These soft, chewy cookies are made from a chilled dough flavored with whiskey and a little nutmeg--they'd be perfect served warm from the oven alongside an Irish coffee!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
157 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Step 2
Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
Step 3
Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
Step 4
Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
Step 5
Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
Step 6
Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.
Ingredients
1 teaspoon baking soda
4 (1 ounce) squares white chocolate, chopped
2 tablespoons whiskey
1 cup whiskey
2 large eggs, at room temperature
4 tablespoons instant espresso powder
1.5 teaspoons vanilla extract
0.75 teaspoon salt
0.25 cup white sugar
0.75 cup unsalted butter, softened
0.25 teaspoon ground nutmeg
2.75 cups all-purpose flour
0.33333334326744 cup firmly packed dark brown sugar
