Let’s sneak another Derby recipe in just under the wire.
I’m almost certain that I’ve never had an “official Derby Pie” (a.k.a. one baked by Kern’s Kitchen, which has the name trademarked). Back home, we always made our own Derby Pie (or, unofficial-Derby-Pie) to celebrate the great horse race, but we’re technically not allowed to call anything we make “Derby Pie” (you can read all about that lawsuit fun here). And sometimes, we wild and crazy Kentuckians would have this pie at times other than the Derby. I specifically remember a time my mom made it on a summer weekend when we were hosting a yard sale. It was super hot, and I was eating this rich, chocolate, melty mess of pie in the sweltering sunshine, which left me feeling less than superb. I’m pretty sure I avoided the pie for several years afterward.
When folks around Kentucky make unofficial-Derby-Pie, they generally throw in a few tablespoons of bourbon, which I was surprised to discover is not actually used in official Derby Pie.
But we’re taking the power to the people today and making not-Derby-Pie cookies, and we’re adding bourbon. You’re welcome.
For my cookie recipe base, I used Ashley Rodriguez’s salted chocolate chip cookie recipe, which is literally the best chocolate chip cookie I’ve ever had. I got her cookbook, Date Night In, (<–affiliate link) for my birthday last month, and I am completely obsessed with it. I’ll have to share her recipe sometime soon, but for now, you should probably just go buy her book and spend the next month in the kitchen with it.
This recipe calls for the basics of unofficial-Derby-Pie: butter, chocolate, walnuts, and bourbon. We’re using dark chocolate bars, which I cut into chunks for maximum melty chocolate goodness, just like in an unofficial-Derby-Pie. I didn’t have quite enough chocolate this morning, so I went on a literal chocolate run, sprinting the 6 blocks to Trader Joe’s to buy a few chocolate bars, and then sprinting back home. I tell you what, if you want to look like a criminal, break into a full sprint with a handful of chocolate bars as soon as you step outside the store. For anyone who saw me this morning, I promise I paid for the chocolate. To add to my embarrassment, I was unlocking the door to our apartment (sweaty, smelly, and wearing the shirt I slept in), when one of our neighbors walked by in a suit, and asked if I went for a jog. I swallowed my pride and admitted, “I jogged for chocolate,” and held up the 3 chocolate bars for proof. Shame.
The good news is, the chocolate run was worth it. These cookies actually taste like unofficial-Derby-Pie. Rich, chocolatey, walnuty, and bourbony. For those of you frightened by the 1/4-cup of bourbon, please don’t fear. It just adds a hint of flavor. Nothing too strong. And you’ll finish the cookies with a sprinkle of flake sea salt. I bought a bag of Jacobsen Sea Salt (<–affiliate link) a few months ago, and it is the best sea salt I’ve ever used. It’s a little spendy, but a small amount of salt goes a long way, as the big flakes add a big punch of flavor. And since sweet and salty is the perfect combination, it’s a great way to top these bad boys.
And I wouldn’t mind if you served these cookies with a Kentucky Mint Bourbonale. Just sayin’.
If you’re looking for more bourbon-tastic recipes, check out these other delights:
Dark Chocolate Salted Bourbon Brownies
Strawberry Parfaits with Bourbon Whipped Cream
Brown Butter Bourbon Spice Cookies
- ½ cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar
- ¾ cup plus 2 tablespoons packed dark brown sugar
- 1 egg, at room temperature
- ¼ cup Kentucky bourbon
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 7 ounces bittersweet chocolate, cut into roughly ½-inch chunks with a serrated knife
- ¾ cup walnut pieces
- flake sea salt, for finishing (I used Jacobsen's)
- Preheat the oven to 360 degrees. Line a baking sheet with parchment paper or silpat liner.
- In the bowl of stand mixer, cream together the butter and sugars until well-combined. Add the egg and bourbon. Mix well to combine.
- In a medium bowl, stir together the flour, baking soda, and salt. Add this to the sugar mixture and mix to combine.
- Stir in the chocolate and walnuts.
- Scoop the dough onto the baking sheet and sprinkle cookies with a pinch of flake sea salt.
- Bake 10-12 minutes (11 was perfect for me). Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
-Ally
Megan Bloem says
I feel like my life will be missing a Kentucky Derby party this year!
Natty says
Bloody amazing. These cookies!. Wow. The salt, the chocolate. Perfect texture.
Disclaimer: I did not make them. I had some made by Ally’s hand brought into our office. Thank you!
Jess! says
Having a bad day? Having a great day? Both can only get better with Ally’s Kentucky Derby Pie Cookies!
Perfection in the form of a sweet treat!
Becky says
Okay, seriously. The cookies sound amazing, but what I love even more is that you sprinted to get chocolate. Maybe I should use that as motivation to take up running.
Lin says
OK these seem to be the most amazing version of chocolate chip cookies ever!!! I have a bottle of bourbon is screaming to be used, and this is just the recipe! MMMmmm…
SBO says
Thank you ,I will try to do it.
I have never tried cooking , These cookies looks awesome!
Anne says
Just made them. Didn’t have the turbinado sugar or flake salt. But, they are amazing any way!
Ally says
So glad to hear it, Anne! These are definitely some of our favorite cookies of all time!
Sharon says
I hate to sound stupid but what is Turbinado sugar? Thanks.these cookies sound to die for and I love how you sprinted to my favorite store, Trader Joe’s.
Ally says
Sharon, turbinado sugar is just raw sugar, generally packaged as “sugar in the raw.” You should be able to find it at pretty much any grocery store. It’s kind of a golden brown. Hope you get to make some cookies!
Lin says
Sharon, it’s also a very course sugar. Gives a nice crunch to whatever you sprinkle it on. I like sprinkling it on blueberry scones. Hope this helps!
Sharon says
Thanks Lin, I am 67 years old and never heard of it. I will look for it at the grocery.
Kim D says
HI Ally!
My family is from Kentucky and I was so happy to see this recipe!
We are having a cookie cook book (Cookies for Cortisol) fundraiser for Adrenal Insufficiency (based in Eugene Oregon). I wanted to submit a cookie recipe that would represent my granddaughter’s heritage.
I would greatly appreciate if you would allow me to add this to the cook book with your name being listed as the origin.
Ally says
Kim,
Thanks so much for reading the blog! You are more than welcome to share the recipe in the cookbook! I’d be honored to have one of my favorite cookies in there! Thanks so much for asking!
-Ally
Mellissa says
Curious why you went with walnuts verses traditional pecans.
Ally says
Melissa,
The “official” Derby pie uses walnuts, not pecans. But I’m pretty sure either would made a delicious addition to the cookies! Enjoy!
-Ally
nancy says
Ally,
These are amazing! My women’s club is having a Derby Time Tea as a fundraiser, and these will be my contribution to the event. Thank you for a great recipe.
ufabet says
Those chocolate chips are so gooey. Love them!! I’ve got to try this ASAP.
Susan Crrews says
I have made these twice and everyone who tasted these raved about the taste Hoing to make this week with my granddaughters from Alaska … they will love!
Natalie says
THESE COOKIES ARE EXCELLENT. I have been making Toll House cookies all my life until I found these. Doubt I will ever go back. Thank you