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.
Servings: 36
Ingredients
- 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
Instructions
- 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.
Notes
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.