Bourbon Browned Butter Chocolate Chip Cookies are rich and flavorful, with nutty browned butter, a hint of bourbon, and melty chocolate. Chilling the dough creates a perfect balance of chewy centers and crispy edges, making these a sophisticated twist on my Browned Butter Chocolate Chip Cookies (which you’ll also want to try)!
Ingredients & Substitutions
- Butter: The browned butter really makes these cookies stand out! I prefer using unsalted butter, but salted butter would also work. If using salted butter, you may want to lessen the amount of salt in the cookie dough. And, you can brown the butter up to 5 days in advance so it’s ready to go when you are ready to bake the cookies!
- Brown Sugar: Using only light brown sugar gives these cookies a deeper, richer flavor and keeps them soft and chewy in the center. The brown sugar’s hint of molasses also pairs perfectly with the browned butter and bourbon.
- Bourbon: The bourbon adds a special flavor to the cookies, making them taste richer and more interesting. It also helps balance the sweetness of the brown sugar and chocolate chips. I like to use bourbon that I enjoy drinking, but it doesn’t have to be super expensive.
- Chocolate Chips: You will need 2 cups of semi-sweet chocolate chips or chocolate chunks for this recipe. That is about a 12-ounce bag of chocolate chips. Or, break up a bar of semi-sweet chocolate to use. I like to reserve a few chocolate chips for the tops of the cookies, but you can fold them all in the cookie dough if you would prefer.
- Salt Topping: I add a little kosher salt to the tops of the baked cookies while they are still warm. Sea salt would work well, too. Or, leave off the salt–the cookies are still delicious!
Are There Any Substitutions For Bourbon In These Chocolate Chip Cookies?
Yes, there are several substitutes for the bourbon in these cookies. Here are some options you could use:
- Vanilla Extract: Use the same amount of vanilla extract as the bourbon.
- Maple Syrup: This will give the cookies a rich, sweet taste. Use the same amount as bourbon.
- Apple Juice or Apple Cider: These can add sweetness and a fruity note. Use the same amount as the bourbon.
- Other Spirits: You could try other liquors like rum or whiskey, which will give a different but still delicious flavor.
- Water: If you want to keep it alcohol-free, you can just use water. It won’t add any flavor, but it will help maintain the right consistency.
Can I Make The Cookies Without Chilling The Dough?
Well, you could, but I really encourage you to chill the dough for 24 hours. Letting the dough rest in the refrigerator helps the flavors mix together and develop. During this time, the moisture in the dough soaks into the dry ingredients, making the cookies taste better. This step can help create cookies that are richer and more delicious! After chilling, take the dough out and let it sit at room temperature for about 30 minutes before baking. If you don’t chill the dough, the cookies will still be delicious, but they will be flatter and won’t have that signature chewy inside with crispy edges.
How To Store & Freeze Bourbon Browned Butter Chocolate Chip Cookies
To store bourbon browned butter chocolate chip cookies, first, let the cookies cool to room temperature. Next, store them in an airtight container. They can be stored at room temperature for up to 3-4 days. For more helpful tips, check out my Guide to Freezing, Baking, and Storing Cookies.
When it comes to freezing bourbon browned butter chocolate chip cookies, you can freeze the baked cookies OR the cookie dough.
To Freeze After Baking: First, let the cookies cool completely. Then, put the cooled cookies on a baking sheet lined with parchment paper and place them in the freezer for 1-2 hours. After that, take them out and move the cookies to a freezer-safe container. They can be stored for up to 3-4 weeks.
To Freeze The Dough: Place the balls of dough on a baking sheet lined with parchment paper. Then, put the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When you’re ready to bake, just take out as many cookies as you need and bake them straight from frozen. (I love this when I want just a couple of freshly baked cookies to enjoy!) You might need to add 1-2 extra minutes to the baking time.
Bourbon Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ½ cups (300 g) light brown sugar, lightly packed
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 3 large eggs, room temperature
- 2 tablespoons bourbon
- 1 bag (12 ounces / 2 cups) semi-sweet chocolate chips,
- kosher salt, for topping
Instructions
- Line baking sheets with parchment paper. Set aside.
- In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don’t stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.
- To the hot browned butter, add the brown sugar, stirring to combine. Set aside to cool for 15-20 minutes.
- To a medium bowl, add the flour, baking soda, salt, and baking powder. Whisk to combine.
- Once the butter mixture has cooled, add eggs and bourbon. Whisk to combine.
- Using a rubber spatula, gradually mix in the flour mixture.
- Fold in most of the chocolate chips, reserving a few for the tops of the cookies (optional).
- Using a 3-tablespoon scoop, drop balls of dough onto the lined baking sheets, leaving about an inch between each cookie. Top with reserved chocolate chips (if using). Cover the dough balls and transfer to the refrigerator to chill for 24 hours.
- Remove the chilled cookie dough from the refrigerator. Let it rest at room temperature for 30 minutes before baking the cookies.
- Preheat oven to 350°F.
- Bake cookies for 12-14 minutes, or until golden brown. (I prefer these slightly underdone, so I will start checking at 10 minutes.)
- Remove from oven. Sprinkle salt on the tops of the warm cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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What the Test Kitchen had to say about this recipe:
Autumn
These are great! I get the depth of flavor from both the browned butter and the bourbon. Delicious cookie!
Elizabeth
These were good. I appreciate the unique twist on a regular chocolate chip cookie; I mean, we can never have too many varieties, can we?
Annabelle
The texture of the cookies is perfect. I would make these for a bourbon connoisseur.
Bella
I love how chewy these cookies are! The chocolate chips melt in your mouth, and the hint of bourbon is just right—not overpowering at all.
Selena
Wow! These cookies are addictively tasty! The texture is perfect—crispy on the edges and soft in the middle. I’m definitely keeping this recipe close!
Could I had pecans to this recipe?