Recipe: The Perfect Cookie for Santa
Quickly become Santa’s favorite by leaving out a plate of these Bourbon Chocolate Cherry Cookies. It’s a chewy cookie that’s crisp around the edges and packed with bourbon soaked cherries, oats and lots of chopped dark chocolate. Plus, these cookies can very easily be made gluten free - you never know if Santa has any dietary restrictions. :)
Bourbon Chocolate Cherry Cookies
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Yield: 13-15 cookies
Ingredients:
Dried Cherries, halved, if large ½ cup
Bourbon Whiskey ¼ cup
Unsalted Butter, softened ½ cup (1 stick)
Light Brown Sugar, packed ¾ cup
Large Egg, room temperature 1 each
Vanilla Extract 1 teaspoon
All Purpose Flour (*) ¾ cup plus 2 Tablespoons
Baking Soda ½ teaspoon
Kosher Salt 1 teaspoon
Cinnamon, ground ½ teaspoon
Cardamom, ground ½ teaspoon
Ginger, ground ¼ teaspoon
Old Fashioned Rolled Oats 1 ½ cups
Your favorite Videri Chocolate, chopped 6 ounces
(We recommend the 75% Guatemala Bars)
Flaky Sea Salt, for topping, optional
Instructions:
In a small bowl, combine the dried cherries with the bourbon and microwave for 1 minute. Stir, let soak for 15 minutes, and drain off the excess liquid. Set aside.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a stand mixer with a paddle attachment, cream together the butter and brown sugar for 2-3 minutes. Add the egg and vanilla extract, continuing to beat until fluffy, about 2 more minutes.
In a separate bowl, combine the flour, baking soda, salt, cinnamon, cardamom, and ginger. Mix into the wet ingredients until incorporated.
Add in the oats, bourbon-soaked cherries, and chopped chocolate and stir until just combined. Let dough sit for 5 minutes for the flour to hydrate.
Scoop the dough using a cookie scoop or spoon into 1-2 Tablespoon balls. Place on the lined baking sheet and press the cookie dough mound into more of a disk.
Bake for 12-15 minutes, or until cookies begin to brown around the edges. Remove from the oven before they look fully baked, as they will continue to cook as they cool on the pan. Sprinkle the cookies with flaky sea salt, if desired. Allow to cool for 5-10 minutes before removing from the pan. Enjoy!
Notes:
(*)For a gluten free cookie - simply use ¾ cup plus 2 Tablespoons of gluten free flour that does not contain xanthan gum in place of the all purpose flour, and add ½ teaspoon xanthan gum.
For added flare, set aside about 1 Tablespoon each of the chocolate and cherries for decorating the cookies before baking. Press into the top of the cookie dough and bake as normal.
Recipe & Photos Courtesy Of: Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)
