-in-your-mouth hunks due to the weight of the dark chocolate melting throughout. It's not a bad thing but rather makes for the kind of eating experience you'd expect from childhood nostalgia.
The bourbon gives a nutty smokiness that sets off the chocolate in a way that feels rich, but it doesn't overpower the flavor. And the alcohol bakes out (to remind those of you ;) ), so it's a win-win. The oats? Great texture and the pat-your-feeling that you've added something healthy. Eating a few is OK...
Notes: Butter is unsalted. Bourbon is Elijah Craig.
SALTED BOURBON DARK CHOCOLATE
Ingredients: 1/2 cup softened butter, 1/2 cup sugar, 1/2 cup packed brown sugar, one egg at room temperature, 1/2 tsp. vanilla extract, 2 tbsp. bourbon, 3/4 tsp. salt, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 1/3 cups all-purpose flour, one cup rolled oats, 1/2 cup semi-sweet chocolate chips, 3.5 ounces roughly chopped dark chocolate, 1 tsp. flaked sea salt.
Makes about 16 large cookies.
1. Preheat the oven to 350* and line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugars until fluffy. Add egg, vanilla, and bourbon, and continue mixing until creamy.
3. In a separate bowl, whisk the salt, baking powder, baking soda, and flour until combined. Stir into the butter mixture, followed by the oats. Fold in the chocolate chips and dark chocolate chunks.
4. Using a 3-inch scoop (about 3 tbsp. of dough), drop dough onto baking sheets, well spaced apart. Bake for 11-14 minutes until the perimeter of the cookies is golden and cooked, but the very center is just slightly underdone. Remove from the oven and allow the cookies to cook in their residual heat for five minutes on the baking sheets. Sprinkle the tops with flaked sea salt.
5. Remove to cool completely.
If the dark chocolate you buy is perforated into little half-inch squares, bread the squares apart rather than roughly chopping. Add most of it to the batter, but save a few pieces to partially push underneath the dough on the tops before baking.