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Bourbon Browned Butter Chocolate Chip Cookies

Indulge in the rich, nutty flavor of Bourbon Browned Butter Chocolate Chip Cookies, combining a classic recipe with the warmth of bourbon and the richness of browned butter.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 1 day
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, room temperature Use for better control over salt levels.
  • 1.5 cups light brown sugar, lightly packed Can substitute with dark brown sugar for deeper sweetness.
  • 2.5 cups all-purpose flour King Arthur Flour recommended for consistent results.
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking powder
  • 3 large eggs, room temperature Ensure at room temperature for easier mixing.
  • 2 tablespoons bourbon Use good-quality bourbon for better flavor.
  • 2 cups semi-sweet chocolate chips Reserve some for later to create melty pockets.
  • to taste pinch kosher salt for topping Highly recommended for finishing.

Method
 

Preparation
  1. Line two baking sheets with parchment paper and set aside.
  2. In a stainless steel skillet over medium-high heat, melt the butter while swirling the pan until it starts foaming and turns golden brown.
  3. Pour the browned butter into a heat-safe bowl and stir in the brown sugar until smooth. Let cool for 10 minutes.
  4. In a separate bowl, whisk together flour, baking soda, salt, and baking powder until combined.
  5. Whisk the eggs into the cooled butter mixture one at a time, then mix in the bourbon.
  6. Gradually combine the dry ingredients with the wet mixture until no streaks of flour remain. Fold in 1.5 cups of chocolate chips.
  7. Use a cookie scoop to portion dough onto the prepared baking sheets, refrigerate for at least 24 hours.
Baking
  1. Preheat oven to 350°F (175°C).
  2. Bake cookies for 12-14 minutes until the edges are golden and centers look slightly undercooked.
  3. Sprinkle lightly with kosher salt while warm, and transfer to a wire rack to cool.

Notes

For a richer flavor, let the dough chill for at least 24 hours. Store cooled cookies in an airtight container for up to one week.