Whiskey Chocolate Chip Cookies
WHISKEY CHOCOLATE CHIP COOKIES
(recipe adapted from Gimme Some Oven, pic by Gimme Some Oven)
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 tablespoons Heritage Cask Whiskey
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chunks (or chocolate chips)
- Optional dusting of Malden sea salt
In the bowl of a stand mixer, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg, bourbon and vanilla extract, and beat on medium-low speed for another minute until combined. Add in dry ingredients, and beat on medium-low speed until combined. Fold in the chocolate chunks by hand until just combined.
Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours, for best results. (You can bake them after less chilling time, but they will be more flat.) Sprinkle with a little sea salt if desired.
When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet.
Bake for 10-12 minutes until the edges are just set and the cookies are slightly golden on top. (The centers may look ever-so-slightly undercooked.)