This is a recipe my husband and I have been working on for quite some time. One day while making some chocolate chip cookies, he got the crazy, yet genius idea to add some whiskey. We went for it, but the liquor made the batter quite goopey so we had to add flour until the consistency got back to normal. That first batch turned out great! Unfortunately, we didn’t measure anything and didn’t write anything down. So it’s been our quest ever since then to figure out just what it was that we did. Our most recent attempt was pretty good, but, annoyingly, the cookies stuck to the pan.
Chocolate Chip Whiskey Cookies
Here’s what I did:
- 2 1/4 C all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 C (2 sticks) butter, softened
- 3/4 C granulated sugar
- 3/4 C packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 12-oz. pkg Semi-sweet chocolate chips
- 1 C chopped nuts (optional)
- 1/2 C whiskey (Jameson or Powers will work fine)
- 1 C (or more) flour
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
- Stir in the 1/2 C whiskey and mix WELL. Batter will be wet
- Little by little, add the 1 C of extra flour, mixing well, until the consistency reaches what it was before you added the whiskey.
- Additional flour may be necessary.
- Stir in the Chocolate Chips and nuts (if using).
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- These cookies really do get better with time. Place them in an airtight container soon after they are cool enough to touch. Let them sit for a day and the whiskey taste will develop quite nicely!
Here’s what I plan to do next time:
Omit 1 stick of butter and vanilla. I have to reduce some of the liquid somehow, but the only liquid is the whiskey! Any suggestions?