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Bourbon Beer and Brown Sugar Chocolate Chip Cookies
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Servings
3
dozen
Ingredients
13
tablespoons
(185g) unsalted butter, at room temperature
1
cup
(200g) brown sugar, packed
light or golden
1
teaspoon
vanilla extract
1
large egg
at room temperature
2
tablespoons
molasses
not blackstrap
3
tablespoons
bourbon barrel-aged beer
2 ½
cups
(317g) bread flour
1 ½
teaspoons
baking soda
1
teaspoon
ground ginger
1
teaspoon
ground cinnamon
¼
teaspoon
ground allspice
Pinch
nutmeg
½
teaspoon
salt
1
cup
chocolate chips
Sanding sugar*
Instructions
Preheat the oven to 350°F.
Add the butter and brown sugar to a stand mixer, beat on high until well combined, light and fluffy. This should take about 3 to 5 minutes.
Add the eggs and vanilla, beat until well combined, and resembles frosting. Add the molasses and beer, beat until well combined.
Add the flour, baking soda, ginger, cinnamon, allspice, nutmeg, and salt, stir until just combined.
Stir in the chocolate chips.
Add the sanding sugar to a bowl.
Using a cookie scoop, make balls of dough, roll in the sugar, then add to a cookie sheet covered with parchment.
Bake for 12 minutes, pull the parchment paper off the cookie sheet onto a flat surface to rest until cooled.
Notes
Sanding sugar is large grain sugar that won’t melt in the oven. You can also easily use clear/white sprinkles or just plain ol’ sugar.