HOLIDAY COOKIE CONTEST WINNER
Congratulations to resident Charlene Flick, the grand winner of the Holiday Cookie Contest! Her double chocolate chip cookies are decadent enough on their own, but add a bourbon ganache and this cookie is elevated to new heights. They were so good we thought we would share the recipe below. Thanks to everyone who submitted their favorite holiday cookie recipes!
Double Chocolate Chip Cookies with Bourbon Ganache
3/4 c. butter softened
3/4 c. granulated sugar
3/4 c. firmly packed dark brown sugar
2 large eggs
1-1/2 tsp vanilla extract
2-1/2 c. all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 12-oz package semisweet chocolate chips
1 12-oz pkg of semisweet chocolate chips
1/2 c. whipping cream
3 Tbsp bourbon
3 Tbsp butter, softened
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Beat butter and sugars at medium speed with heavy-duty stand mixer until creamy. Add eggs one at a time, beating just until blended after each addition. Add vanilla, beating until blended. Combine flour, baking soda and salt in a small bowl. Gradually add to butter mixture, beating at low speed just until blended. Stir in chips, just until combined. Drop dough by level spoonfuls onto parchment paper-lined baking sheets, using a small cookie scoop, about 1 1/8”. Bake at 350 degrees for 12 minutes or until golden brown. Remove from baking sheets to wire racks, cool completely, about 30 minutes. Spread Bourbon Ganache on the flat side of half of the cookies, about 1 Tbsp per cookie. Top with a second cookie. Cover and chill cookies for 2 hours or until ganache is firm.
Bourbon Ganache Directions: Microwave chocolate chips and whipping cream in a 2- quart microwave-safe bowl at 50% power for 2-1/2 minutes or until chocolate begins to melt, stirring at 30 second intervals. Whisk in bourbon, softened butter and vanilla extract. Cover and chill, stirring occasionally, 1 hour and 30 minutes or until thickened to a spreadable consistency.