bourbon brown butter chocolate chip cookies
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Friday cookies are always a solid plan.
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When I say these babies were snarfed up, I mean they were snarfed up. My usual post-lunch treat is ice cream of late, but I lacked ice cream at the time of baking the cookies, and I was not complaining at the sweet swap.
Maybe an odd thing, but I actually prefer dessert after lunch rather than after dinner. Granted, sometimes I’ll swipe at the granola or trail mix hiding in my pantry if I want a small-scale nibble. As far as the more elaborate treats go, though, midday hits better in my tummy.
What do you think: lunch-dessert or dinner-dessert? When I was a kid, I often enjoyed both. Because I was a child, and certainly not wary of the state of my health.
We enjoyed Blueberry White Chocolate Chunk Cookies a few weeks ago, and now we’ve got some Bourbon Brown Butter Chocolate Chip Cookies to adorn our proverbial cookie jars. Not a complex formula, but one with a big ole happy gut punch thanks to brown butter – a baking gem – and a hint of bourbon to further emphasis those nutty undertones.
Bring a batch to your summer BBQ and I guarantee they won’t last past appetizer hour. In fact, folks will likely reach for these before the tortilla chips and guacamole. And that’s saying something, especially coming from a tortilla chips-and-guac hoe.
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Choose the Booze
I’ll start with this: the bourbon flavor is not overpowering in the cookies. Rather, it is something of a palate lift for the brown butter, which elevates the cookies beyond a standard choco chip cookie.
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Browning butter takes a little attention, but it’s simple. Grab a stick of salted butter and melt over medium heat until a golden hue emerges. This takes about 4-5 minutes. When the butter properly begins to brown, the frothing and spitting noises in the pan dissipate. At that point, remove from the heat and let the butter cool about 15-20 minutes in the fridge. It needn’t solidify, just calm down from its venture on the burner.
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After that, the cookie process is elementary. Whip the brown butter and a stick of softened, unbrowned butter with brown sugar and regular sugar. Beat in two eggs, one at a time, then some vanilla extract and a touch of bourbon.
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Add in your flour, baking soda, and salt. If the dough seems really sticky, add another tablespoon or two of flour. Fold in lots of chocolate chips and/or chunks with a spatula. I love combining the two, but if you only have one or the other around, all’s well.
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Scoop rounded 2 tablespoon-sized mounds of dough and roll into a ball. Place on a parchment-lined baking sheet and flatten the tops slightly with your clean fingers. Bake 10-12 minutes. After 7 minutes, if you’d like (I usually do this), remove the pan from the oven and tap firmly on the counter a few times to flatten the centers. I enjoy me a good flat cookie.
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Cool the cookies on the baking sheet awhile. Then, do what you want with them. Preferably, consume. Otherwise, cool completely and store for later. Be sure to sneak a warm one or two, though. 10/10 recommend.
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Disclaimer: you certainly can omit the bourbon from the cookies if you’re serving to kids, but if your party is 21+, I highly recommend you proceed as directed. I may be biased in my enjoyment of bourbon, but hey. I know a good thing when I taste it.
That’s what she said?
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Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookies should be called Bakies:
Lavender Chocolate Chunk Cookies
Chocolate Dipped Bourbon Peanut Butter Cookies
Biscoff Cookie Butter Chocolate Chip Cookies
Coffee Oreo Chocolate Chip Cookies
“Screwball” Chocolate Chunk Cookies
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bourbon brown butter chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 tbsp bourbon
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips and/or chunks
Instructions
- In a small saucepan over medium heat, melt one stick of the butter, swirling the pan occasionally, until the butter browns, about 4-5 minutes. Remove from heat and let cool for 15-20 minutes on the counter.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, cream both butters, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla and the bourbon. Add the flour, baking soda, and salt. Mix until just combined. If the dough seems too sticky, add 1-2 tablespoons more of flour. Fold in the chocolate chips/chunks with a spatula.
- Scoop 2 tablespoon sized mounds of dough and roll into a ball. Set onto the prepared baking sheet. Bake for 10-12 minutes, rotating the sheet pan halfway through. Cool on the baking sheet – the cookies will continue to set up.
- Serve warm, or keep covered at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.
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