Chocolate crinkle cookies with scotch caramel
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Scotch seems to have occupied this holy space within the pantheon of dark alcohols (and no, by ‘dark’ I don’t mean the kind of alcohol you have to summon by putting a picture of Keith Richards in the middle of a pentagram surrounded by candles. That alcohol is called Aristocrat). <br /> <br />When I talk about making bourbon bread pudding, or grabbing some rum off the shelf to go in a bananas foster, no one blinks an eye. But it’s unheard of to have scotch in anything but a 4000-sided crystal decanter, being sensually poured by an aging yet spry butler named “Cheeves” with a heart of gold or some such bullshit. Putting it in a dessert? Treating it like just another ingredient? <br /> <br />Blasphemy, apparently. <br /> <br />Suddenly it’s offensive to have scotch in any way that isn’t neat in a glass with the weight of a goddamned sack of billiard balls. <br /> <br />Well it turns out the good flavors (and believe me, there are many more than just ‘smoky’ and ‘bog-like’) in scotch don’t magically evaporate when you use it in a recipe. Further, it turns out that putting it in caramel just makes the goddamned caramel smoky and bog-like and everything else delicious as well. And then putting that in a cookie just makes anything better, so that’s an obvious one. <br /> <br />Just don’t pour the caramel into a crystal glass. That’s a bitch to clean up. <br /> <br />Also it’s gross.
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