Makes 2 dozen cookies
½ cup (1 stick) unsalted butter, softened
¼ cup (50 grams) Bourbon Vanilla Sugar
¾ cup plus 2 tbsp packed light brown sugar
1 egg
1 tsp Bourbon Barrel Aged Vanilla Extract
¾ tsp baking soda
¼ tsp Bourbon Smoked Sea Salt (plus extra for sprinkling)
1 ¾ cups all- purpose flour
½ lb (8 ounces) semi- sweet or bittersweet chocolate, cut into ½” chunks
Method:
- Preheat oven to 350 degrees. In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add egg and vanilla extract. Beat until incorporated, scraping down sides as needed. Add smoked salt and baking soda. Add flour and stir at low speed until just mixed. Fold in chocolate with wooden spoon or rubber spatula.
- Scoop 1 ½ tsp of dough for each cookie. Space cookies 2” apart on parchment lined baking sheets. Sprinkle with a little extra smoked salt on top of each cookie. Bake for 11-12 minutes or until golden on the top but still soft in the center. Cool on baking sheet for 5 minutes before removing to a wire rack.
