Sweet William’s Spirited Chocolate Chip Cookies
Author: 
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 21⁄4 c. unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. firmly packed dark brown sugar
  • 12 Tbs. (11⁄2 sticks / 6 oz.) unsalted butter, at room temp.
  • 1⁄2 c. granulated sugar
  • 1 Tbs. light corn syrup
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 2 tablespoons good bourbon or whiskey (William liked Jack Daniels)
  • 1 tsp. pure vanilla extract
  • 1 (12 oz) bag Ghiardelli double chocolate bittersweet chips
Instructions
  1. Heat oven to 325° F. Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a medium bowl. In a large bowl, cream butter, both sugars and corn syrup on high. Beat in egg, egg yolk, bourbon and vanilla. Reduce speed to low and mix the flour mixture in gradually until just combined. Stir in chocolate chips.
  3. Drop onto prepared sheets in 2 tablespoon (1 oz.) cookie scoops, leaving 2-inches between each cookie. Bake until cookies are lightly browned on the edges (rotating pans halfway through if baking two at once), 18 to 20 minutes. Let cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling. Makes 3 dozen.
  4. Note: Once you’ve scooped the dough into balls, you can freeze them like this on the trays. Transfer the frozen balls to a freezer-safe zippered baggie for up to 1 month. Do not thaw before baking.
Recipe by In Good Taste at http://ingoodtaste.kitchen/sweet-williams-spirited-chocolate-chip-cookies/