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
- 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
- Preheat the oven to 170C. Line a baking sheet with baking parchment.
- 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.
- Beat in the vanilla, the cold egg whisky until your mixture is light and creamy.
- Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips and salt.
- 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.
- 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.
- 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…