Yesterday was National Cookie Day and Day 4 of the #25daysofcookies challenge! So I thought I’d do something classic, like a Chocolate Chip Cookie…..

Well, I don’t know how your house is in the winter, but mine is cold and butter takes forever to soften. Enter Adrianna Adarme of A Cozy Kitchen to save the day because her recipe for Bourbon Pecan Chocolate Chip Cookies uses MELTED BUTTER.

So this is a slightly adapted recipe because I subbed Whiskey for Bourbon, used more chocolate chips than pecans (not a big nuts fan, as I mentioned earlier), and added cinnamon because Whiskey makes me think of my husband, and he’s a cinnamon fiend.

Lucas built us a bench for our kitchen table recently and ever since then Mathias has been climbing on top of it to go talk to our Echo Dot (he can’t talk, but figured out that there’s a button that turns it on so he doesn’t have to say “Alexa” and then he babbles at her). So this happened.

Don’t worry, the ornaments didn’t affect the baking of this cookie.

Either I did something wrong or my oven is just jacked up because they took an extra 5 minutes longer than the suggested time to bake, but they still turned out chewy which is all I really want from a chocolate chip cookie. They had a slight whiskey taste but I would add more than a teaspoon of cinnamon next time just to add more of a kick.

You can find the original recipe here and they make quite a few cookies, so I froze half of the batch to bake later!