Browned Butter Chocolate Chip Cookies with Walnuts and Bourbon
User Reviews
4.9
18 reviews
Excellent
Browned Butter Chocolate Chip Cookies with Walnuts and Bourbon
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Browned Butter Chocolate Chip Cookies with Walnuts and Bourbon are the perfect baked treat for the Kentucky Derby… or any occasion! This delicious twist on a classic chocolate chip cookie recipe calls for brown butter AND a shot of bourbon. The resulting cookies are perfect, straddling the line between gooey and crunchy.
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Ingredients
- 1 cup butter softened (227g, 2 sticks, salted
- 2 ¼ cups all-purpose flour unsifted (270g)
- 1 teaspoon baking soda 6g
- ½ teaspoon kosher salt 4g
- ¾ cup dark brown sugar packed (150g)
- ¾ cup granulated sugar 180g
- 2 egg large
- 2 teaspoons vanilla extract 10g, pure
- 2 tablespoons bourbon whiskey 26g
- ½ cup milk chocolate 80g, chopped
- 1 ½ cups bittersweet chocolate 240g, chopped
- ½ cup walnuts 80g, coarsely chopped
- ¼ cup demerara sugar 56g
Instructions
- Melt ½ cup of the butter (one 8-tablespoon stick) in a medium skillet over medium heat. Stir or swirl frequently. The butter will crackle and bubble as it cooks, as well as begin to smell nutty. Brown 'crumbs' will form in the bottom of the skillet, so continue to stir until these crumbs turn medium brown in color, about 2 ½ to 3 minutes. Remove the skillet from the burner and pour the brown butter into a heat-proof bowl, crumbs and all. Let cool for at least 20 minutes. This part can be done in advance. Brown butter can be kept in the refrigerator for a few days in an airtight food container.
- Sift together the flour, baking soda and salt into a medium bowl. Set aside.
- Add the remaining ½ cup of the butter (one 8-tablespoon stick) with the granulated sugar and brown sugar into a large bowl. Mix with a hand or stand mixer for 3 to 5 minutes, until the mixture is smooth, creamy and light in color.
- Pour the cooled brown butter into the bowl with the butter and sugars.
- Beat for 2 minutes, until smooth.
- Measure in the eggs, vanilla and bourbon. Mix until combined.
- Gradually stir in the flour mixture, blending until thoroughly combined.
- Measure in the chocolate and nuts, stirring with a wooden spoon or rubber spatula until incorporated.
- Wrap the bowl in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- Use a 2-tablespoon cookie scoop to drop dough onto the prepared baking sheet, about 3-4 inches apart. Sprinkle each one with demerara sugar.
- Bake for 9-11 minutes or until golden brown.
- Remove from oven and let cool for 1-2 minutes on the baking sheet, then transfer to a wire baking rack to cool, or serve warm.
Notes
- This recipe originally appeared on Feast + West and was adapted slightly by me. (I added more chocolate, as well as added weight measurements.)
- Make ahead tip: Brown the butter days in advance, and keep in an airtight container in the refrigerator. Remove with the other stick of butter to let come to room temperature before mixing the batter. OR make the cookie dough in advance, and let it chill in the fridge for a few days before baking.
- How to store: Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap in plastic wrap and freeze.
Nutrition Information
Show Details
Serving
1cookie
Calories
149kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
26mg
(9%)
Sodium
107mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 34(2T) cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 149kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 26mg | 9% |
| Sodium | 107mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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