Nutella Bourbon Cookies

We already know that bourbon and chocolate are like some sort of super couple, and we also know that bourbon cookies are just mouthfuls of noms. And since Nutella is delicious in every way imaginable, the obvious next step is to make Nutella bourbon cookies. I’ve actually made these before, without bourbon, using this recipe from Our Best Bites. I used the same recipe this time, substituting bourbon for vanilla and hazelnut extracts. 

Nutella Bourbon Cookies:

1¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt (omit if using salted butter)
⅔ cup unsweetened cocoa powder
1 stick butter
½ cup sugar
½ cup dark brown sugar
2 Tbsp. bourbon
⅓ cup Nutella
⅓ cup milk

In one mixing bowl, whisk together flour, cocoa powder, and baking powder. In another bowl, beat together the butter, granulated sugar, and brown sugar at medium speed until smooth. Add the bourbon and beat until it mixes in. Then add the Nutella and beat until mixture is smooth.

Add half the flour mixture to the sugar mixture and mix until combined. Add the milk and mix. Once combined, add the remaining flour and mix until smooth. Refrigerate the dough for at least 20 minutes.

While dough is in the refrigerator, preheat oven to 325°. Line a cookie sheet with parchment paper (or Silpat mat), roll dough into small balls, and place them about two inches apart.

You’ll want the dough to be round and smooth like the one in the back. That way the cookies are much smoother and softer looking. Just refrigerate the dough a bit longer to make that happen. You’ll want to be able to roll the dough without it sticking to your hands much. (I made the first batch after refrigerating for only 15 minutes because that’s what the original recipe said. I assume the amount of bourbon accounts for the extra time. It didn’t make a difference with the flavor, but they didn’t look as nice). 

Bake for about 10-12 minutes or until the tops of the cookies start to crack but are still soft. Remove from the oven, let stand for about five minutes, and transfer to a cooling rack.

These cookies are super chocolatey and chewy. The bourbon comes through only slightly, but it works with the Nutella and chocolate flavors. The Nutella should shine, and the bourbon should add a subtle layer of taste to the cookie. If you prefer the bourbon to be stronger, add just a small amount more when mixing the dough.

December 13, 2011 | Comments | Permalink |

Tags: Nutella baking bourbon cookies food recipes whiskey desserts 

13 notes

blog comments powered by Disqus