Maker's Mark Mochaccino

A serious snowstorm like the one we've experienced this week calls for a serious warm cocktail. I love mixing a spicy, wheated bourbon with chocolate. This one adds steamed milk to keep you warm and two rich shots of espresso for good measure.

• 2 shots of espresso
• 2 cups steamed steamed milk (or half and half)
• 2 tablespoons sugar
• 2 tablespoons cocoa powder
• 1 oz Maker's Mark

Pull 2 shots espresso. Add sugar and cocoa powder; stir well. Add Maker's Mark. Add milk, sprinkle with additional cocoa if desired.

Stay warm out there, y'all!

Double Chocolate Chip Cookies with Maker's Mark and Sea Salt

I love the combination of chocolate and bourbon, and I adore the intense taste of salty-sweet desserts. So, this week, I had a lightbulb moment. Double Chocolate Chip Cookies with Maker's Mark and Sea Salt. I just took a standard double chocolate chip cookie recipe and amped it up with some bourbon and a sprinkling of sea salt. These have a really intense flavor, with a crusty brownie-like exterior and a smooth, chocolate-y middle.  They're fantastic for a true chocolate lover, and I've found that the guys in my family love them. My dad, brother, and brother-in-law have all asked that I make another batch soon! 

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks (or chocolate chips)
• 1 stick (8 tablespoons) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1/4 cup Maker's Mark Bourbon Whisky (or your favorite)
• Coarse Sea Salt

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and bourbon; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets.  Sprinkle each cookie lightly with sea salt.  Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.