Cookie time again! I made Double Chocolate Chip Cookies with Bourbon Ganache. And yes, these have bourbon too. I’m not a lush or anything…really I’m not, but there’s something about chocolate and bourbon… Tis the season.
I recently made Candied Bacon Bourbon Chocolate Chip Cookies and posted the recipe: (click here).
I found the recipe for this cookie in Southern Living Magazine last year and am just now trying them out. They are definitely worth the effort.
Double Chocolate Chip Cookies with Bourbon Ganache
Makes: 2 1/2 dozen
Hands-on Time: 5 hr., 45 min, including ganache
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar (I used light)
2 large eggs
1 1/2 tsp., baking soda
3/4 tsp. salt
1 (12-oz) package semisweet chocolate morsels
1. Preheat over to 350duty.
2. Combine flour and next 2 ingredients in a small bowl; gradually add to butter mixture, beating at low speed just until blended. Stir in morsels just until combined. Drop dough by level spoonfuls onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/8 inches).
3. Bake at 350° for 12 minutes or until golden brown. Remove from baking sheets to wire racks, and cool completely (about 30 minutes).
4. Spread Bourbon Ganache on flat side of half of cookies (about 1 Tbsp. per cookie); top with remaining cookies. Cover and chill cookies 2 hours or until ganache is firm.
Melt 1 (12-oz) package semisweet chocolate morsels and 1/2 cup whipping cream, stir. When completely melted and mixed whisk in 3 Tbsp (I used 2 Tbsp) of bourbon, 3 Tbsp., softened butter, and 1/2 tsp. vanilla extract. Cover and chill, stirring occasionally, 1 hour and 30 minutes or until thickened to a spreadable consistency.