Brisket Chocolate Chip Cookies
Dessert is something Steven Raichlen never expected to put in his book The Brisket Chronicles until he met Evan LeRoy, coproprietor of a barbecue food truck called Leroy and Lewis in Austin. The smoky saltiness of the meat curbs the sweetness of this chocolate-chip cookie.
If you have any cookies left over (highly doubtful), store them in a sealed container in the refrigerator for up to 3 days. Before serving, let them come to room temperature.
Cream 2 sticks butter, ¾ cup brown sugar, and granulated sugar in a large mixing bowl with a hand mixer on medium speed, periodically scraping down the side of the bowl, until smooth, light, and fluffy, about 3 minutes. (Alternatively, use a stand mixer.)
Beat in bourbon, followed by eggs, one by one.
Sift flour, baking powder, and salt over the butter mixture; fold in with a spatula to combine. Fold in chocolate chips and 1¾ cups brisket.
Cover dough with plastic wrap and refrigerate until firm but still pliable, at least 4 hours or overnight.
Preheat oven to 375°F. Line baking sheets with parchment or silicone baking mats.
Divide dough into 20 equal-size balls, about 2 ounces each. Arrange dough balls on prepared baking sheets spaced 3-inches apart; gently flatten dough balls with the palm of your hand.
Bake cookies, rotating pans halfway through, until dough has spread and tops are browned, about 14 minutes.
Meanwhile, melt 2 Tbsp. butter in a saucepan over medium-high heat. Stir in 2 Tbsp. brown sugar and heat until bubbling. Stir in remaining ¾ cup chopped brisket and cook until sugar mixture thickens and coats the meat, 2 minutes. Set aside to cool slightly.
Remove cookies from oven and immediately place a spoonful of sugar-coated brisket in the center of each cookie; let cool to room temperature. Use a thin-bladed metal spatula to loosen cookies from the parchment and serve.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 13g 65%
Cholesterol 61mg 20%
Sodium 192mg 8%
Carbs 45g 15%
*Percent Daily Values are based on a 2,000 calorie diet.