Bourbon thyme chocolate chip cookies

I dunno about you, but we’ve been having a pretty weird start to our spring over here in New England. Recently, we got a good few inches of snow and were this close to having an actual snow day on the fourth of April. Crazy, right? I hadn’t heard about the impending snowstorm and thus was convinced I was hallucinating for a good five seconds when I woke up this past Sunday and saw a blanket of snow covering the ground. Because it couldn’t possibly have snowed, since it was lovely all week and now there all this white stuff everywhere and what happened, exactly?

Anyway. That was fun.

But I’m not here to talk about the weather (I just did, didn’t I? God I’m lame). Today I have for you some lovely chocolate chip cookies, and I’m pretty excited to share these.

I was certainly excited to eat them...while they lasted.

These cookies have not only chocolate chips going for them but a bunch of bourbon and some fresh thyme as well. The original recipe—straight from the Ovenly cookbook—called for tarragon, which I thought I had on hand, until I realized the recipe said tarragon and not thyme, the latter of which I had on hand but the former of which I didn’t, so I decided at the last second to just swap them out and see how it went. And guess what? It went fine. Better than fine, actually—these were super addicting, the thyme adding just a hint of something and melding perfectly with the bourbon.

Even though they might look a bit wonky.

The coconut oil worked out really well in these too, even though the cookies kind of frayed out at the edges as you can see in the photos. I didn’t mind. They’re really thick and dense in the middle, perfect for sinking your teeth into.

Here’s the recipe.

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Bourbon thyme chocolate chip cookies

Adapted from Ovenly by Erin Patinkin and Agatha Kulaga

Ingredients

16 grams • flaxseed meal • 1 tablespoon

60 grams • water • ¼ cup

224 grams • coconut oil • 8 ounces

340 grams • all-purpose flour • 2 ½ cups

3 grams • baking soda • ¾ teaspoon

4 grams • salt • ¾ teaspoon

200 grams • granulated sugar • 1 cup

165 grams • light brown sugar • ¾ cup

60 grams • bourbon • ¼ cup

4 grams • vanilla extract • 1 teaspoon

160 grams • chocolate chips • 1 cup

2 grams • chopped fresh thyme leaves • 1 tablespoon

Directions

Whisk together flaxseed and water in a small bowl; let stand until thickened. Also melt coconut oil and let cool slightly before using.

In a large bowl, beat together cooled melted coconut oil, granulated sugar, and brown sugar until fully incorporated, about 1 minute. Add flaxseed mixture and beat to combine. Stir in bourbon and vanilla extract.

Add flour, baking soda, and salt, and stir just until incorporated. Fold in chocolate chips and thyme.

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

Cover dough with plastic wrap and chill for 30 minutes. Remove from refrigerator and form into 1-inch balls. Arrange on prepared baking sheets.

Bake cookies for 10 minutes, until light golden. Let cool completely before eating.

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Please ignore my pitiful attempt at garnishing with thyme.

For more awesome cookie recipes, click the following links (c’mon, you know you want to).

Chocolate chip cookie brittle. For those who like their cookies with a bit of crunch.

Doodle sugar cookies. If you’ve, like, ever wanted to draw on your cookies?

Raspberry swirl rosewater meringues. Yep—vegan meringue exists!

Cayenne macarons with chocolate ganache. A divine combination of flavors.