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Bourbon Browned Butter Chocolate Chip Cookies

Indulge in these decadent cookies that marry the nutty flavor of browned butter with a hint of bourbon for a truly unforgettable treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 1 day 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, room temperature Ensure your butter is at room temperature for the creamiest dough.
  • 1.5 cups light brown sugar, lightly packed Adds sweetness and a hint of molasses flavor.
  • 3 large eggs, room temperature Best emulsification happens with room temperature eggs.
  • 2 tablespoons bourbon Choose a bourbon you love to drink.
Dry Ingredients
  • 2.5 cups all-purpose flour Spoon and level to avoid dense cookies.
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt Use a good quality sea salt.
  • 0.5 teaspoon baking powder
Add-Ins
  • 2 cups semi-sweet chocolate chips Ghirardelli or Guittard recommended.
  • Kosher salt for topping (optional) A sprinkle of flaky sea salt elevates the flavor.

Method
 

Preparation
  1. Line your baking sheets with parchment paper.
  2. Melt butter in a skillet over medium-high heat until it turns chestnut brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 15-20 minutes.
  3. Whisk together the flour, baking soda, salt, and baking powder in a medium bowl.
  4. In a mixing bowl, whisk the cooled butter with brown sugar until combined, add eggs one at a time, mixing well, then stir in bourbon.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in the chocolate chips, reserving a handful for topping.
  7. Scoop rounded tablespoons onto baking sheets, cover with plastic wrap, and chill the dough in the refrigerator for at least 24 hours.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake cookies for 12-14 minutes until golden at the edges but still soft in the center, sprinkling with flaky salt if desired.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Cookies can be stored in an airtight container at room temperature for up to one week. Dough can be frozen for up to 3 months.