Scorpion Sting’s Crown Royal Devil Cookies

crownroyalcookies 04

A while back I had this recipe which I was fortunate enough to have found in my e-mail. I posted the recipe with the statement that I was going to attempt them. Now, get this clear, I don’t bake, it’s not really my thing. But, with the aid of my 17 y/o daughter who does bake, I think we came up with a good cookie. Although, we made a few minor modifications to the recipe. If you are going to choose to redo this recipe then the choice is up to you if you do it my way or the way listed. Have both, my treat, do what you will. First, I must mention, my cookies did not turn out as advertised on the recipe, but that’s how they turned out in real life.

My list of ingredients:

  • 1/2 cup melted butter (use real butter!)
  • 1 1/2 cups granulated sugar
  • 3/4 cup Nesquik cocoa powder
  • 1 tsp almond extract
  • 2 whole eggs (xlrg)
  • 3/4 cup Crown Royal Black
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 2 1/4 cups all-purpose flour (sifted)
  • 1 tsp melted Dartmoor Devil white chocolate

Preheat oven to 375F. Mix the melted butter. cocoa powder, sugar, and melted white chocolate. On the low-speed, add one whole egg at a time. Add the almond extract. mix in the Crown Royal. Add in the flour, baking soda, and the salt until it all combined and a smooth texture. Make 15 equally sized balls, roll them up in your hand. Place them on a cookie sheet lined with tin foil equally spaced apart. Bake for 13 minutes. Cool on rack and then enjoy. We didn’t wait as you can see. For those of y’all unaware of what the Dartmoor Devil White Chocolate is just do a search on my blog for information. Here’s a hint, it’s made with the Bhut Jolkia pepper. The original recipe is below.