Fireball Whisky Brown Butter Chocolate Chip Cookies

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 1/2 cups Brown sugar
  • 1 1/2 cups Chocolate chips
  • 24 Chocolate melts
  • 1 tsp Cinnamon
  • 1/2 Cinnamon stick
  • 3 3/4 cups Flour
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 1/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Fireball whiskey

Found on cupcakesfordinner.com

Ingredients

• 3 3/4 cups flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cinnamon stick
• 1 1/4 cup (2 1/2 sticks) unsalted butter, browned
• 1 1/2 cups brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup Fireball Whiskey
• 2 egg
• 1 1/2 - 2 cups Chocolate Chips
• 24 chocolate melts (or more I wont judge. I used ghirardelli dark)

Directions

• Brown the butter. Dont know how? This awesome image from pinterest can help. The put the browned butter in the fridge until cooled with 1/2 a cinnamon stick.
• In a large bowl whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.
• When butter is cooled, cream together with the brown sugar and granulated sugar until smooth and creamy. Mix in the vanilla extract, then add the eggs and beat well. Finally, mix in the Whiskey.
• Add the flour mixture to the butter mixture, mixing until just combined.
• Stir in the chocolate chips. Form the dough into balls around a chocolate melt. I made 24 large cookies
• Refrigerate dough for at least 1 hour.
• Preheat oven to 350F. Bake for 10-12 minutes (Theyll seem a little underdone - that means theyre done. Take them out)