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

Hazelnut Chocolate Chip Cookies

Out of all the chocolate chip cookie recipes out there, I think Nestle Tollhouse chocolate chip cookies are my favorite. The recipe calls for nuts--usually walnuts--which I have always left out. Well, this time I decided to add in the nuts--hazelnuts. Let me tell you, they take the cookies to a whole other level. I handed Eric one fresh out of the oven; he took a bite and just starting nodding his head and said "Uh-huh," which in Eric-speak means: yep, you nailed.

Recipe adapted from here.

Ingredients:
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
2 cups hazelnuts, chopped

Directions:
Preheat oven to 375 degrees.

You can shell your own hazelnuts (as I did), buy whole shelled hazelnuts, or purchase prechopped hazelnuts. Spread the hazelnuts out on a cookie sheet in a single layer. Bake for 5 to 10 minutes or until the nuts slightly brown. If you're using whole hazelnuts that still have the skins on them, wrap the hazelnuts in a dish towel and allow them to sit for about 1 minute. Then rub the nuts in the towel to remove the skins. Chop. (I like larger nut chunks, Eric like them small).

In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, white sugar, brown sugar and vanilla extract until mixture is creamy. Add the eggs one at a time, mixing well after each egg. Gradually, beat in the dry ingredients. Fold in chocolate chips and hazelnuts.

Drop of rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.

Bake for 9 to 11 minutes or until the cookies are a golden brown. Allow the cookies to cool on the cookie sheet for about 2 minutes then transfer to a wire rack to cool completely.

Enjoy!

~Krissy

More Cookie Recipes:
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies 
Creamsicle Chocolate Chip Cookies
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies

Chocolate Covered Cherry Cookies

This recipe has made an appearance on here before under Cake Mix Cookies, along with three other cake mix cookie recipes. They are my go-to gift cookies because: a.) everyone loves these cookies and b.) they are super easy to make. They also happen to be one of my all time favorite cookies--they really do taste like chocolate covered cherries. Since I just happened to make them again today and was reminded just how spectacular they are, I decided to give them their very own post. These cookies deserve it!

Ingredients:
1 package Betty Crocker Cherry Chip cake mix
2 eggs
1/3 cup vegetable oil
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.

Beat the cake mix, eggs and oil together until the batter becomes stiff. Stir in chocolate chips. Roll the dough into 1-inch balls and place on a cookie sheet. Bake for approximately 10 minutes or until the cookie bottoms turn a golden brown.

Enjoy!

~Krissy

More Cookie Recipes:
Baileys White Chocolate Chip Cookies
Smores Cookies!
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies 
Malted Chocolate Chip Cookies 

Skinny Chocolate Chip Cookies

So after the black bean chocolate chocolate chips cookies turned out so delicious, I had to play some more with bean cookies. Since chickpeas, also known as garbanzo beans, are one of my all time favorite foods (I could eat roasted chickpeas every single day), I decided to make chickpea chocolate chip cookies. And I must say they didn't disappoint. Eric's family are fans. As his mom said, you don't have to feel guilty about getting one. Chickpeas are rich in dietary fiber, protein, manganese, and iron. All that in a cookie! Sadly since Eric knows these are made mostly out of beans and not flour and sugar, he won't even try them. But that just means more for the rest of us!

Recipe comes from here.

Ingredients:
1 15-ounce chickpeas (garbanzo beans), drained and rinsed
1/2 cup peanut butter*
1/2 cup light brown sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1/8 teaspoon baking powder
1/2 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees. Spray a cookies sheet with cooking spray.

Add all the ingredients except for the chocolate chips in a food processor. Blend until mixture is smooth.
Stir in chocolate chips. Scoop 1 tablespoon of dough onto the cookie sheet and flatten with a fork or spatula. Bake for 15 to 20 minutes or until the bottoms turn a golden brown and the chocolate chips melt.

*The peanut butter is going to give these cookies a slightly peanut butter taste (but who doesn't love peanut butter?). The original recipe called for cashew butter (I've never had it but it sounds divine). I used almond butter because I had it in the fridge and I used it in my black bean cookies. You couldn't taste it what so ever in those cookies. However, there was a slight almond taste to these chickpea cookies. And the almond just doesn't mingle as well with the nuttiness of the chickpea as peanut butter does. So I recommend peanut butter, but it's really a matter of opinion.

Enjoy!

~Krissy

Chocolate Chip Cookie Dough Mug Cake

I almost didn't make this mug cake because I already have a recipe for an actual chocolate chip cookie made in a mug that's pretty damn good. Plus, the recipe didn't call for self-rising flour, baking soda, or baking powder. I was skeptical of how it would come out. However, I'm a sucker for chocolate chip cookies so I went ahead and made it anyway. And I'm glad I did. It turned out spectacular.

The recipe comes from here.

Ingredients:
1 egg
3 tablespoons brown sugar, packed
1/3 cup all-purpose flour
1 tablespoon butter, softened
a handful of semi-sweet chocolate chips

Directions:
Add all the ingredients to a coffee mug and mix them together with a fork until they are well combined. Microwave for 1.5 to 2 minutes on high powder. Keep in mind that all microwaves cook at different temperatures. Mine took the full 2 minutes to bake.

Enjoy!

~Krissy

Mug Cake Sample Platter

Also Check Out:
Chocolate Chip Cookie in a Mug
Chocolate-Hazelnut Mug Cake
Chocolate Peanut Butter Mug Cake
Gluten-Free Mug Cake
Fluffernutter Mug Cake
Pumpkin Mug Cake with Cream Cheese Frosting

Baileys White Chocolate Chip Cookies

For the Fourth of July, Eric and I headed up north to spend the holiday with my parents at their cabin. If anyone has a bigger sweet-tooth than us, it's my parents. So before we left I made two different cookies, Baileys White Chocolate Chip Cookies and Applesauce Cookies with Caramel Frosting, to surprise them with. The cookies barely made it three days.

The Baileys White Chocolate Chip Cookies were my personal favorite. They are fluffy, chocolaty, and not overly sweet. Not only did I love their taste, but I loved making them. I could smell the chocolate in the cookies from the moment I began mixing the ingredients together until the cookies were baked and cooled.

I found this recipe here. It makes roughly 3 dozens.

Ingredients:
2 sticks of unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 2/3 cup flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/3 teaspoon salt
8 tablespoon Baileys Irish Cream
1 cup white chocolate chips*

Directions:
Preheat oven to 350 degrees.

In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.

In another large bowl, cream the butter and sugar together with an electric mixer. Add the eggs and vanilla and combine until fluffy. Mix in the Baileys. Gradually add the dry ingredients to the wet ones. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerator for approximately 2 hours.

Seriously, I could not stop eating the dough.

Scoop a heaping tablespoon of dough on a cookie sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes.

*I'm going to let you in on a secret. Most recipes call for a 1 cup of chocolate chips, which is a perfectly adequate amount of chips. But I always add more. I pour in the cup then I add more until the dough looks like it has enough chips in it.

Baileys and Applesauce cookies

Enjoy!

~Krissy