These cookies were a last minute experiment to see what would happen if I put Tito’s Vodka in a batch of white chip cookies.
As far as chemistry goes, I’m not sure the vodka really did anything, but it’s always fun to have a secret ingredient, and the cookies were definitely good. The dough was easy to work with and the cookies had crispy edges and relatively soft centers depending on how long they were baked. I like mine pretty crispy, so I baked most of them until they were golden brown (about 15 minutes), but you can adjust the time and size of the cookies accordingly.
- 1 stick (4 ounces) unsalted butter, room temperature
- 1/2 cup (3.4 ounces) shortening**
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 tablespoons Vodka
- 2 2/3 cups (12 ounces) unbleached all-purpose flour**
- 1/3 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chips
- Preheat oven to 375 degrees F.
- In a mixing bowl, using low speed of a stand mixer, beat the butter, shortening and both sugars just until mixed (not light and fluffy, just mixed). Gradually add the eggs, stirring just until blended. Then stir in the vanilla and Vodka.
- Combine the flour, cornstarch, baking soda and salt in a separate bowl and stir well. Add the flour mixture to the butter mixture and stir until blended. Stir in the white chips.
- Drop dough by rounded tablespoons onto a parchment or nonstick foil lined baking sheet. Bake for 12-15 minutes or until cookies are nicely browned all over. Makes about 32 to 36 depending on how large you make the cookies