I had to use up a nearly empty bottle of good whiskey, and my wife needed some cookies for her classmates. These came out a bit wet- needed maybe a quarter cup more flour than I used. ATC’s chocolate chip recipe with rum instead of vanilla, and with whiskey and coffee added. They taste pretty amazing. More flour makes them less pancakey and more substantial.
Arrange two racks in your oven to permit air flow.
Prepare two baking sheets with parchment paper.
Preheat oven to 325F.
In a medium bowl whisk;
2 cups flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
Mix in a small bowl and let dissolve;
1 Tbsp whiskey
1 1/2 tsp instant coffee
In a large bowl mix for about 1-2 minutes;
3/4 cup butter, room temperature or preferably melted and let to cool for a half hour or more
1 cup firmly packed dark brown sugar
1/2 cup white sugar
Add to the butter and sugar mixture, then mix for about 30 seconds, just until combined;
1 egg yolk plus 1 egg
2 tsp dark rum (Gosling’s Black Seal has the most vanillin I’ve found)
The coffee and whiskey mixture
Add the dry to the wet, mix until combined. Mix in;
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
Scoop roughly 1/4 cup sized balls onto two baking sheets with parchment paper on them.
Bake for 16-18 minutes, switching rack position of the sheets at the halfway mark.
