SALTED DARK CHOCOLATE Remove from heat, then stir in your

BOURBON HOT COCOA bourbon and vanilla extract. Pour into

mugs, top with whipped cream,
chocolate drizzle and salt and enjoy!

WOODFORD RESERVE DOUBLE

OAKED CHOCOLATE CHIP
COOKIES

INGREDIENTS

3 CUPS
milk of choice
1 CUP INGREDIENTS
half and half
6 OZ 2 1/4 CUPS
sugar free dark chocolate chips all-purpose flour
1/3 CUP 1 TSP
sugar free sweetener of choice baking soda
1/2 -1 TSP 1 1/2 TEASPOONS
kosher salt cornstarch
1 TSP 1/2 TSP
ground cinnamon salt
1 TSP 3/4 CUP
vanilla extract unsalted butter, melted
4 OZ 3/4 CUP
Double Oaked packed light brown sugar
ORDER ON DRIZLY ORDER ON 1/2 CUP
RESERVEBAR granulated sugar
GARNISH WITH 1
whipped cream, chocolate drizzle & large egg
more kosher salt 1
INSTRUCTIONS egg yolk, room temp
STEP 1 4 TBSP
In a small pot, heat your heavy Double Oaked
whipping cream and milk until warm, ORDER ON DRIZLY ORDER ON
then stir in your chocolate chips, RESERVEBAR
whisking until melted. 1 CUP
STEP 2 semi-sweet chocolate chips
Stir in sweetener, cinnamon, and salt to PINCH
taste and stir until dissolved. Allow to Kosher salt
warm until just below boiling.
STEP 3
INSTRUCTIONS
STEP 1
In a large bowl, whisk the flour, baking
soda, cornstarch, and salt together in a
large bowl. Set aside.
STEP 2
In a medium bowl, whisk the melted
butter, brown sugar, and granulated
sugar together until no brown sugar
lumps remain. Whisk in the egg, then
the egg yolk. Finally, whisk in the WR
Double Oaked.
STEP 3
Pour the wet ingredients into the dry
ingredients and mix together with a
large spoon or rubber spatula. The
dough will thick and buttery. Fold in the
chocolate chunks.
STEP 4
Cover the dough and chill in the
refrigerator for 2-3 hours or up to 3-4
days. Chilling is mandatory. The longer
you let the dough chill the less
spreading you will have during the
baking process.
STEP 5
Take the dough out of the refrigerator
and allow to slightly soften at room
temperature for 10 minutes.
STEP 6
Preheat oven to 325°F (163°C). Line
two large baking sheets with parchment
paper or silicone baking mats. Set aside.
STEP 7
Roll the dough into balls, about 3
Tablespoons of dough each. Roll the
cookie dough balls to be taller rather
than wide, to ensure the cookies will
bake up to be thick.
STEP 8
Bake the cookies for 12-13 minutes.
The cookies will look very soft and
underbaked. They will continue to bake
on the cookie sheet. Sprinkle the
cookies with the Kosher salt.
STEP 9
Allow to cool on the cookie sheet for 10
minutes before transferring to a wire
rack to cool completely.