These cookies came about from my husband's love of chocolate, one of his favorite cocktails and of course my love for him. The smoke signals cocktail is an amazing concoction of bourbon, sherry, lemon and a pecan simple syrup with addition of smoked ice cubes. Seriously, think campfire, crisp air, beautiful Fall foliage all these visuals surmize the taste of this cocktail. The thought never really occurred to fashion a cookie out of it until I stumbled upon Hot Cakes smoked chocolate chips. I grabbed two jars one for these cookies the other to try in some mole. The chocolate did not disappoint my friends!
When I set out to make this cookie, it was intended to be an anniversary treat (13 years) for Ryan. We try to give something thoughtful and heartfelt, in turn he made me the most beautiful chicken coop, and then promptly mentioned I've used up all my wood working requests for the year. It really is a beautiful coop, blog worthy, now if only those birds would start laying eggs! I digress, after these cookies came together I thought they would also make the perfect holiday cookie.....maybe even a perfect man-cave, poker night cookie, if that sort of cookie exists, maybe we'll just stick with holiday cookie. I'm beyond excited for the holidays this year, parties, family/friends dinner, Christmas tree outings, hot buttered rum, the boys extensive search for Christmas presents in our house (we hide them in the attic). I relish the time in the kitchen baking/cooking family recipes that recall childhood memories of loved ones past and present. Pastries, pies, roasts, Christmas morning breakfast and even fruitcake (only my dad will touch the stuff), traditions I look forward to all year long are unfolding by the day.
I hope the start of the holiday season is full of making memories and quality time spent with friends and loved ones. Cheers!
Smoked Signals Cookies
Adapted from the Washington Post
2 1/2 cups flour
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1 cup plus 2 teaspoons granulated sugar
1/2 cup packed dark brown sugar
1 large egg
6 tablespoons bourbon
1 teaspoon vanilla
7 oz smoked chocolate chips
1 cup toasted pecans
Whisk together the flour, baking soda and salt in a bowl.
Combine the butter and sugars in a bowl of a stand mixer. Beat on low, then medium speed for 2 minutes, until well blended. Stop to scrape down the bowl.
Add egg and beat on low speed to incorporate; stop to scrape down the bowl. On low speed add bourbon 1 tablespoon at a time, beating for 20 seconds after each addition.
On low speed, gradually add flour mixture, beating until incorporated, then add chocolate chips and toasted pecans. Cover and refrigerate for 12 to 24 hours.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper.
Drop generous tablespoons of the dough onto the baking sheets. Bake on the upper and lower racks for 6 to 8 minutes, the rotate the sheets top to bottom and front to back. Bake for 7 minutes; the cookies should be browned on the edges and lighter in the center.
Cool the cookies on the cookie sheets for 5 minutes, then transfer them to a wire rack to cool completely.