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Makes about 34 cookies

Make ahead: The dough needs to rest in the refrigerator for 12 to 24 hours before baking. The cookies can be stored in an airtight container for up to five days.

2½ cups flour

½ teaspoon baking soda

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½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup plus 2 teaspoons sugar

½ cup packed dark brown sugar

1 large egg

6 tablespoons bourbon

3 cup semisweet chocolate chips

3 cup chopped nuts (optional; preferably toasted)

1. Whisk together the flour, baking soda and salt in a bowl.

2. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer. Beat on low, then medium speed for one or two minutes, until well blended. Stop to scrape down the bowl.

3. Add the egg and beat on low speed to incorporate; stop to scrape down the bowl. On low speed, add the bourbon 1 tablespoon at a time, beating for about 20 seconds after each addition. Stop to scrape down the sides of the bowl.

4. On low speed, gradually add the flour mixture, beating until well incorporated, then add the chocolate chips and nuts, if using. The dough should dense and somewhat pliable. Cover and refrigerate for 12 to 24 hours.

5. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper.

6. Drop generous tablespoons of the dough onto the baking sheets, spacing the dough at least 2 inches apart. Bake on the upper and lower racks for six to eight minutes, then rotate the sheets top to bottom and front to back. Bake for seven minutes or so; the cookies should be browned on the edges and a lighter color at the center.

7. Cool the cookies on the sheets for five minutes, then transfer them to wire racks to cool completely before serving or storing.

Nutritional information per cookie: 120 calories, 1 g protein, 19 g carbohydrates, 4 g fat, 3 g saturated fat, 15 mg cholesterol, 55 mg sodium, 0 g dietary fiber, 11 g sugar

Adapted by The Washington Post from “Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites,” by Carey Jones and Robyn Lenzi (Chronicle, 2013).

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