Barrel-Aged Chocolate Chip Cookies with Infused Spirits Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml barrel-aged bourbon or whiskey</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">100g milk chocolate, chopped</li><li class="ingredients-single-item">Flaky sea salt, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Wire cooling racks</li><li class="equipment-single-item">Airtight container for dough resting</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small saucepan, simmer the barrel-aged bourbon or whiskey over medium-low heat for about 3-4 minutes to reduce slightly and concentrate the flavors. This gentle reduction preserves the spirits' complex notes while burning off some alcohol. Remove from heat and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium-high speed for 4-5 minutes until light and fluffy. This extended creaming creates air pockets that will give your cookies structure and lift.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and reduced spirits, scraping down the sides of the bowl as needed. The mixture may look slightly curdled, but don't worry—this is normal when adding liquid to the fat-sugar mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Over-mixing develops gluten, which will make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in both types of chopped chocolate by hand using a rubber spatula. Using chopped chocolate rather than chips creates beautiful melted pockets throughout the cookies and provides varied texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 24 hours, and up to 72 hours. This resting period is crucial—it allows the flour to fully hydrate and the flavors to meld together, while the barrel-aged spirit notes permeate the dough completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with silicone mats or parchment paper. Let the dough sit at room temperature for 10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scoop dough into 50g portions (about 2 tablespoons) and place on prepared baking sheets, leaving 5cm between cookies to allow for spreading. Sprinkle each cookie with a small amount of flaky sea salt, which will enhance the complex flavors of both the chocolate and the spirits.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 11-13 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked. The cookies will continue to cook on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. As they cool, the residual alcohol will continue to evaporate, leaving behind the complex barrel-aged flavors without the harsh alcohol bite.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 5 days. The flavor profile will continue to develop over the first 24 hours as the barrel-aged notes mature in the baked cookie.</li></ol>