Chocolate Chip Cookies with Whisky

If you know me, it won’t come as a surprise that I am a huge fan of any type of chocolate chip cookie. I tried so many different recipes  before I finally settled on this recipe for chocolate chip cookies. The below recipe contains whisky or bourbon, and also includes rye flour and rolled oats. It is only a distant relative of the original, but be it as it may, these cookies are extremely delicious. You will definitely taste the whisky flavor, but it is not too dominant. The only downside is that you definitely need to chill these cookies as otherwise you will not get a lot of whisky flavor. Best is 24 hours or overnight.

Since I am this huge cookie monster, it probably does not come as a big surprise that I have a lot of recipes on here. You will find chocolate chip cookies with browned butter, I also have an impressive chocolate chip layer cake on here, you will also find banana muffins with chocolate chips, and vegan chocolate chip cookies with tahini. If you want to check out all recipes with chocolate chips, I would recommend using the search function. But let’s get back to the cookies at hand. My husband believes these are as good as the original. If you are patient enough and make them 24 hours in advance, you will be rewarded just with the right amount of whisky flavor. Can I interested you in this recipe?

Credit: Adapted from Handle the heat

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Chocolate Chip Cookies with Whisky

Serves: About 26 cookies

Prep Time: 20min – Cooking Time: 10min – Total Time: 30min

These chocolate chip cookies with whisky or bourbon are best if chilled for 24 hours for the whisky flavor to come through. They also contain rye flour and rolled oats.

Ingredients

• 150 grams of butter
• 200 grams of brown sugar
• 1 egg and one egg yolk
• 1 teaspoon of vanilla extract
• 45 grams of whisky or bourbon
• 45 grams of milk
• 180 grams of rolled oats
• 160 grams of all-purpose flour
• 90 grams of rye flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 150 grams of chocolate chips plus additional ones for decorating
• Optional: coarse salt for sprinkling

Instructions

1

Melt the butter in a small pan or in the microwave, transfer to a large bowl and stir in the brown sugar, wait for it to cool off a bit, then stir in egg and egg yolk. Lastly add vanilla extract, alcohol, and milk and mix until combined. Add the remaining ingredients except for the salt and briefly combine. Chill for a few hours or best overnight in an airtight container.

2

Preheat oven to 180 degrees Celsius, line a baking sheet with parchment paper. Then take about a tablespoon for each cookie, roll first into a ball and then shape into a cookie, they will not rise much, so you can press them down. Place about 12 on one baking sheet. Bake for about 10 minutes or until the edges are golden, press additional chocolate chips into the baked cookies and sprinkle with salt if using.