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. What does vodka do to cookie dough? Does it relax the gluten? Does it just make dough easier to work with? I need to investigate this more, but these cookies were the first experiment (not counting pie dough).
Vodka Cookies Notes
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.
Update: Here’s a picture of my latest batch. These were thicker and prettier because I added a lot of salted macadamia nuts, used a cookie scoop for a nicely rounded dough ball, then chilled the scooped dough balls. This dries out the outer part of the dough slightly so it cracks more in the oven.
Half Batch Measures
The full batch recipe is below, but if you’d rather do a half batch, here are the measurements.
- 56 grams softened unsalted butter (4 tablespoons)
- 48 grams of shortening (4 tablespoons)
- 50 grams brown sugar (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 1 egg
- 1 tablespoon vodka
- 168 grams flour, I’ve been using bread flour lately
- 22 grams cornstarch (2 tablespoons plus about a teaspoon)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt — you can increase it if you want.
- NEW FAVORITE ADDITION — A bunch of salted macadamia nuts!
White Chip & Vodka Cookies
- 1 stick unsalted butter, room temperature (114 grams)
- 1/2 cup shortening** (96 grams)
- 1 cup packed light brown sugar (200 grams)
- 1 cup granulated sugar (200 gram)s
- 2 large eggs
- 1 teaspoon vanilla
- 2 tablespoons Vodka
- 2 2/3 cups unbleached all-purpose flour** (336 grams)
- 1/3 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chips
- 1 cup roasted macadamia nuts (coarsely chopped) optional but good!
- Preheat oven to 375 degrees F. If making larger cookies, you may want to use 350 and bake slightly longer.
- 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 (and macadamia nuts, if using).
- Drop dough by rounded tablespoons (or scoop with a medium size cookie scoop) 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
Thanks very much for the tip and I’ll get out the scales not the measuring cups for the next batch
No, but maybe you added a little too much flour. The only way to get the exact same amount of flour would be to weigh your flour.
I followed the recipe however the dough was quite dry so I added about 1/3 cup of water and it was better to portion out and drop on the cookie sheet. Have you had any others mention the same problem?
Good luck! Another thing you could do is just measure with a light hand. Flour is tricky. It can weigh anywhere from 4.3 to 5.2 oz per cup depending on the weather and how one scoops. My flour is almost always 4.5 oz per cup, but I know a lot of people get 5 oz per cups.
Another thing you might want to try is to make the recipe as directed, but start with 2 1/4 cups of flour and just add the remaining flour a few tablespoons at a time until the dough is manageable.
I hope that helps! And I hope your cookies work out with the extra water.
Ooh, Titos is my favorite vodka. It’s so smooth. I’d be tempted to try these, especially since white chips make for delicious cookies!
I used vodka once in cookies to get the dough to come together without adding another liquid. It worked great. I also used Tito’s brand. 🙂
Your cookies look great.
I know that vodka is Cook’s Illustrated’s ‘secret pie crust’ ingredients, to add tenderness without sogginess…
Holiday Baker Man
Cool… the vodka will add some tenderness.. less water in vodka as the alcohol will burn off
These look good!! I’ve never seen cornstarch in cookie dough. I don’t use shortening either. What do you think they add to the dough?