Alexis Tabor, Beverage Director at Momofuku Nishi in Manhattan, shared her chocolate chip cookie recipe featuring our Good Food Award winning Chicory Pecan Bitters with Vinepair earlier this month. “The bitters add this layer of rich coffee and nutty pecan flavor to the dough that really complement the chocolate,” Tabor says.
Chocolate Chip Cookies, by Alexis Tabor
• 2 1/4 cups all-purpose flour
• 3/4 cup refined white sugar
• 3/4 cup brown sugar
• 1 cup butter, at room temperature
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp El Guapo® Chicory Pecan Bitters
• 1 egg
• 1 package semi-sweet chocolate chips
Preheat oven to 375 degrees. Mix together dry ingredients, add butter, egg, and bitters, and then stir in chocolate chips. Roll into one-inch balls and place on a nonstick baking sheet about 2 to 3 inches apart. Cook for 8 to 10 minutes. Let cool.