Dark Chocolate Bourbon Crinkle Cookies


  1. What I do: All the liquids first, soften the butter, bourbon, salt, baking powder - start the mixer. Once that is mostly blended, add the 1/3 cup sugar, blend it in, then finally gradually add the all purpose flour. Microwave the chocolate in a microwave safe bowl for about 1:45 on high then just stir the chocolate, eventually the heat will distribute and all melt. Add that to the mixer and let the entire batch mix on medium for 5 minutes
  2. What "they" say to do: In a bowl, whisk together the flour, baking powder and salt. Combine the dark chocolate, butter and bourbon in a bowl. Gently melt over a pot of simmering water, stirring frequently. Using a mixer, whisk together the sugar and eggs on high until the mixture forms a ribbon when the whisk attachment is lifted out of the bowl. By hand, gently stir in the melted chocolate mixture. Stir in the flour mixture until just combined.
  3. Cover and refrigerate until firm, about 2 hours
  4. Preheat oven to 325 degrees F. Pour a bowl of confectioner's sugar and a bowl of granulated sugar.
  5. Form batter into 1.5 inch balls and roll first in the granulated sugar, then into the confectioners sugar and place onto parchment paper on a cookie pain
  6. Bake for about 15 minutes