Today’s recipe comes courtesy of two good friends: Maris, who posted it on In Good Taste, and Lisa, who created “Sweet William’s Spirited Chocolate Chip Cookies” in honor of her son, William. His birthday was yesterday and he would have been 26. Lisa made him a carrot cake with “warm spices and no nuts”, which makes me wonder if William did not like nuts or if he just did not like them in carrot cake.
Lisa mentioned that William liked Jack Daniel’s, but I am fairly confident he wouldn’t have liked Blanton’s bourbon, which is what I used. It’s a little pricey and I generally do not use it for baking, but we had about 2 tablespoons left and now that it’s gone I have a legitimate excuse to buy another bottle.
As it happened, the bourbon was barely detectable, so if you’re a bourbon or whiskey fan you may want to serve some bourbon alongside for dunking! As for the overall cookies, they were dense and soft, but not at all cakey. They reminded me of the old Keebler Soft Baked Chocolate Chip cookies but about 100 times better and with more character. Thanks to Maris and Lisa for the recipe.
- 2 1/4 c. unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 Tbs. (1 1/2 sticks / 6 oz) unsalted butter, at room temp.
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon light corn syrup
- 1 large egg, at room temp.
- 1 large egg yolk, at room temp.
- 2 tablespoons good bourbon or whiskey (William liked Jack Daniels)
- 1 tsp. pure vanilla extract
- 1 (12 oz) bag semisweet or bittersweet or dark chocolate chips
- 2/3 cup toasted and chopped pecans (optional)
- Heat oven to 325° F. Line baking sheets with parchment paper.
- Stir together flour, baking soda, and salt in a medium bowl.
- In a large bowl, using an electric mixer on high speed, cream butter, both sugars and corn syrup. Scrape sides of bowl and beat in egg, egg yolk, bourbon and vanilla. By hand or with lowest mixer speed, mix the flour mixture in gradually until just combined. Stir in chocolate chips and pecans.
- Using a tablespoon, scoop up balls of dough that are about 1 ounce by weight (36 balls) and arrange 2 inches apart on baking sheets.
- Bake until cookies are lightly browned on the edges, 15 to 20 minutes. Let cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.