Cookies with a touch of brandy, that would be two of my favorite things. This recipe is packed with aphrodisiacs from the chocolate, brandy, and pecans. What gives these cookies a special touch is using brandy versus using vanilla extract. Use whatever brandy you want though I would recommend a Cognac or Armagnac. You knows even better? Pairing warm cookies with your favorite spirit. Cookies and brandy are the perfect pairing.
White Chocolate Chocolate Chip Cookies
1 lb. sweet butter 3 1/2 c. sugar 4 eggs 1 tbsp. brandy 2 oz. dark chocolate, melted 1/2 c. sour cream 1 lb. 10 1/2 oz. unbleached, all purpose flour 5 1/4 oz. cocoa powder 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 1/2 lbs. white chocolate, chopped 3/4 lb. pecans, chopped
Cream together butter and sugar. Add eggs, two at a time. Blend brandy, chocolate and sour cream into creamed mixture. Sift together flour, cocoa, soda, powder and salt. Add to above mixture. Add white chocolate chips and pecans. Bake on cookie sheet covered with parchment paper or on teflon sheet in 350 degree standard oven or 325 degree convection oven about 8 to 10 minutes.