Barrel-Aged Chocolate Chip Cookies with Infused Spirits Recipe

Learn how to make the best homemade barrel-aged chocolate chip cookies with a sophisticated twist of infused bourbon or whiskey. These easy yet elegant treats feature premium chocolate and oak-aged spirits for a complex flavor profile that elevates the classic cookie to gourmet status.

Difficulty:

Intermediate

Prep Time:

30 mins (plus 24 hours resting)

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Barrel-Aged Chocolate Chip Cookies with Infused Spirits Recipe?

These sophisticated cookies feature unsalted butter, brown and granulated sugars, eggs, vanilla extract, barrel-aged bourbon or whiskey, all-purpose flour, baking soda, salt, dark chocolate (70% cocoa), milk chocolate, and flaky sea salt for garnish.

How to cook Barrel-Aged Chocolate Chip Cookies with Infused Spirits Recipe at home?

Learn how to cook Barrel-Aged Chocolate Chip Cookies with Infused Spirits by first reducing the spirits to concentrate flavours, then creaming butter with sugars, adding eggs and spirits, mixing in dry ingredients, folding in chopped chocolate, and resting the dough for 24 hours before baking at 180°C until golden with soft centres.

Can you taste the alcohol in whiskey-infused cookies?

While you can taste the complex flavour notes from barrel-aged spirits (vanilla, caramel, oak), the actual alcohol cooks off during both the reduction process and baking. What remains is a sophisticated depth of flavour without any harsh alcohol bite.

Why is it important to rest cookie dough for 24 hours?

Resting dough for 24+ hours allows flour to fully hydrate, flavours to meld properly, and barrel-aged spirit notes to permeate throughout. This crucial step develops a deeper caramel flavour, improves texture, and creates a more complex cookie experience.

What's the best whiskey or bourbon to use in baking?

Choose mid-range bourbon or whiskey with pronounced vanilla, caramel and oak notes. Brands like Buffalo Trace, Maker's Mark, or Woodford Reserve work beautifully. Avoid extremely expensive or heavily peated spirits as subtle nuances will be lost during baking.

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