These Whisky and Choc Chip Cookies are a lusciously grown up treat — soft and chewy, and flavoured with the most delicious hint of Whisky - it’s an easy yet deeply satisfying recipe from Nick Baxter, our Brand Advocacy Manager.

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total time: 25 Minutes

Makes roughly 12 cookies.

Ingredients

1/2 cup butter, softened

1/2 cup brown sugar, packed

1/3 cup granulated sugar

1 egg

2 tablespoons Archie Rose Single Malt Whisky

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons cornstarch

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chunks (or chocolate chips)

Method

1.In a bowl with a hand mixer, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg, Single Malt Whisky and vanilla extract, and beat on medium-low speed for another minute until combined. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in the chocolate chunks/chips by hand until just combined.

2.Shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours, for best results. (You can bake them after less chilling time, but they will be more flat.)

3.When you are ready to bake the cookies, preheat oven to 175 degrees celsius. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet.

4.Bake for 10-12 minutes until the edges are just set and the cookies are slightly golden on top. Sprinkle with some flakey salt (optional). Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.