Bitters are an interesting creature, like exotic game that no one really knows how to cook. I think the idea that they are a cocktail ingredient sort of blocks bringing that creativity to bitters in the kitchen. To simplify cooking with bitters you need to start thinking of them as any other herb or spice, and we all know how much they bring to the table.
I started simply with this chocolate chip cookie recipe, and used two types of bitters to add a unique, but strangely familiar twist to the recipe. Bittercube Bitters Blackstrap and Jamacian #1 are incredibly well-made and were a natural fit for this recipe. The Blackstrap played up the deep molasses notes of the brown sugar, while the Jamacian #1 brought those sweet spices we all love so much. The result are these delicious cookies that are crisp on the outside and tender in the middle.
Click here for more information on Bittercube Bitters.
Chocolate Chip Cookies with Bittercube Bitters
1 c. unsalted butter, at room temp.
1 1/2 c. brown sugar
2 eggs, at room temperature
1 tsp. Jamacian #1 Bitters
1/2 tsp. Blackstrap Bitters
2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. kosher salt
12 oz. chocolate chips
Preheat your oven to 350F and grease a baking sheet.
Measure out your dry ingredients and set aside. Mix together the butter and sugar until it is light tan in color. Add in the eggs and bitters, mixing to incorporate. Add in the dry ingredients a little at a time until they are all thoroughly incorporated.
Using a spoon, drop the dough on the prepared baking sheet. Place in the oven and bake for about 12 to 14 minutes.