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Bourbon Brown Butter Chocolate Chip Cookies - bourbon cookies - Bourbon cookies: bake the ultimate chewy, nutty, and rich chocolate chip cookies with a hint of

Bourbon Brown Butter Chocolate Chip Cookies

Bourbon cookies: bake the ultimate chewy, nutty, and rich chocolate chip cookies with a hint of bourbon. Perfect for a sophisticated sweet treat.
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Prep Time 48 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups light brown sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • 3 large eggs
  • 2 tablespoons bourbon
  • 2 cups semi-sweet chocolate chips
  • kosher salt, for topping (optional)

Method
 

  1. Melt butter in a stainless steel skillet over medium-high heat until chestnut brown and nutty.
  2. Add brown sugar to the hot browned butter, stirring to combine. Let cool for 15-20 minutes.
  3. Whisk together flour, baking soda, kosher salt, and baking powder in a separate bowl.
  4. Whisk eggs into the cooled butter mixture one at a time, then stir in bourbon.
  5. Gradually add dry ingredients to wet, mixing on low speed until just combined. Fold in chocolate chips.
  6. Chill dough for at least 30 minutes. Preheat oven to 375°F (190°C).
  7. Scoop dough onto prepared baking sheets and bake for 9-12 minutes until edges are golden brown.
  8. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

- Don't rush the browning butter: Keep the heat at medium-high and stir constantly until the milk solids turn a rich chestnut brown and it smells nutty. The first time I tried this, I got distracted and burned the butter — it's truly a fine line!
- Internal temperature for doneness: For a perfectly chewy cookie, aim for edges that are golden brown and centers that still look slightly underdone when you pull them from the oven. They will continue to set as they cool.
- Storage and reheating: Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.