The Artist has been craving sweets lately and these Bourbon White Chocolate Cookies were the perfect solution. The perfect combination of crunchy and chewy when they come out of the oven, they soften as they sit and become even more delectable!
The weather here in Oregon has been cold and wet with periods of snow and freezing rain. We’ve been hunkered down, avoiding going out unless necessary. Thankfully we stocked up the freezer, pantry, and refrigerator before the big storms arrived. I was ready to do some baking!
I love having a freezer full of butter and a loaded bucket of gluten-free flour blend so I can bake whenever I am in the mood or when The Artist is craving something sweet.
If I forget to bring the butter out of the freezer to come to room temperature, I put a stick in the microwave and heat it in 5 second bursts, flipping the stick onto another side after each increment. Two or three of those and frozen butter is soft and pliable!
If you bake often, look into buying your ingredients in bulk to save money. I have large containers of white and dark chocolate disks in my pantry, ready for any baking project. They are shelf stable and last a long time.
I chose not to include nuts in my cookies, but you certainly can add them if you want. Macadamia nuts are the classic combination with white chocolate, but pecans, walnuts, and almonds would all be delightful additions.
The next time it is raining or snowing and you’re staying indoors, you can bake these Bourbon White Chocolate cookies and fill your house with the incredible smell of freshly baked sweets!
Happy Chocolate Monday my friends!
Key Ingredients for Bourbon White Chocolate Cookies:
- Gluten-free flour blend or all-purpose flour
- Salt, baking soda, baking powder
- Butter, white sugar, brown sugar, bourbon, vanilla
- Eggs, white chocolate
Why do recipes call for using parchment paper or Silpats?
Baking recipes will often tell you to use either parchment or Silpats to line baking sheets. This helps keep your cookies and other baked goods from sticking and makes clean up a breeze. I use parchment sheets that are pre-cut to fit into a half-size baking sheet (the standard for home cooks). One sheet can be reused multiple times before discarding, helping to make them more affordable.
Silpats are silicone baking mats that can be used hundreds of times with no show of wear or degradation. I use the Silpats whenever I am making candy or anything exceptionally sticky.
Ice cream scoops with a sweeping arm to release the cookie dough are lifesavers when you are baking large batches of cookies. They are fast, give you very consistent baking results, and help you make cookies that are the same size. They are not too expensive and last for many years, so pick up a couple of sizes and make cookie baking so much more fun!
How to make Bourbon White Chocolate Cookies:
- Whisk together the dry ingredients
- Beat the butter with the sugars, bourbon and vanilla; add the eggs and mix until fully incorporated
- Mix in the dry ingredients, half at a time, beating until smooth and creamy; stir in the white chocolate
- Scoop dough onto baking sheets and bake about 10 minutes at 375°F until golden brown
If the dough gets too soft to easily work with, you can put it in the refrigerator for a few minutes to firm up before continuing.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Baking sheets
- Parchment paper or Silpats
- Stand mixer or hand mixer
- Ice cream scoop
Use a homemade gluten-free flour blend or a store-bought one such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you are baking for someone who is highly reactive and cannot consume distilled spirits, replace the bourbon with potato vodka plus 1 tsp of brown sugar for an approximate substitute. You can also use water if you prefer.
- 2-1/2 cups (300 g) gluten-free flour blend or all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup (2 sticks; 226 g) butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) firmly packed brown sugar
- 3 tbsp bourbon *
- 1 tsp vanilla extract or vanilla paste
- 2 large eggs
- 8 oz (227 g) chopped white chocolate
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpats.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In the bowl of your stand mixer, combine the butter, both sugars, bourbon, and vanilla. Beat until smooth and creamy and lightened in color. Add the eggs, one at a time, mixing after each addition, until thoroughly blended.
- Add half the flour mixture and mix it into the butter/egg mixture. When completely incorporated, add the remaining flour mixture, again mixing it in until thoroughly combined. Stir in the white chocolate chunks. Set the dough aside to rest for 15 to 20 minutes to allow the liquids to be more fully absorbed by the flour.
- Use an ice cream scoop to make walnut-sized balls of dough and place on the prepared baking sheets about 2-inches apart to allow for spreading. Bake about 10 minutes or until lightly golden brown. Leave on the baking sheet a few minutes to firm up before transferring to a wire rack to cool.
* Even though distilled spirits are considered gluten-free, some people may still react. If you are baking for someone who is extremely sensitive to gluten, you can substitute 3
tbsp potato vodka plus 2 tsp brown sugar in place of the bourbon.
Adapted from a recipe by the Recipe Girl
Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 125mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 3g
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