Whiskey Cookies? Whoa.

I know what you’re thinking. I spent yesterday’s post talking about how I was so sick of cookies and how much I love veggies and how I was getting back on track…and now I am going to tell you about another cookie?! What kind of sick person am I?! Awkwaaaard.

But in all seriousness, I need to tell you about these. They are…in my opinion, the perfect cookie. Chewy but not crunchy, soft but not mushy, with just a hint of healthy. Oh, and did I mention the whiskey-chocolate-pecan combination? Yum.

Check out that texture.

Also…I made these on Monday. So… that makes it okay.

I got the original recipe from the Serious Eats 2010 Cookie Swap but have made a few changes. It’s a pretty basic recipe. The whole wheat flour and the flax seed meal add a nutty texture and instead of being uniformly flat like most cookies, they are a bit puffed up…I love this, it gives them major character. When I make these, I usually use Red Stag, which gives a lovely cherry tone but this time I used some sort of Jack Daniels Black Label Specialty… whatever you have on hand.

Whiskey Cookies: 

*adapted from Rachel Heise Bolten via Serious Eats*

Ingredients:

• 1 1/4 cups all-purpose flour (I use the unbleached stuff)
• 1 cup stone ground whole wheat flour (Bob’s Red Mill is my favorite brand)
• 2 tbsp. ground flax seed meal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter, room temp.
• 1/4 cup granulated sugar
• 1 cup dark brown sugar
• 2 teaspoons vanilla extract
• 1/4 cup bourbon
• 2 large eggs
• 6 oz. (Or about half a bag) bittersweet chocolate chips
• 1/2 cup chopped pecans *I’m lazy, so I usually just break the pecans up in my hand before I throw them in)

Preheat oven to 375.

In a small mixing bowl, combine flour, salt and baking soda. Set aside.

In a large bowl, mix butter, sugar, vanilla and bourbon until creamy. I use my trusty pastry blender to do it by hand, but you can also use the paddle attachment on your KitchenAid.

Add your eggs in one at a time. Mix until combined.

Add your dry ingredients to the butter mixture. I added half, mixed and then added the rest.

Once your dry and wet ingredients are nicely combined, stir in your chocolate chips and pecans with a spatula.

*The original recipe calls for letting the dough sit in your refrigerator for at least three days, because I significantly increased the amount of whiskey, I don’t believe this is necessary. However, if you’re looking for a bit more whiskey flavor, stick it in the fridge for a couple of hours.* 

Drop cookie dough by the (large) spoonful onto an ungreased cookie sheet-use parchment paper for super easy cleanup.

Bake until edges are golden brown, about 8-10 minutes.

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