The Ultimate Chocolate Chip Cookie

By: Brigitte Nguyen
By: Brigitte Nguyen


2 sticks butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 large Kentucky Proud eggs
2 teaspoons Kentucky Proud Bourbon Barrel vanilla extract
2 and 1/2 cups Kentucky Proud flour
1 tsp baking soda
1 tsp sea salt or crushed Kentucky Proud bourbon smoked salt
2 cups chocolate chips
1 cup Kentucky Proud walnuts, chopped
Additional Kentucky Proud bourbon salt, for sprinkling


Beat butter and sugars in large bowl of stand mixer for 2 minutes. Add eggs and vanilla, beating until combined.

Combine flour, baking soda, and bourbon salt in medium bowl. Add to butter mixture on low, then add in chocolate chips (reserving about 1/3 cup) and walnuts.

Using a small 2 ounce scoop, scoop out dough onto a cookie sheet. Press a few of the reserved chocolate chips into the tops for a better looking cookie. Cover with plastic wrap and chill for at least 30 minutes, but better overnight.

Bake on parchment-lined baking sheets at 350 degrees, rotating the cookies halfway through baking for even browning. Bake for about 12-14 minutes, but be sure to watch and pull them when they are lightly browned on the edges but still underdone looking in the center. If desired, sprinkle with a bit of crushed bourbon salt as soon as they come out of the oven. Cool on baking sheets until set, then transfer to a cooling rack.
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