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.
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.
*adapted from Rachel Heise Bolten via Serious Eats*
- 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.