Browned Butter & Bourbon Cookies
User Reviews
5
Browned Butter & Bourbon Cookies
Description
Browned Butter & Bourbon Cookies bring together browned butter's nutty aroma with the mellow flavor of bourbon in a classic cookie format. The key step is melting and carefully browning the butter to develop a distinct caramelized flavor without burning. This brown butter is cooled and creamed with light and granulated sugars, then combined with eggs and egg yolk, to which a mix of all-purpose flour, cornstarch, baking soda, and salt is added to build structure.
Chocolate chips, using a mix of mini chips and rough-cut dark chocolate chunks, add texture and rich chocolate bursts. The dough churning yields cookies that bake to a golden color with crisp edges and moist, chewy interiors. The bourbon subtly lifts the flavor profile, working alongside vanilla extract to deepen the aroma and taste.
These cookies serve well as an indulgent treat, suitable for snack time or dessert. The combination of ingredients, especially the browned butter and bourbon, gives the cookies a layered flavor character that differs from standard chocolate chip cookies.
Ingredients
- 3 ticks butter unsalted, sweet cream
- 1 ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 3 Tbsp bourbon
- 2 tsp vanilla extract pure
- 2 egg large, plus 1 egg yolk
- 4 cups all-purpose flour
- 2 tsp cornstarch
- 1 ½ tsp baking soda
- ¾ tsp salt
- 2 ½ cups chocolate chips I used a combination of half mini chips and half chopped premium dark chocolate, or chunks
Instructions
- Place the butter in a saucepan and melt over low heat. Increase heat to medium (do not leave your butter or it will burn) and swirl occasionally as the butter snaps and crackles.
- Let the butter snap and pop (while stirring occasionally) and once this begins to slow, begin to stir and don't stop. The butte will be foamy so it will be difficult to tell once it has begun to brown, but once you begin to smell the unmistakably nutty aroma of browned butter, remove from heat (still stirring continuously) and pour into a heat-proof container. (If you accidentally burn the butter, which you will know if you did, it will smell burnt, then do not use it or you will have burnt-tasting cookies).
- Allow butter to cool for at least an hour and a half before proceeding.
- Once butter has cooled, combine in KitchenAid (or with hand-mixer) with sugars, beating on medium-speed until well combined.
- Add eggs and egg yolk, one at a time, pausing to scrape down the sides and then beating well after each addition.
- Add bourbon and vanilla. Stir.
- In separate bowl, combine flour, cornstarch, baking soda and salt.
- Gradually (with mixer on low-medium speed) add flour mixture to butter mixture, pausing periodically to scrape down sides of bowl.
- Stir in chocolate chips/chunks, transfer to container with a lid and refrigerate overnight.
- Once dough has refrigerated, preheat oven to 350F (177C) and line cookie sheets with parchment paper.
- Scoop dough either into ice cream scoop or into ¼ sized measuring cup and drop onto prepared cookie sheets (the dough is difficult to work with, I have to scoop out smaller pieces of dough at a time and press them into my ice cream scoop into a cohesive ball and then drop them onto the cookie sheet. Press down gently on the balls to flatten slightly.
- Bake 10-12 minutes.
- Remove and allow to cool completely at least 10 minutes on cookie sheet before transferring to cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 158mg | 7% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 353IU | 7% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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