Dan Kluger, chef/owner, Loring Place, New York City
Chef Dan Kluger has a secret to make these cookies extra luxurious: “Feves are larger chocolate disks that make for great layers of chocolate in the cookies; they also tend to be made with higher-quality chocolate,” says Kluger. To pair, chocolate and Bourbon are natural bedfellows.
- 1 cup butter, room temperature
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 2 ½ cups flour
- 1 cup dark chocolate fèves
- 1 cup milk chocolate fèves
- Maldon salt (for finishing)
Lightly cream butter with sugar and brown sugar. Add eggs, one at a time, mixing after each addition until smooth. Add vanilla extract, baking soda and salt. Add flour, dark chocolate fèves and milk chocolate fèves. Mix until just combined. Refrigerate cookie dough for 30 minutes.
Heat oven to 350˚F. Using 1-ounce scoop or large spoon, scoop dough into balls and place on baking sheets. Sprinkle each with Maldon salt.
Bake in batches for 7–8 minutes, or until cookies are golden brown at edges and golden and puffy in middle. Makes about 48 cookies.
Muddle 1 sugar cube with 2–3 dashes Angostura Bitters in bottom of rocks glass. Stir in 2 ounces Bourbon and ice. Garnish with orange peel.