charisstoma

Dark Chocolate Bourbon Crack Cookies
YIELD: 24-30 COOKIES TOTAL TIME: 3 HOURS

The unbaked dough balls can be frozen after they've been coated with regular sugar. Thaw for about 30 minutes before baking, coat in confectioners sugar and bake. Dough may be refrigerated for up to 5 days or frozen for up to 1 month. These are best eaten the same day.

Ingredients:

3/4 cup (100g) all-purpose Flour
1/2 teaspoon (3g) Baking Powder
1/4 teaspoon (1g) Kosher or Sea Salt
8 ounces (225g) Dark Chocolate, chopped
3 Tablespoons (45g) unsalted Butter
2 Tablespoons Bourbon
2 large Eggs, room temp.
1/3 cup (65g) Sugar (+ extra for coating cookies)
Confectioners Sugar (for coating cookies)

Directions:

In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.

Combine dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.

Whisk together eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.

Gently stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).

Preheat oven to 325°F. Line baking sheet with parchment paper.

Pour granulated sugar and confectioners into separate bowls. Form chocolate cookies into 1 1/2-inch balls. Roll the balls in sugar, then roll in confectioners sugar to coat. Space about 1-inch apart on baking sheet.

Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't over bake them.

Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

http://whiteonricecouple.com/recipes/bourbon-dark-chocolate-crack-cookies/