I attended with Julie, and predictably other than the host's husband, I was the only man in attendance. No matter, I had a good time conversing, and sampling the cookies.
We picked this recipe for one reason; it has bourbon! Surprisingly these cookies didn't have a boozy taste. The bourbon flavors married quite nicely with the chocolate.
Yields 50 cookies
2 cups all-purpose flour
6 tbs cocoa powder unsweetened
1/4 tsp cinnamon
1/4 tsp salt
1 cup butter, softened
1 cup brown sugar, firm pack
1/2 cup bourbon (Woodford Reserve)
1 cup mini chocolate chips, semi-sweet
2 egg whites
2 tbs water
3 cups pecans, finely chopped
- Combine the flour and cocoa powder, cinnamon, and salt in a small bowl. Set aside
- Beat together butter and brown sugar in a large bowl until creamy and sooth. Beat in bourbon until well blended.
- Gradually add dry ingredients to butter mixture, beating well after each addition. Stir in the chocolate chips. Cover dough with plastic wrap and refrigerate for at least 2 hours.
- When ready to bake cookies, preheat oven to 350 F. Grease w large cookie sheets. Beat together egg whites and water and set aside. Using 1 level tablespoon, shape dough into balls about 1 inch in diameter. Roll each ball first in the egg whites then in the chopped nuts. Arrange the balls 1/2 inch apart on the prepared cookie sheets. If the dough gets to soft, periodically return the dough to the refrigerator.
- Bake the cookies in the preheated oven for 15-20 minutes or until they are still soft but have a light crackled crust. Cool cookies on the cookie sheets for 2-5 minutes. Carefully remove the cookies to a wire rack to cool completely.