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Bourbon Beer and Brown Sugar Chocolate Chip Cookies

5 from 2 votes
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.