Updated recipe: Whiskey cookies (no actual whiskey)

Picture of whiskey cookies

Whiskey cookies

The original recipe of these were dubbed Whiskey Cookies by my brother. I can’t remember now if it was because he and his friends thought they tasted like whiskey, or because they went well with whiskey.

In any case, the name stuck.

The original recipe also used almond flour. I have a few friends who are allergic to nuts, so I wanted to fin an alternative. Also, over the past year I’ve grown to really like quinoa, quinoa flour, and chia seeds, and wanted to see if I could somehow use any of those in these cookies.

Finally, trying to find bittersweet chocolate in the 70%+ range can be a pain. I had some superdark bittersweet chocolate that was 88% chocolate, I decided to use that up. This recipe should be able to be modified to use baking chocolate fairly easily, just add more sugar.

Whiskey Cookies

  • 16 ounces very dark bittersweet chocolate (88%) or baker’s chocolate (100%)
  • 2 ounces very dark bittersweet chocolate (88%) or baker’s chocolate (100%), chopped
  • 6 Tbsp softened unsalted butter
  • 5 extra large eggs
  • 1/2 cup demerara/turbinado sugar, or more to taste
  • 2/3 cup ground quinoa flour
  • 2/3 cup ground chia seeds
  • 2 Tbsp amaretto
  • 6 Tbsp dark rum

Melt the 16 ounces of chocolate in a double boiler. Once the chocolate is melted, stir in the butter and set aside.

Use a mixer to start mixing the eggs and sugar. Set it at medium speed and be prepared to wait 5-10 minutes. You want the eggs and sugar to form a thick ribbon when the beaters are lifted, and this takes A WHILE.

Once the eggs have been beaten until they are thick and pale yellow, stop the mixer and take out the beaters. Add in the amaretto, rum, and melted chocolate with butter. Mix gently with eggs until combined.

Mix in quinoa flour, ground chia seeds, and remaining 2 ounces of finely chopped chocolate.

Let sit in refrigerator overnight.

Form into small cookies, bake on a parchment-paper lined baking sheet at 325 F. Try baking for 6 minutes with the first batch, then increase times as needed. The cookies are done when they are firm to the touch and spring back when pushed.

The bottoms will still be a bit sticky when they are right out of the oven, but they should come off the parchment fairly easily once they are cooled.

They freeze very well. Most people who have tried them describe the texture as being somewhere between fudge and truffles.

One thought on “Updated recipe: Whiskey cookies (no actual whiskey)

  1. Pingback: Intense chocolate cookies | C Good's Things

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