Chocolate Bourbon Cookies

This past Sunday we attended the annual Nottingham Gate Subdivision cookie exchange. For the very first time in the 7 years we have lived in the neighborhood, we enthusiastically RSVPed "yes" and attended. Prior years required each person to bring a whopping 6 dozen cookies. I don't think we ever had 6 dozen cookies in our house at one time ever! Really, what would we do with so many cookies? This year the rules were modified and inclusion in the exchange only required 3 1/2 dozen home baked, from scratch cookies. The rules strictly forbid anything store bought.

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

Ingredients
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

1. Combine the flour and cocoa powder, cinnamon, and salt in a small bowl. Set aside
2. Beat together butter and brown sugar in a large bowl until creamy and sooth. Beat in bourbon until well blended.
3. 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.
   
4. 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.
   
5. 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.