Jake went to Scotland for a work trip a couple months ago. He brought back some whisky fudge. We didn’t really like it, therefore its been sitting on our shelf for a couple months. Finally, I had the great idea to bake it into a cookie! HOLY MOLY, this was my most genius idea! They might be my favorite cookie now!
These cookies were so amazing. The nutty taste of the browned butter, the melty and chewy whisky fudge with the crispy cinnamon sugar edges… Your taste buds won’t know what hit ya!
You can buy the whisky fudge I used here, but shipping is a little expensive. Some other options (that are cheaper) can be found here and here.
I tested out these cookies in a couple different ways, I found the best method to 1. Not pre-chill the dough 2. Gently banging the sheet pan on the counter 8-10 times half way through baking, and again at the end of baking. It may sound silly, but trust me it will make a big difference and yield a less cakey cookie. 3. Using brown sugar in the cinnamon sugar mixture.
Brown Butter chocolate chip whisky doodles
- Preheat oven to 350F.
- Sift together the flour, baking soda, salt, and cinnamon. Set aside.
- Brown 1 cup of butter in a pan, once the butter starts turning a very light brown, pour into a small bowl. Place in the freezer for 15 minutes. (The butter will solidified). Place the solidified butter in a large bowl and beat for 1 minute, until creamy again.
- Beat the sugars, another 30-60 seconds.
- Crack and beat in two eggs, only until incorporated. Do not over beat the eggs (you don’t want to add too much air to the mixture).
- Beat in the flour mixture.
- No chilling needed! Immediately roll dough into 1 inch balls (I recommend using a cookie scooper), roll each ball in cinnamon sugar and place on a baking sheet, 2 inches apart.
- Baking Instructions for less-cakey cookies: Bake the cookies for 5 minutes. Using two ovenmits take the baking sheet out of the oven gently slam it on the counter 8-10 times. (If this step is skipped, you’ll end up with thicker and cake-like cookies) Place the baking sheet back in the oven for 4 minutes. Take out and bang the pan a couple more times. Let cool for 5-10 minutes.
- Best served warm – so the whisky fudge is warm and gooey!