Glenmorangie Chocolate Chip Cookies

Serving suggestion

Serving suggestion

You can tell I’ve got a lot of writing to do this weekend. I’ve had the house to myself for the last hour and instead of cracking on with the intros to Phase 2, I’ve made a cake and two* batches of cookies. And before that, I was blog-hopping. First hop, out of Facebook – Lisa linked to a recipe for pumpkin-spice latte scones which looked so very glorious I nearly abandoned all writing plans for the weekend and went out ingredient-hunting straight away. From there, I hopped over to a recipe by the same author for… get this…

salted. whisky. chocolate-chip. cookies.

And it was at that point that I stopped reading and started baking because I know a few people who will thoroughly enjoy these and lo and behold, I’m meeting up with family again today! (Mum and Dad both appreciate a good dram – as do I – and after our Scottish holiday this year, even Jef is partial to a decent drop of nicely.)

I didn’t use Sarah’s recipe as I have a cookie one that I’ve been using for a while, based on a Nigella recipe, which works well – but she definitely supplied the inspiration. The addition of the spoonful of whisky onto the unbaked dough was a last-minute idea but seems to have worked well and has had the added side-effect that the whole house smells delightfully of Christmas. Cheers!

Glenmorangie Chocolate Chip Cookies

For sprinkling, none for the chef.

Strictly for sprinkling, none for the chef.

Makes 12


  • 75g soft unsalted butter
  • 85g soft light brown sugar
  • 50g caster sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons of your favourite whisky – in this instance, Glenmorangie
  • 1 egg, fridge-cold
  • 150g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 100g dark chocolate chips
  • Large pinch of sea-salt flakes
  • 2 more tablespoons of whisky


  1. Preheat the oven to 170C. Line a baking sheet with baking parchment.
  2. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
  3. Beat in the vanilla, the cold egg whisky until your mixture is light and creamy.
  4. Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips and salt.
  5. Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart.
  6. Carefully pour enough whisky on top of each blob of dough to make a small puddle but not trickle over the sides to pool on the parchment.
  7. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.

* The second batch of cookies? Double chocolate chip ones for my sister who doesn’t drink 🙂 I’d feel mean leaving her out…

An hour well spent

An hour well spent

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