Hy-Vee Recipes and Ideas

Directions

1. Step1

   Line two baking sheets with parchment paper; set aside. Place 1/2 cup butter in a medium skillet. Melt butter over medium heat, stirring occasionally, until foamy and browned. Pour brown butter into a small bowl and allow to cool to room temperature. 

2. Step2

   In a medium bowl, stir together flour, salt, and baking soda; set aside. 

3. Step3

   Beat remaining 1/2 cup butter with brown sugar for 2 minutes or until well combined and fluffy. Beat in vanilla and whiskey; beat for 1 minute. Beat in cooled brown butter and granulated sugar; beat for 2 minutes until smooth and fluffy. Add eggs, one at a time, beating for 30 seconds after each egg. 

4. Step4

   Add flour mixture all at once to wet ingredients. Beat until just combined. Fold in chocolate chips and pecans. Scoop dough onto prepared pans and flatten slightly to form discs.  Refrigerate 30 minutes before baking.

5. Step5

   Make Whiskey-Infused Salt: In a container with a fitted lid, add kosher salt and 1/2 teaspoon Finagren's Irish whiskey. Shake vigorously until salt resembles wet sand.

6. Step6

   Preheat oven to 350 degrees. Just before baking, sprinkle cookies with Whiskey-Infused Salt. Bake 12 to 15 minutes or until cookies have set and edges are golden brown. Cool cookies on a wire cooling rack. Store completely cooled cookies in an air-tight container for up to 5 days.