Whiskey Chocolate Chip Cookies

Every year for my birthday, my husband bakes me a dessert. One year it was a drunken cherry chocolate cake, another a smores pie. This year he made the most amazing chocolate chip cookies ever. I'm not a big drinker, but damn do I like booze in my desserts. I don't know if I'll be able normal chocolate chips cookies after these whiskey chocolate chip cookies.

Recipe adapted from here.

Ingredients:
1 1/2 sticks unsalted butter
1/2 cup brown sugar, packed
1/2 cup white sugar
1 large egg
2 teaspoons vanilla extract
4 tablespoons whiskey (we used honey whiskey)
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons cornstarch
1/8 teaspoon salt
1 1/2 cup chocolate chips (we like to use a mix of dark, semi, and milk)

Directions:
In a heavy bottomed pan, heat butter over medium heat, stirring occasionally, until it begins to brown and has a nutty aroma. Allow to cool for ten minutes (so you don't accidentally cook the egg).

Pour butter into a large bowl. Add brown sugar and white sugar. Beat until smooth and combined.

Add egg, vanilla, and whiskey. Combine.

Add baking soda, cornstarch, salt, and flour. Beat until combined.

Fold in chocolate chips.

Line two baking sheet with parchment paper or tin foil sprayed with cooking spray. Scoop out heaping tablespoons of cookie dough and space them two-inches apart on the baking sheets. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Preheat oven to 350 degrees. Bake for 11-14 minutes. Allow cookies to cool on pan for 5 minutes then transfer to a wire rack to cool completely.

Enjoy!

More Boozy Desserts:
Drunken Cherry Chocolate Cake
Spiced Rum Brown Butter Cookies
Red Wine Ice Cream
Easy Rum Balls
Baileys White Chocolate Chip Cookies
Spiked Apple Cider Bon-Bons
Apple Cider Cupcakes with Caramel Filling and Spiked Buttercream

Brown Butter Mashed Potatoes

Oh brown butter, you are one of the best culinary discoveries I stumbled upon on Pinterest. It's an easy way to change up a recipe and add complexity of flavor. So when I served mashed potatoes at Christmas dinner, I decided to change them up a bit by making brown butter to pour over them. So, so good. Between these brown butter mashed potatoes and my spiced rum cookies, I've got my mom hooked on brown butter.

Ingredients:
Unsalted Butter (2 sticks makes 1 cup)
Mashed potatoes (homemade, frozen, or boxed--garlic, cheesy, how ever you like your potatoes)

Directions:
Over medium heat, melt butter in a medium sauce pan. Continue to cook it until it turns a dark golden brown and gives off a nutty aroma, stirring occasionally.

Pour brown butter over mashed potatoes.

Any extra brown butter can be put in an airtight container and stored in the fridge or freezer (I have some in my freezer right now!)

That's 2 sticks of butter.

Enjoy!

~Krissy

Check Out More Brown Butter Recipes:
Spiced Rum Brown Butter Cookies
Brown Sugar Cookies
Pasta with Summer Squash, Tomatoes, and Brown Butter Sauc

Pasta with Summer Squash, Tomatoes, and Brown Butter Sauce

Light, easy, and yummy, the perfect combination for a dinner on a hot summer day. To make the dish even more convenient, the cherry tomatoes came right out of the backyard.

Ingredients:
2 cups tubular pasta
2 tablespoons butter
handful of chives, chopped (about 1/4 cup)
2 medium summer squashes, sliced into thin ribbons (zucchini can also be used)
1 pint cherry tomatoes, sliced in half
3/4 cup Parmesan cheese, grated
1/4 cup dried parsley
1/4 teaspoon nutmeg
salt, to taste
pepper, to taste

Directions:
Prepare pasta according to package directions. Set aside.

In a large skillet, melt and brown the butter over medium-high heat, about 2 minutes or until the butter turns brown and releases a nutty aroma. Add the chives and squash. Saute for about 3 minutes. Add tomatoes, nutmeg, salt, and pepper. Cook until tomatoes soften, about five minutes. Remove from heat and toss with pasta, Parmesan cheese, and parsley.

Enjoy!

~Krissy