There are two things I love: writing and cooking.
Wait, make that three: writing, cooking and eating.
I didn’t grow up in a foodie family. While there are a couple comfort food-type dishes that have been passed down, I don’t have access to a collection of timeless, tried and true family recipes. So I’ve had to search for my own.
For whatever reason, last year I decided that finding the perfect cookie was my number one mission. Why? I don’t know, exactly. It just seemed like a perfect cookie was something a mom should have.
Plus, it was an excuse to make cookies.
So I tested a bunch. Some were fine. Some were downright disgusting. But none were memorable – at least not in a good way.
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Everything changed a week or so ago when I opened up Tiffani Thiessen’s Pull Up A Chair. Yes, she was Kelly on Saved by the Bell. And let me tell you, that lady knows how to cook. I have yet to try a recipe from that book that hasn’t turned out amazing. Her cookbook is honestly the best cookbook I have EVER used. And I am kind of a cookbook hoarder, so that’s saying a lot.
These cookies were made using her recipe for her Sea-Salt Chocolate Chip Cookies. Now, I have to confess. I did not have sea salt on hand. Which I realize is kind of in the name. But still, even without it, these were the most perfect cookies I have ever put in my mouth.
First, they were HUGE. Like, one is enough. Second, they were a perfect consistency. They had a slight crunch to them on the outside but were soft on the inside. And, of course, they tasted amazing.
Now that you know about where to find the perfect cookie, I thought I’d share one that I invented while playing around in the kitchen. I actually got the inspiration from Pull Up A Chair’s recipes for whiskey-glazed spice nuts (seriously, it’s worth buying the cookbook just for this recipe) and shortbread cookies.
Ok, so for the cookie that still needs a name, here’s the recipe:
1 1/2 cups butter (cold)
1/4 cup brown sugar
1/2 cup granulated sugar
1 tbsp vanilla extract
1 tsp whiskey
3 cups all-purpose flour
1/2 tsp salt
1/2 cup pecans
1/2 tsp chopped fresh rosemary
Using a stand mixer, mix the butter and sugars with the paddle attachment on medium speed. Add the vanilla extract, flour and salt and keep mixing until incorporated. Add the remaining ingredients and mix until smooth. Roll the dough into a flat disk, wrap it in plastic wrap and refrigerate it for 30 minutes.
Preheat the oven to 350 F.
Roll out the dough and cut out into 3-inch circles. Bake for 18-20 minutes.