Go Back
+ servings
Spirited Chocolate Chip Cookies

Sweet William's Spirited Chocolate Chip Cookies

Chocolate chip cookies with a splash of whiskey or bourbon added. I had to substitute agave for the corn syrup, and it worked just fine.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36
Author Cookie Madness


  • 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.


Note: Once you’ve scooped the dough into balls, you can freeze them like this on the trays. Transfer the frozen balls to a freezer-safe zippered baggie for up to 1 month. Do not thaw before baking.