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    Home » Recipes » Dessert » Gooey Bourbon Browned Butter Chocolate Chip Cookies

    Gooey Bourbon Browned Butter Chocolate Chip Cookies

    Sep 28, 2020 · 10 Comments

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    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.

    Cookie Dough

    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.

    Bourbon Browned Butter Chocolate Chip Cookie held in a hand

    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.

    Chocolate Chip Cookie Dough

    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.

    Four Bourbon Browned Butter Chocolate Chip Cookies

    Gooey Bourbon Browned Butter Chocolate Chip Cookies Ingredients

    • 2 sticks of unsalted butter
    • 2 shots bourbon
    • 1 cup brown sugar
    • ¼ cup white sugar
    • ¼ cup maple syrup
    • 1 tbsp vanilla extract
    • 1 egg
    • 1 egg yolk
    • 2-½ 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

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Cuisine American
    Servings 24 cookies
    Calories 171.64 kcal

    Ingredients
      

    • 2 sticks of unsalted butter
    • 2 shots bourbon
    • 1 cup brown sugar
    • ¼ cup white sugar
    • ¼ cup maple syrup
    • 1 tbsp vanilla extract
    • 1 egg
    • 1 egg yolk
    • 2-½ 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.

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    Reader Interactions

    Comments

    1. Sandee says

      September 30, 2020 at 10:27 pm

      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.

      Reply
      • Tasting With Tina says

        October 01, 2020 at 9:54 am

        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.

        Reply
    2. Emily says

      March 07, 2022 at 3:31 pm

      5 stars
      These are great “grown up” chocolate chip cookies! Easy to make with a complex flavor!

      Reply
      • Christina Musgrave says

        March 07, 2022 at 4:02 pm

        Thank you so much, so happy you enjoyed them! We love them!

        Reply
        • Emily says

          July 11, 2022 at 9:35 am

          I made these again yesterday, and added a bar of white chocolate instead of just dark chocolate! It was a great twist on a traditional chocolate chip cookie!

          Reply
          • Christina Musgrave says

            July 11, 2022 at 9:51 am

            Omg what a good idea! I bet they were amazing!

            Reply
    3. Elizabeth says

      August 17, 2023 at 2:15 pm

      Is there a substitute or a way to make kids friendly without the bourbon?

      Reply
      • Christina Musgrave says

        August 17, 2023 at 4:32 pm

        The alcohol in the bourbon will cook off as it cooks with the butter and then will definitely cook off when baking - but you can easily just omit it! Or, use an alcohol free bourbon if you're more comfortable with that. 🙂

        Reply
    4. Sarah says

      October 15, 2023 at 2:20 pm

      When you say two shots, does that mean two shot glasses?
      I’m asking because there are a couple different meanings to two shots when it comes to alcohol. It could be two shot glasses or two shots in a mixed drink which is not exactly a shot but more of a quick pour from the bottle twice. :0/

      Reply
      • Christina Musgrave says

        October 16, 2023 at 9:10 pm

        2 shots = 2 standard oz of alcohol!

        Reply

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