These are Brown Butter Bourbon Chocolate Chip Cookies Soft, chewy cookies are packed with creamy chunks of chocolate and crunchy pecans, warmed by a splash of bourbon.
If you love the toasty flavor in these brown butter and bourbon cookies, give it a try Butter Crunch Chocolate Chip CookiesNext!
Have you ever eaten a slice of Kentucky Derby Pie? That's just a hint of the flavors in these Brown Butter Bourbon Chocolate Chip Cookies. And if not, prepare to swoon! It's a spin on me Brown Butter Chocolate Chip Cookies, folded into crunchy pecans and buttery cookie dough with a splash of bourbon. This recipe is full of:
- Toasty brown butter. Browning butter brings out all kinds of rich, delicious flavors. It's a simple extra step that makes these cookies amazing! Plus, once you know how to brown butter, you'll want to use it in everything Shortbread per the pudding.
- Fine bourbon flavor. The whiskey flavor in this recipe is mellow with a touch of warm spice. You notice this more when the cookies are warm, and they soften as they cool. (And don't worry, you can still make these cookies without the bourbon if you want.)
- Soft and chewy texture. These Bourbon Chocolate Chip Cookies bake up crispy on the outside and soft and chewy on the inside (just like my favorite classic Chocolate chip cookies)
- Delicious add-in. They are loading Chocolate chip, pecans, and deep caramelized flavors of dark brown sugar. Ridiculously delicious!
Materials you will need
Here are some notes on the common pantry ingredients you need to make these Brown Butter Bourbon Chocolate Chip Cookies. You'll find a printable list of ingredients on the recipe card at the bottom of the post.
- butter – You can use salted or unsalted butter. If you use salted, consider omitting the salt added later in the recipe.
- brown sugar – I use dark brown sugar, but light brown sugar works too. The flavor will be slightly less caramelized.
- the egg – A whole egg, with an extra egg yolk for extra richness.
- bourbon – Bourbon is a type of whiskey from Kentucky. You can also make these cookies with other types of whiskey, or use brandy instead. If you prefer to make this recipe without it, simply replace the bourbon with 2 teaspoons of vanilla extract.
- Dry ingredients – Flour, baking soda and salt.
- Add-ins – Chopped pecans or walnuts, and semi-sweet chocolate chips. You can use dark chocolate or milk chocolate chips, or even white chocolate chips if you like.
Make Chewy, Brown Butter Bourbon Cookies in 3 Easy Steps! Scroll to the recipe card for printable instructions.
- Brown the butter. Start by melting the butter in a saucepan over medium heat. As the butter melts, swirl it around the pan until it turns a deep amber color and begins to smell fragrant and nutty. Meanwhile, remove the butter from the heat.
- Make the cookie dough. After 20 minutes, cream together the cold butter with the dark brown sugar, eggs, yolks, bourbon, baking soda and salt. Stir in the flour. Finally, fold in the pecans and chocolate chips.
- Bake. Next, drop spoonfuls of dough about 2 inches apart on a parchment-lined baking sheet. Bake cookies at 350ºF for 9 minutes and let cool on a wire rack.
Tips for success
Even if you're new to baking, you'll love this easy cookie recipe! These are my secrets for the best brown butter bourbon chocolate chip cookies:
- Do not over bake. Slightly underbaking these brown butter bourbon cookies is the key to their irresistibly soft, chewy texture. Be careful you don't leave them in the oven too long! If they are dark brown on the edges, they're overdone.
- to use Cookie scoop. a big one Cookie scoop Portioning the dough makes it very easy and all your cookies will come out the same size and shape. This way they will bake evenly.
- Fix scattered cookies in the oven. Sometimes, your cookies may spread a little more as they bake. If this happens, use a spatula or the back of a spoon to reshape the edges when it comes out of the oven. This only works if the cookies are still warm.
- Get picture-perfect cookies. Right after the cookies come out of the oven, press a few extra chocolate chips onto the top of the baked cookies. This gives them that professional, photo-ready presentation.
How to save
- Freezing. Store these Bourbon Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days.
- To freeze. You can freeze the cookies in a freezer-safe container or freezer bag for up to 2 months. Let the cookies thaw at room temperature and enjoy!
description
This is soft and chewy Brown Butter Bourbon Chocolate Chip Cookies Loaded with chunks of chocolate and crunchy pecans and warmed with a boozy twist.
- 1 cup butter
- 1 1/2 cups Packed dark brown sugar
- 1 Egg + 1 the yolk
- 1/4 cup bourbon
- 1 tsp Baking soda
- 1 tsp kosher salt
- 2 1/2 cups All-purpose flour
- 1 cup chopped pecans
- 2 cups Semi-sweet chocolate chips
- Melt the butter in a medium saucepan over medium heat. Once the butter has melted, continue to cook, swirling the pan constantly, until the butter reaches a deep amber color. Remove the pan from the heat and let it cool for 20 minutes.
- Preheat oven to 350°F and line with a baking sheet Parchment paper. Set aside.
- Add the dark brown sugar, eggs, yolks, bourbon, baking soda, and salt to the cold butter until smooth and combined.
- Stir in the flour and finally the pecans and chocolate chips until just combined.
- Using a medium-sized cookie scoop, drop dough 2 inches apart on prepared baking sheet.
- Bake cookies for 9 minutes or until edges are lightly browned.
- Transfer cookies to a wire rack to cool.
Comment
- Store airtight at room temperature for up to 3 days for optimal freshness.
- Freeze airtight for up to 2 months. Allow to thaw at room temperature.
