Gooey Bourbon Browned Butter Chocolate Chip Cookies Recipe
These Gooey Bourbon Browned Butter Chocolate Chip Cookies combine rich browned butter with the warm flavor of bourbon for an irresistibly decadent treat. Soft and chewy with just the right amount of gooey melted dark chocolate chips, these cookies offer a perfect balance of caramelized flavors and boozy depth, making them a sophisticated twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 large cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bourbon Browned Butter Mix
- 2 sticks unsalted butter
- 2 shots bourbon
Sugar and Flavorings
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
Eggs
- 1 egg
- 1 egg yolk
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Chocolate Chips
- 2 to 3 cups dark chocolate chips (adjust for extra chocolate)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking the cookies later on.
- Make browned bourbon butter: In a large saucepan over medium heat, melt the unsalted butter. Keep a close eye and stir frequently to transform the butter from yellow to a golden brown color without burning. Once browned, immediately remove the pan from heat and stir in two shots of bourbon. Allow this mixture to cool to room temperature.
- Mix wet ingredients: In a stand mixer, combine the cooled browned bourbon butter mixture with brown sugar, white sugar, maple syrup, vanilla extract, the whole egg, and egg yolk. Beat until the mixture is smooth and well incorporated.
- Add dry ingredients: Gradually add the all-purpose flour to the mixer in small increments to prevent overflow, mixing continuously. Then add baking soda and salt, blending until evenly mixed.
- Incorporate chocolate chips: Fold in the dark chocolate chips, mixing gently so they are evenly distributed throughout the dough.
- Chill dough: Using a spoon, place large balls of dough onto a lined baking sheet. Chill the dough for at least 1 hour in the refrigerator to allow it to firm up; chilling longer or freezing is fine for future baking.
- Bake cookies: Bake the chilled dough balls in the preheated oven for 12 minutes or until the edges are set but the centers look slightly undercooked. This ensures a gooey middle once cooled.
- Cool and serve: Transfer cookies to a cooling rack and let them set completely before serving. Enjoy the rich, gooey texture enhanced by the bourbon and browned butter flavors.
Notes
- Monitoring the butter closely during browning is crucial to avoid burning and achieve a nutty flavor.
- The bourbon adds a subtle warmth and depth but will mostly cook off during baking.
- Chilling dough helps control spreading and develop better texture.
- Using 2 to 3 cups of chocolate chips lets you adjust the amount of gooey chocolate to taste.
- Even if cookies look underbaked at 12 minutes, they will continue to cook slightly as they cool.
Keywords: bourbon, browned butter, chocolate chip cookies, gooey cookies, dessert, homemade cookies
