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banana bourbon chocolate chip cookies

February 24, 2014
Fair warning: This may be the best thing you ever put in your mouth…alcohol, bananas and chocolate chips… what more could you really want?
  • 1 1/2 sticks (6 ounces) unsalted butter
  • 5 ounces chocolate chips
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups  whole wheat flour
  • 1/2 cup bulleit bourbon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup mashed ripe banana
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1/3 cup granulated sugar




Adjust oven rack to middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In medium stainless steel skillet, melt butter over medium heat. Cook butter, swirling pan occasionally, until beginning to foam. As foam settles, brown bits of butter will become visible at the bottom of the pan (5 to 7 minutes). Immediately remove from heat and stir in cinnamon,nutmeg and (the best part!) bourbon. Transfer to large bowl and cool to room temperature, about 10 minutes.

Whisk flour, chocolate chips,  baking soda, baking powder, and salt in medium bowl. Whisk 1 1/2 cups brown sugar into butter mixture and stir until well combined. In small bowl, beat together banana, egg, and vanilla. Whisk into butter mixture.

Add flour mixture to butter mixture and combine with wooden spoon. If mixture appears too soft to roll into balls, refrigerate until firm, 15 to 30 minutes.

Scoop dough into 2-tablespoon portions and roll into balls. Arrange about 2 inches apart on prepared baking sheets and press down to make 2-inch diameter discs.

Bake cookies 10 to 12 minutes. Transfer to cooling racks and cool on sheets 5 minutes, then transfer directly to cooling racks and cool completely, about 30 minutes.

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