When it came time to bake another batch of Christmas cookies, my wife decided to get a bit naughty in the kitchen. She threw open the liquor cabinet and began to plan a series of boozy sweets to include in our Christmas cookie tins this year. We’ll be sharing more of those recipes in the coming weeks, but let’s get started with my wife’s Tipsy Chocolate Chip Cookies.
My wife and I are big fans of cream liquors. So, when we were first introduced to Canadian-made, Forty Creek Cream Liquor a few years ago, we didn’t hesitate to try it. Since then, Forty Creek’s Cream Liquor has become one of our favourite purchases at the LCBO (Liquor Control Board of Ontario). It’s also the additive of choice for our Christmas morning coffees. If coffee isn’t your thing, try one of our favourite winter drinks: Hubby’s Spiked Hot Cocoa.
Back to these boozy morsels of sweetness. They. Are. So. Good. We’re sure these are going to become a Christmas cookie tradition in our household. Here’s what you’ll need to make my wife’s Tipsy Chocolate Chip Cookies:
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- ½ cup Forty Creek Cream Liquor
- 2¼ cup pastry flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups mini chocolate chips
- In bowl of stand mixer, cream butter, sugars, and egg until fluffy. Add vanilla and Forty Creek Cream Liquor, and mix until blended.
- In a separate bowl, whisk together flour, baking soda, and salt. Slowly add to butter/sugar mixture and process until thoroughly blended. Mix in chocolate chips.
- Roll dough into one-inch balls (dough will be tacky, but shouldn't stick to hands). Gently press down dough balls onto ungreased cookie sheet using the palm of your hand. Bake at 375 degrees for approximately 10 minutes. Move to wire racks to cool completely.
P.S. If you find the dough too sticky, simply drop by teaspoonfuls onto ungreased baking sheets. The result isn’t as pretty (as these cookies don’t spread much), but they are just as tasty!