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
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.