Saturday 4 June 2016
This recipe was born on a day when there was no vanilla in the pantry and I was out of time to go to the store.  The solution?  Use Jack Daniel’s instead.
After a bit of trial and error, I landed on adding 2 Tablespoons of Jack Daniel’s to my favorite chocolate chip cookie recipe.
Betsy’s Jack Daniel’s Chocolate Chip Cookies
2 1/4 cups of unsifted flour
1tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanila extract
2 Tbsp Jack Daniel’s Whiskey
2 eggs
1 10oz package of chocolate chips ( I use either Ghirardelli Bittersweet Chocolate Chips or Nestle’s Semi Sweet Chips)
extra 1/4 cup flour to adjust consistency if necessary
Preheat oven to 350 F.  In separate bowl, combine flour, baking soda and salt.  Set aside.  Beat butter w sugar and brown sugar.  Add vanilla and eggs.  Blend  dry ingredients into butter mixture. Stir in chips. If necessary, add extra flour a little at a time until dough pulls away from the side of the bowl.  Drop by tablespoon onto ungreased cookie sheet.  Bake for 9-11 min.  
[My family likes  soft cookies with browned butter flavor, which happens at 9 min ]
Enjoy the recipe!