Brown Butter Bourbon Chocolate Chip Cookies

Close-up view of brown butter and bourbon cookies on a metal cooling rack.

Brown Butter Bourbon Chocolate Chip Cookies

These brown butter bourbon chocolate chip cookies are unique and oh so gourmet! They have a thick, chewy texture and are scooped large for a bakery-style look. A splash of bourbon, melty pockets of chopped chocolate, and flaky sea salt all take them over the top!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 442kcal

Author Sam Merritt

Equipment

Ingredients

1 cup unsalted butter cut into Tablespoon-sized pieces
3 Tablespoons bourbon
1 cup (200 g) dark brown sugar
½ cup (100 g) granulated sugar
1 egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
2 ¾ cups (340 g) all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
6 oz (170 g) semi-sweet chocolate bar chopped
Flaky sea salt for sprinkling

Instructions

Brown the butter. Place butter in medium-sized skillet and heat over medium/low heat until melted. Once melted, increase heat to just above medium and use a heatproof spatula to stir and swirl the butter constantly. Butter will begin to bubble, sputter, and pop. When the popping slows down you will see brown bits forming on the bottom of your pan. Once you see significant browning, remove from heat and pour into a heat-proof bowl.
1 cup unsalted butter
Add bourbon, stir, and set aside to cool until butter is no longer warm to the touch. As the butter cools, preheat oven to 350F (175C), line baking sheets with parchment paper and set aside.
3 Tablespoons bourbon
Once butter is cooled, add sugars and stir well.
1 cup (200 g) dark brown sugar, ½ cup (100 g) granulated sugar
Add egg, egg yolk, and vanilla extract and stir to combine.
1 egg + 1 egg yolk, 1 ½ teaspoons vanilla extract
In a medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
2 ¾ cups (340 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon table salt
Gradually add dry ingredients into the wet, stirring until completely combined.
Add chopped chocolate and stir well.
6 oz (170 g) semi-sweet chocolate bar
Scoop dough into 1/4 cup sized scoops (about 3 oz/86 g) and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to center rack of 350F preheated oven and bake for 10 minutes or until edges are beginning to turn light golden.
Upon removing from oven, sprinkle lightly with flaky sea salt. Allow to cool completely on pan before enjoying!
Flaky sea salt

Notes

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition