Whiskey Chocolate Chip Cookies

Whiskey Chocolate Chip Cookies


(recipe adapted from Gimme Some Oven, pic by Gimme Some Oven)


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons Heritage Cask Whiskey
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chunks (or chocolate chips)
  • Optional dusting of Malden sea salt


In the bowl of a stand mixer, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  Add the egg, bourbon and vanilla extract, and beat on medium-low speed for another minute until combined.  Add in dry ingredients, and beat on medium-low speed until combined. Fold in the chocolate chunks by hand until just combined.

Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours, for best results.  (You can bake them after less chilling time, but they will be more flat.) Sprinkle with a little sea salt if desired.

When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. 

Bake for 10-12 minutes until the edges are just set and the cookies are slightly golden on top.  (The centers may look ever-so-slightly undercooked.)