It’s getting cold so apparently it’s time for everyone to turn to alcohol for warmth. As proof I draw attention to my last few recipes and this buzzfeed article, which awesomely featured my white russian cupcakes. And everyone knows I LOVE to bake with alcohol. So I continued on that trend by tossing some Whiskey in some cookie dough to make some delicious fireball cookies.
NOTE: I updated this post on August 9, 2016 with new pictures
Now listen, you may be wondering what tossing this whiskey into your batter does. Well, it adds this really amazing, complex flavor to the cookie. Kind of vanilla-y but also caramel-y.
Then, on top of that you have brown butter – now I clearly missed this when it was a huge thing back in 2012, but it’s never too late to hop on the brown butter train, since you know, brown butter not only tastes amazing but makes the house smell super nutty and wonderful after you make it.
So how do you make these? It’s so so easy. You basically just mix all the ingredients together to form the batter.
Add chocolate chips
Form cookies that are huge with an ice cream scoop, or the correct size with a rounded tablespoon or cookie scoop
Flatten the cookie scoop in your hand
Add in a delicious melty center, or two or three
Roll them up in a ball and place them in the fridge for an hour
Then you bake and end up with delicious crusty cookies with a deliciously moist, chewy center.
Mixing this Whiskey and Brown Butter results in this really really fantastic fireball cookie. Adding more depth to the standard chocolate chip cookie and making it something really special.
And did I mention the awesome molten center?
Ingredients
- 3 3/4 cups flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cinnamon stick
- 1 1/4 cup (2 1/2 sticks) unsalted butter, browned
- 1 1/2 cups brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup Fireball Whiskey
- 2 egg
- 1 1/2 - 2 cups Chocolate Chips
- 24 chocolate melts (or more I won't judge. I used ghirardelli dark)
Instructions
- Brown the butter. Don't know how? This awesome image from pinterest can help. The put the browned butter in the fridge until cooled with 1/2 a cinnamon stick.
- In a large bowl whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- When butter is cooled, cream together with the brown sugar and granulated sugar until smooth and creamy. Mix in the vanilla extract, then add the eggs and beat well. Finally, mix in the Whiskey.
- Add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the chocolate chips. Form the dough into balls around a chocolate melt. I made 24 large cookies
- Refrigerate dough for at least 1 hour.
- Preheat oven to 350F. Bake for 10-12 minutes (They'll seem a little underdone - that means they're done. Take them out)
Handy Equipment:
I made these last week. You’ve noted 2tbsp of oil but it never gets added in the directions. I left it out and they were fine. These were a huge hit at the lunch I took them to.
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Any advice for high altitude
King Arthur has a section on high altitude cookie baking that may help! I’ve only ever cooked in Michigan or Tennessee, so any advice I give would only be unproven speculation. I hope that link helps!
Do you have to put the chocolate in the middle? And what is it? A baking chip?
You don’t, it’s optional! I use melting chocolates, they’re shaped kind of like wafers and stay softer than normal chocolate chips, but totally optional!
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