My wife, knowing my how much I like dark chocolate and bourbon, purchased a cookie similar to these at one of our favorite local grocery stores. I have to say this recipe turned out great. Maybe a little over the top, but they tasted great.

The Double Dark chocolate comes from the dark cocoa powder and the dark chocolate chips which I pulverized in the food processor. Probably could have gone with the regular vegetable shortening instead of the butter flavored vegetable shortening but like I said these might be a little over the top.

I already had the bourbon, sugar and bourbon salt. They were given to me as gifts from Bourbon Barrel Foods. You can just replace these in the recipe for regular sea salt and a little more granulated sugar.

Check out the bonus recipe at the bottom for dark chocolate ice cream sandwiches. This was a nice way to use up the leftovers since we would never eat 30 cookies, ever.

Makes about 30 cookies.

Ingredients for Double Dark Chocolate and Bourbon Cookies

• 1 3/4 cup AP flour
• 3/4 cup Hersey’s Cocoa Special Dark 100% Cacao
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp Kosher salt
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup butter flavored vegetable shortening
• 3/4 cup dark brown sugar
• 1 cup granulated sugar
• 1 egg + 1 egg yolk
• 3 oz dark chocolate baking chip, finely pulverized
• 5+ tbsp Bourbon
• 1 tbsp+ Bourbon smoked sugar for topping
• 1 tbsp+ Bourbon smoked sea salt for topping

How to make Double Dark Chocolate and Bourbon Cookies

1. Preheat oven to 350 F.
2. In a large mixing bowl add flour, dark chocolate cocoa, baking powder, baking soda and salt. Whisk to combine.
3. In a stand mixer with the flat beater cream the room temperature butter, scraping the sides down as needed.
4. Add the vegetable shortening and continue on medium high to combine.
5. Add sugar and brown sugar and continue until smooth and light.
6. Add egg and egg yolk and mix to combine.
7. Add bourbon slowly until combined.
8. Allow to rest in the refrigerator for 10-15 minutes.
9. Using medium cookie scoop or a large spoon, roll batter into 1 3/4 inch balls. Dust with Bourbon sugar and Bourbon salt. Line baking sheet with parchment paper. Place cookie balls about 2 inches apart. Work in batches. Cook 10-12 minutes until edges set. Remove from the oven and rest on the pan for 10 minutes. Place on a cooling rack to finish cooling.

BONUS! DOUBLE DARK CHOCOLATE BOURBON ICE CREAM SANDWICHES

• 10-12 Double Dark Chocolate Bourbon Cookies
• 5-6 tbsp of your favorite ice cream, slightly softened

How to make Ice Cream Sandwiches

1. Place one cookie one a piece of plastic wrap. Put a tablespoon plus of ice cream in the center of the cookie and top with a second cookie. Press until the ice cream reaches the end of the cookie.
2. Wrap in plastic wrap. Freeze for 4 hours to solid or overnight. Also, enjoy right away.