Our fridge is way too full lately, with a hodgepodge of leftovers and bottled beverages and trays and trays of meat that Patrick buys on sale. So because I’m such a nice wife I offered to go through and clean out the fridge. One of the items that tragically got pushed way too far back was the Copper Horse Distilling Copper Cream, Red Velvet Peppermint edition. Here’s where I have to admit though, I had ulterior motives for wanting to clean out the fridge… I had to make sure I had ingredients to make cookies for a foodie book club the next night! When I saw the Copper Horse, I knew it had to be part of these cookies somehow.

Because baking is a delicate dance of science, I based my recipe on one I’d had pinned for years, but adapted it to suit my particular liquor’s needs (aka the delicate flavors of the cream liqueur would have been overwhelmed by the brown butter and hazelnut oil prescribed in the original). If you’re in Columbia, go by the gorgeous distillery on Huger Street for a tour and tell Richard I sentcha. Otherwise, you can substitute another cream liqueur of your choice – but choose wisely.

copper horse cream chocolate chip cookies

Copper Horse Cream Chocolate Chip Cookies

makes 35-40

Ingredients

  • 1 1/2 sticks (14 tablespoons) salted butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons Copper Horse Cream Liqueur
  • 1 cup milk chocolate chips (or more, your call!)
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of salt

Directions

  1. Cream the butter and sugars with a mixer. Add in the eggs one by one, then the vanilla and liquer.
  2. Slowly add in the flour, baking soda and salt, and mix just until combined.
  3. Fold in the chocolate chips by hand and put in the fridge to chill for 10-30 minutes.
  4. Preheat the oven to 325 degrees F.
  5. On parchment paper or a Silpat, drop a tablespoon of dough evenly spaced on a cookie sheet. These cookies don’t spread too much, which is nice.
  6. Bake for 15 minutes.
  7. If you’re not using multiple cookie sheets at a time to bake, put the unused dough bake in the fridge to keep chilling.
  8. Bake and repeat til the dough is gone. If reusing the same cookie sheet, let it cool slightly on a baking rack between rounds.

And in case you’re wondering, there is still a half bottle left in the fridge, so I barely really helped with the cleaning… until I take it to foodie book club with me!

copper horse cream chocolate chip cookies