Last Fall, I introduced a friend to Fireball Whiskey while we were traveling together. She usually drinks pinot grigio, a tart, fruity white wine, but she liked the intense cinnamon flavor of Fireball. Shortly after that, I shared some of these cookies with her. The spiciness of the whiskey in the dough enhances the deep flavor of the chocolate in the cookie. They are excellent! But for adults only. Many people incorrectly believe that alcohol cooks out of dishes to which it is added. That is false. Some of the alcohol does evaporate depending on how long the dish is cooked, but about half of the alcohol content is still present.

Another flavor boost to these cookies is the brown butter. Brown butter is regular butter that has been cooked just long enough to toast the milk solids in the butter. By cooking the butter just a tiny bit past the melting point, a magical, nutty flavor is created, enhancing the flavor of the cookies even more. They’re guaranteed to bring excitement to your taste buds!

Fireball Chocolate Chip Cookies

Fireball Chocolate Chip Cookies (adapted from cupcakesfordinner.com) Makes: about 4 dozen cookies

Ingredients:

• 3 3/4 cups flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cinnamon stick
• 1 1/4 cup (2 1/2 sticks) unsalted butter, cut into pieces
• 1 1/2 cups brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup Fireball Whiskey
• 2 eggs
• 2 cups semi-sweet chocolate chips

Instructions:

To brown the butter, heat a thick-bottomed skillet over medium heat. Add the butter and whisk it frequently as it melts. Once melted, the butter will foam up a bit, then subside.

Melt the butter over low heat.

The butter will froth . . .

Continue to whisk it constantly. After about 5 minutes, light brown specks will begin to form at the bottom of the pan. The butter should have a nutty aroma at this point.

. . . then slowly cook to a golden brown color.

Remove the pan from the heat and pour it into a bowl to stop the cooking process. Add 1/2 of a cinnamon stick to the browned butter, then put in the fridge until it is cooled.

Add a cinnamon stick to the browned butter.

In a large bowl whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set the dry ingredients aside.

When the butter is cooled, remove the cinnamon stick and cream the butter together with the brown sugar and the granulated sugar, until it is all smooth and creamy.

Add the browned butter to the sugars.

Mix in the vanilla extract, then add the eggs and beat well.

Finally, mix in the Fireball Whiskey.

Add the whiskey into the mix.

Add the flour mixture to the butter mixture, mixing until just they are combined.

Then the flour mixture.

Stir in the chocolate chips.

And finally the chips.

Form the dough into balls and place them on Silpat or parchment paper lined cookie sheets, if desired. Refrigerate the dough balls for at least 1 hour.

Shape the dough into balls.

Refrigerate the balls for an hour before baking them.

Preheat oven to 350ºF. Bake the cookies for 10-12 minutes. They will seem a little underdone, but they are not! Cool the cookie sheets on cooling racks for 2 minutes before removing the cookies to the racks to cool completely.

Cool the cookies on a cooling rack.

These cookies will go fast!

Store the cookies in an airtight container at room temperature.

There’s explosion of cinnamon in these cookies!

There’s an explosion of flavor sensations in these cookies!  ~Linda

Fireball Chocolate Chip Cookies (adapted from cupcakesfordinner.com) Makes: about 4 dozen cookies

Ingredients:

• 3 3/4 cups flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cinnamon stick
• 1 1/4 cup (2 1/2 sticks) unsalted butter, cut into pieces
• 1 1/2 cups brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup Fireball Whiskey
• 2 eggs
• 2 cups semi-sweet chocolate chips

Instructions:

To brown the butter, heat a thick-bottomed skillet over medium heat. Add the butter and whisk it frequently as it melts. Once melted, the butter will foam up a bit, then subside. Continue to whisk it constantly. After about 5 minutes, light brown specks will begin to form at the bottom of the pan. The butter should have a nutty aroma at this point. Remove the pan from the heat and pour it into a bowl to stop the cooking process. Add 1/2 of a cinnamon stick to the browned butter, then put in the fridge until it is cooled.

In a large bowl whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set the dry ingredients aside.

When the butter is cooled, remove the cinnamon stick and cream the butter together with the brown sugar and the granulated sugar, until it is all smooth and creamy. Mix in the vanilla extract, then add the eggs and beat well. Finally, mix in the Fireball Whiskey. Add the flour mixture to the butter mixture, mixing until just they are combined. Stir in the chocolate chips.

Form the dough into balls and place them on Silpat or parchment paper lined cookie sheets, if desired. Refrigerate the dough balls for at least 1 hour. Preheat oven to 350ºF. Bake the cookies for 10-12 minutes. They will seem a little underdone, but they are not! Cool the cookie sheets on cooling racks for 2 minutes before removing the cookies to the racks to cool completely. Store the cookies in an airtight container at room temperature.