Best Jacks Chocolate Chip Cookies Recipes

CHEWY CHOCOLATE CHIP & JACK DANIEL'S COOKIES Recipe image

Provided by bubbles7380

Number Of Ingredients 16

For Cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks salted butter, melted and cooled to room temp
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 12-ounce bag Ghirardelli Semi-Sweet Chocolate Chips
For Whiskey Frosting:
2/3 cups Ghirardelli Semi-Sweet Chocolate Chips
3 Tablespoons salted butter, softened
1/4 cup heavy cream
2 Tablespoons Jack Daniel's Whiskey
Crushed pretzels for topping

Steps:

For Cookies: Heat oven to 375 degrees and line baking sheets with parchment paper. In a mixing bowl, stir together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar. Beat on medium speed for two minutes. Add egg, egg yolk and vanilla extract. Remove bowl from mixer and stir in chocolate chips by hand. Using a 1/4 cup ice cream scoop, measure out cookies and place on prepared baking sheets. Use your fingers to flatten the dough slightly. Bake for 12 to 15 minutes, or just until edges are set and are lightly brown. Remove from oven and cool on baking racks while you prepare the frosting. NOTE: Don't place cookies too close together on the baking sheet or they will run together! The key to chewy cookies is to avoid over-baking them! They will continue to set up after they are removed from the oven. For Frosting: Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Whisk in the butter until melted. Add the cream and Jack Daniel's Whiskey, stirring until smooth. Immediately spoon frosting over cooled cookies. Top with crushed pretzels and allow to set. Enjoy

Jacques Torres's Secret Chocolate Chip Cookies image

Provided by Martha Stewart

Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Number Of Ingredients 11

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.