Putting bourbon in chocolate cookies seemed like a great idea, so when I found this recipe for “Derby Day” cookies modeled after the famous pecan, chocolate and bourbon pie, I bookmarked it immediately. I put bourbon in my chocolate chip pound cake, so why not in cookies?
Well, now I know why. The cookies have a great flavor, but the texture is too soft and the edges aren’t crispy enough.
Then again, one reviewer on Allrecipes said she won a blue ribbon with these cookies, so given that, you should try them if they are of interest and you don’t mind not-very-crisp cookies. Until I can find some sort of bourbon extract or flavoring, I’ll just have to drink my bourbon on the side. Or maybe not yet….maybe when I’m 90.
One tip. The cookies bake up thicker if you chill the dough. This recipe is very similar to Toll House, but with bourbon.
Melissa says
April 24, 2008 at 12:07 pmYou could smell the bourbon more than you could taste it really, but that’s still okay. Either way it was still a great chocolate chip cookie recipe. 🙂
Anna says
April 18, 2008 at 12:29 pmHey, I have an injecting needle! One of those Cajun marinade injectors. Hmmmmmmmmm.
Stacey says
April 18, 2008 at 12:18 pmA friend of mine’s father once made similar cookies. Being from Switzerland, he really wanted to taste the liquor, but when he made them, he couldn’t really taste it.
So he sent his young daughter to the pharmacy to get a needle so he could inject the liquor into his cookies after they baked. Of course she was questioned by the pharmacist, and since this was probably 25 years ago or more, they eventually did let her have it as the story was really too ridiculous.
Once he injected the liquor, it apparently was good enough.
Anna says
April 18, 2008 at 11:24 amTherese, which rock star? Geddy Lee? Ace Frehley?
Patricia, they were pretty good. Not great, just good. I need a second opinion.
Patricia Scarpin says
April 18, 2008 at 11:17 amAnna, they look good!
Therese says
April 18, 2008 at 10:56 amCooking with booze…love it!
By the way…the Guinness Chocolate Cake was a smash hit at the birthday party with my sisters!
No one knew it had a bottle of beer in it!!
Very moist….were the comments!
Thank you! That recipe made me look like a rock star!
Anna says
April 18, 2008 at 10:39 amMindy, I have a couple of different Bourbon cakes.
First off, this is a great one which uses brown sugar. I make it with soft wheat flour (White Lily). I don’t usually add chocolate chips to it, though.
http://www.cookiemadness.net/?p=1357
But when I want one with chocolate chips, I use this old Southern Living recipe. The original version is made with pecans, but I cut the pecans in half and used part pecans, part miniature chocolate chips.
Cream Cheese-Bourbon-Pecan & Chocolate Chip Pound Cake
3 sticks butter, softened — (12 oz)
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour (spoon and sweep carefully)
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
3/4 cup minature semi-sweet chocolate chips
3/4 cup chopped, toasted pecans
Spray a 12 cup tube pan with Pam flour-added cooking spray (the “for baking” type) works well.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Slowly add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
Stir in vanilla and pecans. Pour batter into pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Adapted from Southern Living December 2004
VeggieGirl says
April 18, 2008 at 9:24 amvery intriguing recipe!
Mindy Herring says
April 18, 2008 at 9:17 amI would like the recipe for Chocolate chip pound cake with bourbon .