These are, hands down, my new favorite cookies. I generally hate whiskey (it tastes like pencils), but butter and brown sugar mellow out the flavor, leaving these cookies with a complex, butterscotch-like flavor that’s perfectly balanced by sour cherries and sweet chocolate. A touch of coconut* helps keep them soft, and I think they have an even better flavor the next day, after the flavors have had a chance to meld.
Unfortunately, my dogs seemed to agree. I originally made these late Wednesday night. I was so excited to share them with you for Saint Patrick’s Day, but I was too tired to take photos. So I made sure we saved most of them (believe me, it wasn’t easy!), planning to photograph them after work the next day. Imagine my surprise when Shawn sent me a text saying that not only had my tiny little the dogs managed to get the tupperware container of them off the kitchen counter, but that they had eaten every last crumb? I was crushed. (Thankfully, my dogs have stomachs of steel and are perfectly fine. Chocolate, booze and all.)
I didn’t have time to make another batch before the holiday, but it doesn’t matter. These cookies are great any time of year. This time, I know better than to leave them on the counter….
*It really is a tiny bit a coconut, and they don’t have a discernable coconut flavor at all. If you really hate the stuff though, or if you’re allergic, you can feel free to leave it out. The cookies just might not be as chewy the next day.