Gooey bourbon browned butter chocolate chip cookies might just be my favorite cookie ever.
If you’ve followed my blog for a while, you know we love to make fat washed bourbon.
I first talked about the fat washed bourbon method in my Fig Manhattan cocktail recipe. It’s a super simple method that adds SO much flavor to bourbon. I highly recommend trying it.
One of the unexpected benefits of when you fat wash bourbon is that after you freeze the bourbon, the butter rises up to the top, creating the perfect edition to chocolate chip cookies.
Why Bourbon Browned Butter Chocolate Chip Cookies?
The reserved butter from fat washing bourbon is basically baking GOLD. We loved it so much that it inspired us to make this recipe.
It’s savory, salty, and has a hint of bourbon that is just perfect for chocolate chip cookies.
And don’t worry – the bourbon will cook off, you don’t have to worry about getting a buzz from these cookies. Just insane deliciousness!
This recipe inspiration came from the fat washed bourbon, plus my blogger friend Erin’s (The Spiffy Cookie) many chocolate chip cookie recipes! She is truly the cookie queen, and Nick got a lot of inspiration from all of the delicious cookies on her site.
The Fat Washing Method
To make the browned bourbon butter, you can either use the recipe in the Fig Manhattan cocktail, or you can make it quickly before you start this recipe!
To make it the day of, heat two sticks of butter over medium heat. Watch closely and stir frequently until the yellow turns into a golden brown.
Immediately remove from the heat to avoid overcooking. At this point, pour two shots of bourbon or any American whiskey into the pot. Stir and allow to come to room temperature.
For those who like the taste of bourbon, you can add more, but do not exceed 4 shots, this is a cookie, not a cocktail! Also, if the mixture smells too strong when you are spooning out the cookie dough, don’t worry it will cook down significantly.
The Cookies
I just LOVE these cookies – they’re soft, chewy, and full of melty chocolate chips.
They’re the perfect cookie for the fall. And now that football season is back, I’ll be making these all weekend while watching my favorite sport.
Gooey Bourbon Browned Butter Chocolate Chip Cookies Ingredients
- 2 sticks of unsalted butter
- 2 shots bourbon
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 (or 3 for extra chocolate!) cups dark chocolate chips
Directions
Preheat the oven to 375 degrees F.
To make the browned bourbon butter, heat two sticks of butter in a large saucepan over medium heat. Watch closely and stir frequently until the yellow turns into a golden brown. When browned, immediately remove from the heat to avoid overcooking. At this point, pour two shots of bourbon into the pan. Stir and allow to come to room temperature.
Combine the cooled browned bourbon butter, brown sugar, white sugar, maple syrup, vanilla extract, and eggs in a stand mixer and beat until smooth. Next, add the flour slowly and in small increments to avoid overflow. Then, add the baking soda and salt and continue mixing. When mixed well, add in the chocolate chips and mix.
Spoon out large balls of dough and place on a large lined pan. Chill the dough for an hour, but you can definitely chill longer if needed. You could also freeze the dough at this point if you wish.
Bake the cookies for 12 minutes or until the cookies are just baked. Don’t worry if they look undercooked, they will turn out perfect! Let cool on a cooling rack so the cookies can set and then enjoy.
Gooey Bourbon Browned Butter Chocolate Chip Cookies
Ingredients
- 2 sticks of unsalted butter
- 2 shots bourbon
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 (or 3 for extra chocolate!) cups dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- To make the browned bourbon butter, heat two sticks of butter in a large saucepan over medium heat. Watch closely and stir frequently until the yellow turns into a golden brown. When browned, immediately remove from the heat to avoid overcooking. At this point, pour two shots of bourbon into the pan. Stir and allow to come to room temperature.
- Combine the cooled browned bourbon butter, brown sugar, white sugar, maple syrup, vanilla extract, and eggs in a stand mixer and beat until smooth. Next, add the flour slowly and in small increments to avoid overflow. Then, add the baking soda and salt and continue mixing. When mixed well, add in the chocolate chips and mix.
- Spoon out large balls of dough and place on a large lined pan. Chill the dough for an hour, but you can definitely chill longer if needed. You could also freeze the dough at this point if you wish.
- Bake the cookies for 12 minutes or until the cookies are just baked. Don’t worry if they look undercooked, they will turn out perfect! Let cool on a cooling rack so the cookies can set and then enjoy.
Nutrition Facts
Gooey Bourbon Browned Butter Chocolate Chip Cookies
Serves: 24 cookies
|
Amount Per Serving: 1 cookie
|
||
|---|---|---|
| Calories | 171.64 kcal | |
| % Daily Value* | ||
| Total Fat 8.26 g | 12.7% | |
| Saturated Fat 5.07 g | 25.4% | |
| Trans Fat 0.31 g | ||
| Cholesterol 33.01 mg | 11% | |
| Sodium 94.99 mg | 4% | |
| Total Carbohydrate 20.45 g | 6.8% | |
| Dietary Fiber 0.4 g | 1.6% | |
| Sugars 10.15 g | ||
| Protein 1.78 g | ||
| Vitamin A 7.71 % | Vitamin C 0.0 % | |
| Calcium 1.47 % | Iron 4.18 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tasting With Tina
Any chance I can use something besides maple syrup? I am the only person around who doesn’t like it. How much can you taste in the cookie? I really want to try this in the morning.
Absolutely, you could sub white sugar for maple syrup, and they’ll still be great! 🙂 You can taste some of the maple syrup, so if you don’t like it, definitely replace it with white sugar.