So, you say you like whiskey AND you like chocolate chip cookies? These might just be your new favorite cookies of all time. Chocolate and whiskey (or is it spelled whisky?), perhaps unsurprisingly, go together extremely well. A subtly smokey, nutty whiskey complements the creamy chocolate morsels quite nicely.
You can go with any whiskey, normally I would choose Jack Daniels, but being that it’s almost St. Patrick’s Day, it was an easy choice—Jameson. While the alcohol evaporates when you cook them, you’re still left with an insanely delicious flavor combo in this whiskey chocolate chip cookie.
Love boozy recipes this time of year? Try this Crock Pot Guinness Roast Beef recipe or this Easy White Chocolate Baileys Irish Fudge recipe.
Whiskey chocolate chip cookies
Makes about 12 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup sugar
- 1 egg
- 2 tbsp whiskey
- 2 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 salt
- 1 cup semisweet chocolate chips
What else you will need
- Cookie sheet
- Silicone mat, parchment paper, or non-stick cooking spray
- 3 tbsp cookie scoop or spoon
- Stand mixer with paddle attachment (best) or hand mixer
- Plastic wrap
- Wire rack
Directions
- Line cookie sheet with parchment paper or silicone mat. Set aside.
- Add butter, brown sugar and sugar to bowl of stand mixer. Beat on medium-high speed, with paddle attachment, until mixture is fluffy, about 2-3 minutes.
- Add the egg, whiskey, and vanilla to bowl, then beat on medium-low until combined, about 1 minute.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add dry ingredients to wet ingredients, and beat on medium-low until just combined.
- Add chocolate chips and gently fold in several times (do not overwork the dough here).
- Roll dough into balls (about 3 tbsp dough per cookie), and arrange on prepared cookie sheet. Cover cookie sheet with plastic wrap and chill for about 2 hours (this will help them from going flat).
- When ready to bake, preheat oven to 350ºF. Place cookie sheet in over and bake for 10-12 minutes or until golden.
- Remove cookies from oven and let rest for 5 minutes before transferring to a wire rack to finish cooling.
- Serve immediately or store in an airtight container for up to 1 week.
Note: Cookies also freeze well. Check out our directions on how to best freeze your chocolate chip cookies.
Also see, Make the original Irish coffee.
