Prepare to revolutionize your baking game with these mind-blowing Whisky Pecan Chocolate Chip Cookies that will make your taste buds dance with pure delight! Imagine a cookie that combines the rich warmth of whisky, the crunch of toasted pecans, and the decadent melt of chocolate chips - this isn't just a cookie, it's a culinary adventure that will transform your ordinary baking routine into an extraordinary sensory experience. Whether you're a seasoned baker or a curious food lover, these cookies promise to be the most irresistible treat you've ever created!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- Butter
- Sugar
- Brown sugar
- Eggs
- Whisky
- Flour
- Pecans
- Chocolate chips
- Baking soda
- Salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup (226g) of softened butter, 1/2 cup (100g) of granulated sugar, and 1 cup (220g) of packed brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, pour in 2 tablespoons of whisky and continue to mix until fully incorporated.
- In a separate bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in 1 cup (120g) of chocolate chips and 1 cup (100g) of chopped pecans using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Be careful not to overbake.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious whisky pecan chocolate chip cookies with a glass of milk or your favorite beverage!
Tips
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent dough.
- Don't overmix the dough after adding flour - this can lead to tough, dense cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- For extra flavor, lightly toast the pecans before adding them to the dough to enhance their nutty profile.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack - this helps them set and prevents breaking.
- Store cookies in an airtight container to maintain their softness and flavor for up to 5 days.
- For an extra touch of indulgence, consider drizzling melted chocolate over the cooled cookies or sprinkling some sea salt on top.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
