Cookie Recipes courtesy of Sue Staats
Cut the butter into large pieces and place in a small saucepan. Heat over medium heat, stirring frequently, until the butter melts. Continue until the buter starts to brown and smells nutty. Watch constantly, you don’t want the butter to burn. Pour the browned butter into a small bowl and refrigerate until cool, about 30 minutes.
In a large mixer bowl, beat the cooled browned butter, brown sugar and sugar until well combined. Add the eggs, one at a time, beating for 1 minute after each addition. Add the vanilla and bourbon and stir until incorporated.
In a separate bowl, combine the flour, salt, baking powder, and baking soda. With the mixer on low, gradually add the flour mixture ½ cup at a time. Stir just until the flour is mixed in. Add the chocolate chips and toffee bits and stir on low to combine. (You can do this last part by hand. Just make sure all the bits are well incorporated.)
Wrap the dough in plastic wrap and refrigerate overnight.
The next day: take the dough out and let it sit at room temperature for a bit so it’s easier to work. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Shape the dough into 1 ½” balls and place on the baking sheets (I use a cookie scoop with a volume of 2 tbsp. I think it’s about the same) When baked this is about a 2 ½ - 3” cookie, so leave a couple of inches between the balls of dough. Bake cookies for 11-13 minutes, until golden brown around the edges. Let cookies cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. If you’re in a hurry, which I always am, 2 minutes will leave them cool enough. Just don’t take them off the baking sheet right away: they’ll be too soft.
These freeze just fine.
14 tbsp unsalted butter
¼ cup granulated sugar
2 cups DARK BROWN sugar, packed
2 cups unbleached flour, plus 2 tablespoons
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 large egg plus one large egg yolk
1 tbsp vanilla extract
1 cup coarsely chopped candied ginger
I have frozen these successfully when I bake them a few days before I need them.
Triple Chocolate Espresso Cookies
(From the San Francisco Chronicle)
Three kinds of chocolate and espresso powder make this an intense, delicious bomb of a cookie. Make them small and use high-quality chocolate.
These freeze well. Makes about 3 dozen 1 ½ - 2” cookies.