Baked for the 2010 Serious Eats Cookie Swap
"This is the classic Tollhouse recipe, except some whiskey fell into the batter. Oops. Sometimes it also falls into my mouth." —James Boo, SE barbecue columnist
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup European style butter, room temp.
- 3/8 cup granulated sugar
- 9/8 cup dark brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons bourbon
- 2 large eggs
- Half a bag of dark chocolate chips
- 1/3 cup chopped pecans
Mix flour, salt and baking soda.
In larger bowl, mix butter, sugar, vanilla and bourbon until creamy.
Slowly add eggs to butter mixture, one at a time.
Gradually mix flour mixture into butter mixture.
Add chocolate chips and pecans.
Let dough sit in refrigerator for at least three days.
Bake at 375°F until edges are golden brown (9-10 minutes).