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Browned Butter & Bourbon Cookies

Thick, buttery-soft, and generously portioned, these bakery style cookies are infused with a faint hint of warm bourbon.  

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 24 cookies
Calories: 260 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 3 sticks unsalted sweet cream butter
  • 1 ¾ 1 ¾ cup light brown sugar packed
  • ½ ½ cup granulated sugar
  • 3 3 Tbsp bourbon
  • 2 2 tsp pure vanilla extract
  • 2 2 large eggs + 1 egg yolk
  • 4 4 cups all-purpose flour
  • 2 2 tsp cornstarch
  • 1 ½ 1 ½ tsp baking soda
  • ¾ ¾ tsp salt
  • 2 ½ 2 ½ cups chocolate chips/chunks I used a combination of half mini chips and half chopped premium dark chocolate

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Allow butter to cool for at least an hour and a half before proceeding.
  4. Once butter has cooled, combine in KitchenAid (or with hand-mixer) with sugars, beating on medium-speed until well combined.
  5. Add eggs and egg yolk, one at a time, pausing to scrape down the sides and then beating well after each addition.
  6. Add bourbon and vanilla. Stir.
  7. In separate bowl, combine flour, cornstarch, baking soda and salt.
  8. Gradually (with mixer on low-medium speed) add flour mixture to butter mixture, pausing periodically to scrape down sides of bowl.
  9. Stir in chocolate chips/chunks, transfer to container with a lid and refrigerate overnight.
  10. Once dough has refrigerated, preheat oven to 350F (177C) and line cookie sheets with parchment paper.
  11. 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.
  12. Bake 10-12 minutes.
  13. Remove and allow to cool completely at least 10 minutes on cookie sheet before transferring to cooling rack to cool completely.

Nutrition Information

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%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 260

% 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.