Makes about 65 cookies
For the cookie dough:
2 cups (250 grams) all-purpose flour
2/3 cups unsweetened cocoa powder
¼ teaspoon Bourbon Barrel Smoked Salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tablespoon Bourbon Barrel Aged Madagascar Vanilla Extract
½ cup Bourbon Barrel Mint Julep Sugar
For chocolate filling:
5 ounces (3/4 cup) semi-sweet chocolate chips
½ teaspoon pure peppermint extract
¼ cup (4 tablespoons) unsalted butter
10 hard peppermint candies, crushed
1) Preheat oven to 350 degrees, with racks in middle and lower thirds. In a medium bowl, whisk together the flour, cocoa powder and salt. With an electric mixer, beat 1 cup butter with the granulated sugar until light and fluffy. Add egg and vanilla, beating to combine. On low speed, gradually add the flour, beating to combine.
2) Line baking sheets with parchment paper. Place mint julep sugar into a small bowl. Using a cookie scoop, scoop and roll dough into 1” balls. Roll into the mint julep sugar to coat. Place on lined baking sheet, about 1” apart. Bake cookies for 5 minutes and remove from oven. Using the backside of a ¼” teaspoon, make an indentation in the center of each cookie. Return to oven and bake for 4 minutes. Cookies should be set but still look slightly moist. Let cool on sheets.
3) Make the chocolate filling. In a medium microwave safe bowl, combine the chocolate and butter. Microwave in 10-15 second increments, stirring in between, until chocolate is melted. Stir in the peppermint extract. Allow to cool until slightly thickened, about 5 minutes. Transfer to a ziplock bag or piping bag. Snip a small hole in one corner and pipe chocolate into the cookie indentations. Garnish with a sprinkle of crushed peppermint candy. Store in an airtight container.
The Shamrocker Shake
Makes 1 serving
1 cup vanilla ice cream
1 ounce Irish Cream liquor
1 ounce Kentucky Bourbon
1 TB Mint Julep Sugar
¼ tsp Bourbon Barrel Aged Vanilla Extract
2 tsp Bourbon Smoked Cacao Nibs, plus extra for garnish
3 ice cubes
1 Combine all ingredients in a blender. Blend until smooth. Pour into a glass and garnish with extra smoked cacao nibs. Serve immediately.
Salted Chocolate Mint Brownie Cookies
Makes about 1 dozen cookies
1 cup, scant (120g) all-purpose flour
1 tsp baking powder
¼ tsp Bourbon Barrel Smoked Salt, plus extra for sprinking
14 ounces (395g) 60-70% dark chocolate, chopped
3 TB (50g) unsalted butter, chopped
1 tsp Bourbon Barrel Aged Vanilla Extract
4 large eggs
1¼ cups (270g) Mint Julep Sugar
1 Combine dry ingredients and whisk to combine. Set aside. In a heatproof bowl, combine the chocolate and butter. Place over a pot of gently simmering water or microwave in 30 second intervals, stirring in between, until completely melted.
2 In the bowl of an electric mixer, combine the eggs and the mint sugar and whisk on medium speed for 5-6 minutes until it’s pale and tripled in size. Scrape the chocolate into the bowl and whisk on a low speed to combine. Add the dry ingredients and whisk slowly to combine. Scrape down the sides of the bowl with a spatula and stir by hand a few turns.
3 Refrigerate batter for one hour to firm up. Preheat oven to 355 degrees. Line two baking sheets with parchment. Using a large ice cream scoop (1/3 cup capacity), scoop cookies onto baking sheets, about 3” apart. Flatten each cookie slightly with the palm of your hand. Sprinkle with smoked salt. Bake for 12-13 minutes until puffed and dry looking around the edges but still slightly soft in the middle. Cool completely on cookie sheet before serving.