Today we’re living the high life.
These Woodford Reserve Double Oaked chocolate chip cookies are soft and chewy and totally indulgent…and contain a (somewhat) expensive whiskey that is totally worth it. I was first introduced to them at a holiday team get-together (full disclosure: I work for the company that owns Woodford Reserve), and fell in love with the sweet, mellow flavor with a hint of booziness and little surprises of sea salt.
Full credit for the recipe goes to Elizabeth McCall, the Assistant Master Distiller at Woodford. Not only is she a fun, cool lady who’s blazing a trail in a generally male-dominated business, but she makes a mean chocolate chip cookie. I adapted it slightly, subbing in some white whole wheat flour to up the nutty flavor and texture, and using dark chocolate instead of semi-sweet, which I’m partial to and really works with the flavor combination here.
I’ve noted it below in the recipe as well, but I don’t think this is a case of being able to just sub in any other whiskey or bourbon if you don’t have Double Oaked. That’s not just my bias, because I work with several other whiskey brands that I love deeply, but I wouldn’t sub them in here.
It’s Double Oaked’s particular flavor profile and rich sweetness that you need, because it’s replacing the vanilla in the recipe. I brought them in for a birthday celebration on my team recently, and you should have seen the look on their faces when they learned that a $40-60 bourbon was used in the cookies—priceless!