Bourbon Browned Butter Chocolate Chip Cookies are what happen when a classic cookie grows up just a little. You still get that familiar chocolate chip cookie comfort, but with deeper flavor from nutty browned butter and a subtle warmth from bourbon that rounds everything out. If you love the flavor of browned butter but want to skip the booze, be sure to check out our regular browned butter chocolate chip cookies, they are a staple for a reason.
Why Browned Butter Makes Such a Difference
Browning the butter is where the flavor really starts. As the butter cooks, the milk solids toast and turn golden, creating a deep, nutty aroma that carries through the entire cookie. This step adds richness that plain melted or softened butter just cannot match. In cookies like these, browned butter gives you a more layered flavor that tastes bakery level without changing the basic structure of a classic chocolate chip cookie.
The Role of Bourbon in the Dough
The bourbon here is not meant to make the cookies taste boozy. Instead, it adds warmth and depth, similar to how vanilla works, but with a slightly more complex edge. The alcohol cooks off during baking, leaving behind subtle caramel and oak notes that pair beautifully with brown sugar and chocolate. Even people who do not usually reach for bourbon tend to love the finished flavor.
Texture You Can Expect
These cookies are designed to hit that sweet spot between soft and chewy. The centers stay tender, while the edges set up just enough to give structure. Chilling the dough helps control spread and allows the flavors to develop, resulting in thicker cookies with a more pronounced browned butter flavor. A light sprinkle of flaky salt on top sharpens the sweetness and makes the chocolate pop even more.
Storage and Make Ahead Tips
Once baked, these cookies keep well at room temperature for several days when stored in an airtight container. The dough itself is also a great make-ahead option. You can refrigerate it for a day or two, or scoop and freeze portions to bake later. Having a batch ready to go in the freezer makes it easy to bake just a few cookies whenever the craving hits.
Bourbon Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks, 227 grams) unsalted butter, room temperature
- 1 ½ cups (300 grams) light brown sugar, packed
- 2 ½ cups (312.5 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 2 tablespoons bourbon
- 1 bag (12 ounces) semi-sweet chocolate chips
- Kosher salt, for topping (optional)
Instructions
- Line two large baking sheets with parchment paper and set aside.
- In a saucepan over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam as the water cooks off. Once the foaming subsides, stir constantly, scraping the bottom of the pan with a heat-safe spatula.
- When the butter smells nutty and turns a deep amber color, immediately remove the pan from the heat and pour the browned butter into a large heat-safe bowl.
- Add the light brown sugar to the hot browned butter and stir until fully combined. Set the mixture aside to cool for 15 to 20 minutes, until warm but no longer hot to the touch.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
- Once the butter mixture has cooled, add the eggs and bourbon. Whisk until smooth and fully incorporated.
- Using a rubber spatula, gradually fold the dry ingredients into the wet ingredients, mixing just until no dry flour remains.
- Fold in most of the chocolate chips, reserving a small handful for topping if desired.
- Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the dough balls 2 to 3 inches apart. Press a few reserved chocolate chips into the tops, if using.
- Cover the baking sheets and refrigerate the cookie dough for 24 hours. This step improves flavor and controls spread.
- Remove the chilled dough from the refrigerator and let it rest at room temperature for about 30 minutes before baking.
- Preheat the oven to 350°F.
- Bake the cookies for 12 to 14 minutes, until the edges are set and lightly golden and the centers still look slightly soft. For a softer cookie, begin checking at 10 minutes.
- Remove the baking sheets from the oven and immediately sprinkle the tops with kosher salt, if using.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
This recipe is inspired by the Bourbon Browned Butter Chocolate Chip Cookies on Iambaker.net.
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