Boozy Chocolate Chip Cookies

March 23, 2011

These cookies were so good that I’m not even sure where to begin. Whiskey (or bourbon, or scotch, whatever happens to be in my liquor cabinet at the moment) is one of my favorite ingredients. I love baking with booze, just love it. The flavor of your final product is much more complex, but in a way that’s hard to identify. You simply know something is different. One of the reasons I’m completely enamored with this recipe, with these cookies. They certainly aren’t your normal chocolate chip cookies, though they look the part. When you bake with whiskey the alcohol bakes off and you are left with the sweet, almost-but-not almondy flavor. My powers of description are a mess; I just keep thinking “coooookie”.

Chocolate chip cookies are one of those desserts for which I’ll never stop researching recipes. Just when you think you have a favorite go-to chocolate chip recipe, you find another one that is irresistible and interesting. I’m admitting here, in writing, that these are my new favorite chocolate chip cookies. There’s no doubt that I’ll bake and eat from other recipes, but this is one that has officially made my “must bake again, then forever and ever” list.

You should note that these cookies are best slightly under baked, perfect when taken out of the oven just as the edges start to brown, that way the center stays dense and moist, but the edges are nice and crispy.

Boozy Chocolate Chip Cookies

(Recipe adapted from Une Gamine dans la Cuisine)

Yields around 2 dozen rounded tablespoon size cookies

Ingredients:

2 ¼ cup all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup, or two sticks, unsalted butter, room temperature

½ cup granulated sugar

1 cup light brown sugar, packed

2 eggs, room temperature

5 tablespoons bourbon, scotch, whiskey (or combination thereof)

1 ½ cup walnuts or pecans, toasted and chopped*

1 ½ cup chocolate chips, or chopped bittersweet/semi-sweet/dark chocolate**

*To toast walnuts or pecans (either before or after they are chopped), preheat oven to 350 degrees F. Spread nuts on an ungreased baking sheet, and bake them in preheated oven for 8 to10 minutes. Let nuts cool before stirring into batter.

** My normal chocolate chip strategy is to use a blend of chopped chocolate, but chips work just as well.

Method:

1. In a large bowl, whisk flour, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer, or separate large bowl, cream butter and sugars together until light and fluffy, about 3 minutes.

3. Beat in eggs, one at a time, scraping down the bowl and beating well after each addition. Beat in alcohol of choice, making sure all ingredients are evenly incorporated before adding flour.

4. With stand mixer on lowest speed or by hand, stir in flour mixture until just combined, or when white streaks have disappeared.

5. With a large wooden spoon stir in walnuts/pecans and chocolate.

6. Cover bowl with plastic and refrigerate for at least 3 hours, otherwise dough will not be manageable.

7. When ready to bake, preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper.

8. Drop cookies by the rounded tablespoonful onto prepared baking sheets about 1 ½ inches apart. Bake each sheet for 8 to 11 minutes (for some reason my cookies took about 12 minutes and still didn’t brown, but these cookies are best when under baked!) or until edges start to brown.

9. Let cookies cool on sheet for a minute before removing them to a wire rack to cool completely.

Store cookies in an airtight container (like a cookie jar!!) for up to 5 days at room temperature.

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