Wednesday, November 30, 2011
If you are my friend on facebook you have probably noticed over the years that I love to bake, especially during the holiday season. Many times after posting photos or status updates about my baking exploits I have received many requests for recipes. I must admit I am horrible at responding and sending out recipes. I have good intentions, I truly plan on responding but the thought of typing then copying and pasting a recipe numerous times is very unappealing so I tend to put off responding indefinitely. This afternoon I received another request for a recipe. When I moved the email into my folder titled recipe requests, I noticed the large number of emails I had banished there and guilt overtook me. I decided to ease my conscious instead of sending out several emails I would simply post some of my most requested recipes on my blog.
First I must confess I am not a professional cook. I have never had any type of formal training. I learned to bake standing by the side of my Grandma and Nana Kay, listening and watching as they created their "magic delights" in the kitchen. As a small child I can remember peeking over the mixing bowl in my Nana Kay's kitchen as she made her wonderful christmas cakes. My mouth watering with the anticipation of licking the beaters. I knew I was getting older when my Grandma finally allowed me to measure, then taught me how to gently add the ingredients to her cookie batter. One of the most important lessons I learned standing by their sides, recipes are simply a guide. You have to know what the batter should look and taste like. The season, weather, humidity and even your oven may call for a "recipe adjustment".
I always bake a few cookies first before removing my beater and mixing bowl. If the cookies spread too much I know to add a touch more flour. It also allows me to adjust the time and temperature as needed.
Most of my original recipes have stories behind them, some short, some long.
The Jack Daniel's Chocolate Chocolate Chip cookie recipe came to be after an evening spent with friends. We were all sitting around a table on a neighbor's deck one summer night enjoying the warm night and conversation. In the middle of the table sat a bowl of chocolate. A few of the men decided to take shots of whiskey and placed their shot glasses down on the table. I stared at the shot glasses next to the chocolate bowl and thought I bet the two would taste great together. I did something very unusual for me, I asked Larry for a shot of whiskey. Yes me who rarely drinks asked for a shot, of whiskey no less. Everyone stared in amazement as he handed my shot to me. Most watching to see if I was actually going to be able to swallow it without coughing or making a funny face. I believe there may have even been a bet placed on the outcome. He handed me the shot, I unwrapped a small Hershey bar, placed it in my mouth and then took a sip of the whiskey. I was right the two combined nicely. To finish the shot I unwrapped another chocolate bar and combined the two once again. Before going to bed that night I wrote on a posted note, Chocolate Chips and Whiskey and stuck it to my cooking binder as a subtle reminder. A few weeks later on a rainy summer night, I came up with the recipe below. I hope you enjoy it.
Jack Daniel’s Chocolate Chocolate Chip Cookies with Chocolate Whiskey Glaze
1 ½ cups semi- sweet chocolate chips; melted **
12 oz. bag white chocolate chips
12 oz. bag semi-sweet chocolate chunk chips
1 cup unsalted butter
1 ½ cup brown sugar (do not pack)
3 tbsp Gentleman Jack Whiskey
1 1/2 tsp baking soda
½ tsp salt
2 ½ (to 3/4) cup all purpose flour
Preheat oven to 350 degrees
Place 1 ½ cups semi-sweet chocolate chips in microwave safe bowl. Microwave at 30 second intervals until chocolate is completely melted. Be sure to stir the chocolate chips for a few seconds after each interval. Allow to melted chocolate to cool slightly.
In large bowl beat at medium speed; butter, brown sugar and whiskey until light and fluffy.
Add eggs one at a time, mixing completely after each.
Turn mixer to low speed and gradually add in the melted chocolate. Scraping the sides of the bowl as necessary. Once chocolate is completely blended in, turn the mixer up to medium speed and beat for approximately one to two minutes. Stop mixing when the batter appears slightly lighter in color and appears softer/fluffy.
Turn mixer to low, add baking soda and salt, blending completely. Add flour.
(Note: I add flour a half a cup at a time. This allows me to make sure the flour is getting thoroughly blended and I can make sure the batter does not become too dry)
Turn mixer to the lowest setting, add chocolate chunk pieces and white chocolate chips.
Drop by med. ice cream scoop unto ungreased cookie sheet. Cook for 12 to 14 minutes until the center of the cookie is set. Remove cookies to wire rack to cool.
Make glaze and drizzle over cooled cookies.
FYI if you really want to amp up the whiskey taste, when the chocolate chip cookies are cooling, brush the tops of the cookies with Jack Daniel's.
Chocolate Whiskey Glaze
(Note: You may want to adjust the chocolate glaze to your taste…the more powdered sugar the less whiskey taste and vice versa.)
16 oz squeeze bottle (available at Walmart and most stores)
½ cup melted chocolate chips**
2 tsp shortening
1/3 cup Jack Daniels Whiskey
¾ to 1 cup Powdered Sugar
1 tsp vanilla
Place Chocolate chips and shortening in microwave safe bowl, microwave at 30 second intervals until melted. Be sure to stir after each time. You may also melt the chocolate and shortening over the stove in a double boiler. Let melted chocolate cool slightly.
In mixer combine whiskey, vanilla and powdered sugar. Scraping the bowl every minute or so to ensure the sugar and whiskey combine.
Turn mixer to medium speed and slowly add the melted chocolate. It is important that the chocolate is cooled slightly if it is too hot it will seize up when it mixes with the whiskey and you will have to start all over.
Mix until smooth. It is important to taste the glaze. If you want more of a whiskey taste then add a tablespoon or two more of Jack Daniel's. If you want to tone down the whiskey taste, then add a tablespoon or two more of the powdered sugar. I always add more whiskey!!
Pour chocolate glaze in squeeze bottle and drizzle over cookies.
Store in an air tight container.
**when stirring melted chocolate do not use a wooden spoon.