These babies are memory-making, with some severe chewiness and crisp edges--this does NOT take away from the melty hunks of chocolate, walnut knobs, and smoky-yet-subtle flavor of whisky(ey) that eventually turns into a dreamy, lingering after-taste.
Fun fact: whiskey spelled 'ey' is Irish. Whisky spelled with just the 'y' is Scottish.
But make the cookies, whichever way your whisky is spelled.
Bourbon subs in well for whisky.
Notes: Butter is unsalted.
WHISKY WALNUT CHOCOLATE CHUNK COOKIES
Ingredients: 1/2 cup softened butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1 egg at room temperature, 2 tbsp. whisky, 1/2 tsp. vanilla extract, 1/2 tsp. sea salt, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 tbsp. cornstarch, 1 2/3 cups all-purpose flour, 1/2 cup semi-sweet chocolate chunks, generous 1/3 cup broken walnuts, coarse salt.
Makes about 16 three-inch cookies.
1. Preheat oven to 350* and line baking sheets with parchment paper.
2. In one large bowl, cream butter and sugars until fluffy. Add egg, whisky, and vanilla, and continue mixing until very creamy.
3. Add sea salt, baking powder, and cornstarch. Fold in flour until almost mixed through. Fold in chocolate chunks, followed by walnuts.
4. Using a 2-inch scoop, drop dough onto baking sheets, 6-8 scoops, max. Bake for 12-14 minutes. Remove cookies and immediately give the sheets a hard whap on the counter to deflate cookies. Sprinkle with coarse salt while still hot.
I just made these. They are very yummy, but they didn’t turn out flat like the pictured. They stay in a 2” ball even after baking.