Whiskey Walnut and Brown Butter Cookies
Crunchy, chewy cookies that have a delightful flavour! Perfect accompaniment for a afternoon tea, choc or coffee.
150gm butter, melted until browned then cooled
270gm plain flour
1/2 tsp salt
1/2 tsp baking soda
1/2 - 3/4 cups brown sugar
2 tsp vanilla extract
1-2 tbsp whiskey
150gm (~5oz) milk chocolate
3/4 cups walnuts, chopped (pecans or macadamia too)
For the brown butter
Place the butter in a small saucepan over medium heat and simmer for about 3 minutes – stirring constantly – until the butter has browned. Pour the brown butter into a bowl and cool until it is at room temperature. It should not be liquid at all.
for the cookies
Preheat oven to 180º C/ 350º F.
Line two large trays with baking paper paper and set aside.
In a large bowl combine dry ingredients- flour, salt, and baking soda; whisk well to combine then set aside until needed.
In a large bowl, use a hand mixer to beat brown butter and sugar until light and fluffy; about 5 minutes.
Add in the vanilla and whiskey then also beat until combined. Add in the egg then mix for 15 seconds.
Gently mix in the flour, stirring only until the flour begins to disappear. Mix in the chocolate and nuts.
Roll (~2tbsp) scoops of dough and place on prepared trays, leaving enough room for spreading.
Bake for 10 to 15 minutes, or until golden at the edges but still soft in the middle.
Let cookies cool for 10 minutes to cool completely (or eat warm with milk :P )
- You can use any brand of whiskey but keep in mind that it will alter the flavour.
- Consider that some of the alcohol may not completely burn off and adult discretion adviced.