These cookies are my end-all and be-all cookies, and when you try them, they’ll be yours too! What’s the secret? A heavy-handed amount of bourbon and a kick of cinnamon.

Y’all, these cookies are to die for. The bourbon accents the chocolate, and the cinnamon highlights the heat of the bourbon. They are so rich but still addicting!

These are inspired by a recent trip to Kentucky (where bourbon is life), and by my love for the taste of bourbon. If you don’t like it and you don’t keep it in your house, I’ll begrudgingly say you can substitute the bourbon for more vanilla. If you don’t like bourbon but do have it in your house or can buy a small bottle, add it. It’s worth it–trust me!

BOURBON CHOCOLATE CHUNK COOKIES

Makes fifteen to sixteen large cookies

INGREDIENTS

2 1/2 cups (300 g) all-purpose flour
16 tablespoons (224 g) unsalted butter, melted
1/2 cup (100 g) granulated sugar
3/4 cup (150 g) dark brown sugar
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons vanilla paste or extract
1 large egg + 1 large egg yolk, at room temperature
4 tablespoons bourbon
8 ounces bittersweet chocolate, chopped into small chunks
1/3 cup granulated sugar, for rolling the cooking dough
1 1/2 teaspoons cinnamon, for rolling the cookie dough
flaky sea salt, for sprinkling (optional)

INSTRUCTIONS

Preheat the oven to 350°F.

Whisk the flour, baking soda, and kosher salt together; set aside. Chop the chocolate into chunks and shards. In a stand mixer with the paddle attachment, combine the melted butter and sugars for approximately one minute or until smooth and incorporated. Add the egg, beat for 30 seconds, then add the second yolk and beat for 30 more seconds. Add the vanilla and bourbon and combine. Turn the mixer off and add the flour. Pulse to combine, stop and scrape the bowl, and continue to pulse until just incorporated. Add the chopped chocolate and pulse to combine, or finish mixing by hand.

Chill the dough for a minimum of 30 minutes. Using a 1/4 cup to measure, scoop the dough and roll into large balls. Roll each one in the cinnamon sugar and place on a baking sheet lined with a silicone mat or parchment paper. Chill the dough in between batches.

Bake for 11-13 minutes. Let the cookies cool on the baking sheet for about five minutes, then transfer to a wire cooling rack.