The Lush Chef

Libations used: 2 Tbs of bourbon...
Libations left over: Make a pot of Wassail Punch to really get in the holiday spirit...
Right before Christmas, I normally go into a baking frenzy and make all sorts of pretty and yummy cookies to share with my friends and co-workers.  This year, I just didn't have the time (or the energy) to spend a full weekend baking, but I had an itch to at least do a little.  These Bourbon Dark Chocolate Crack Cookies from White On Rice Couple are so fast and easy, with fairly minimal ingredients.  They have a little bit of a boozy kick, are super soft and insanely addictive.  I ended up bringing these along on a little wine tasting trip to Santa Ynez, and we couldn't stop eating these.  They're perfect paired with red wine or a holiday-spiced Wassail Punch, and Santa would approve if you left these out on the fireplace!

Bourbon Dark Chocolate Crack Cookies - makes 2 dozen
Ingredients:

• 3/4 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 oz dark chocolate, broken into squares
• 3 Tbs unsalted butter
• 2 Tbs bourbon (I used Bulleit)
• 2 large eggs, room temperature
• 1/3 cup granulated sugar (plus extra for coating)
• Confectioners sugar (for coating)

- In a small bowl, thoroughly combine the flour, baking powder and salt.
- In a medium bowl, placed over a small pot of simmering water, add the chocolate, butter and bourbon.
- Gently melt the chocolate and butter, stirring frequently until smooth.
- Remove the bowl from the heat.
- In the bowl of a stand mixer, add the eggs and sugar.
- Fit the mixer with the whisk attachment and mix on high for about 5 minutes, or until the mixture forms a "ribbon" when the whisk is lifted from it.
- Gently fold in the chocolate mixture and stir by hand.
- Gently stir in the flour mixture.
- Cover and let the dough firm up in the fridge for 1 to 2 hours.
- Preheat the oven to 325 and line your baking sheets with parchment paper.
- Place the granulated sugar and confectioners sugar in two, small separate bowls.
- Roll the dough in to 1 1/2 inch balls.
- Roll the balls in the granulated sugar and then the confectioners sugar.
- Place them on the baking sheets about 1 inch apart from each other.
- Bake for 8 minutes, then rotate the cookie sheets.
- Bake for another 6-8 minutes - the cookies should still be soft in the center and a little firm on the outside.
- When they've cooled down a little, transfer to a cooling rack.