Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 2 1/4 cup all-purpose flour
- 1 tsp. baking soda
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp Ballotin Bourbon Ball Whiskey
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1/2 cup Hy-Vee chopped pecans *if wanted
Line two baking sheets with parchment paper, set aside. Place 1/2 cup butter in a medium skillet. Melt butter over medium heat, stirring occasionally, until foaming and browned. Pour brown butter into a small bowl and allow to cool to room temperature.
In a medium bowl, stir together flour, salt and baking soda. Set aside.
Beat remaining 1/2 cup butter with brown sugar for 2 minutes or until well combined and fluffy. Beat in vanilla and whiskey. Beat for 1 minute. Beat in cooled butter and granulated sugar, beat for 2 minutes until smooth and fluffy. Add eggs one at a time, beating for 30 second after each egg.
Add flour mixture all at once to wet ingredients. Beat until just combined. Fold in chocolate chips and pecans. Scoop dough onto prepared pans and flatten slightly to form discs. Refrigerate 30 minutes before baking.