I never thought I’d find a chocolate chip cookie recipe better than my grandmother’s classic version. Then I discovered browned butter, and everything changed.
These browned butter chocolate chip cookies are crispy on the edges and impossibly gooey in the center. The secret ingredient? Bourbon-infused browned butter that creates layers of nutty, caramel-like flavor.
Why These Cookies Are Different
Traditional chocolate chip cookies use regular melted or softened butter. Browning the butter transforms it completely. The milk solids caramelize and develop deep, toasty notes.
Adding bourbon takes it even further. The whiskey adds warmth and complexity without making the cookies boozy. Don’t worry about serving these to kids. The alcohol cooks off completely during baking.
I learned this technique from experimenting with fat-washed bourbon for cocktails. After making bourbon cocktails, I had leftover bourbon butter. Instead of wasting it, I used it for baking.
The results were incredible. My family couldn’t stop eating these cookies.
The Magic of Browned Butter
Browning butter is simpler than it sounds. You melt butter over medium heat and watch it transform. First, it bubbles and foams as water evaporates.
Then the milk solids sink and start browning. The butter turns golden, then amber. You’ll smell a nutty, almost hazelnut-like aroma.
Timing matters here. Remove the pan from heat immediately when you see golden brown color. Burnt butter tastes bitter and ruins the recipe.
Why Add Bourbon?
The bourbon serves two purposes in this recipe. First, it adds subtle vanilla and oak notes that complement chocolate beautifully. Second, it helps deglaze the pan and capture every bit of browned butter flavor.
I use two shots of bourbon, but you can adjust. More bourbon means stronger flavor. Just don’t exceed four shots or the dough becomes too wet.
The maple syrup adds another layer of depth. It creates chewiness and enhances the bourbon’s natural sweetness. Together, these ingredients create cookie perfection.
What Makes These Cookies Gooey
The texture comes from using both an egg and an extra yolk. The additional yolk adds richness and fat. This creates that soft, almost underbaked center.
Chilling the dough is non-negotiable. It prevents spreading and concentrates flavors. I chill mine for at least an hour, sometimes overnight.
These cookies are perfect for fall gatherings. I make them for football Sundays and holiday parties. They disappear within minutes every single time.
Ingredients, Instructions & Tips
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 2 sticks | Must be unsalted for proper browning |
| Bourbon | 2 shots | Any American whiskey works |
| Brown sugar | 1 cup | Packed measurement |
| White sugar | ¼ cup | Granulated only |
| Maple syrup | ¼ cup | Pure maple, not pancake syrup |
| Vanilla extract | 1 tbsp | Pure vanilla preferred |
| Egg | 1 whole | Room temperature |
| Egg yolk | 1 | Adds richness |
| All-purpose flour | 2½ cups | Spooned and leveled |
| Baking soda | 1 tsp | Fresh for best rise |
| Salt | 1 tsp | Fine sea salt |
| Dark chocolate chips | 2-3 cups | More chocolate is always better |
Recipe Timing: Prep Time: 15 minutes | Cook Time: 12 minutes | Chill Time: 60 minutes | Total Time: 87 minutes | Servings: 24 cookies | Difficulty: Easy
Step-by-Step Instructions
Step 1: Brown the Butter
Heat two sticks of butter in a large saucepan over medium heat. Stir frequently with a wooden spoon or silicone spatula. Watch carefully as the butter melts and begins foaming.
The butter will bubble vigorously at first. This is water evaporating. Keep stirring to prevent burning on the bottom.
After about 5-7 minutes, you’ll notice golden specks forming. The butter will smell nutty and amazing. Once it turns amber brown, immediately remove from heat.
Pour in two shots of bourbon and stir well. The mixture will bubble up slightly. Let it cool to room temperature, about 20 minutes.
Step 2: Mix the Dough
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
In a stand mixer with paddle attachment, combine the cooled bourbon butter, brown sugar, white sugar, and maple syrup. Beat on medium speed until smooth and creamy, about 2 minutes.
Add vanilla extract, egg, and egg yolk. Beat until fully incorporated. The mixture should look glossy and well combined.
Step 3: Add Dry Ingredients
Reduce mixer speed to low. Add flour slowly, about half a cup at a time. This prevents flour from flying everywhere.
Once flour is mostly incorporated, add baking soda and salt. Mix until just combined. Don’t overmix or cookies will be tough.
Remove bowl from mixer. Fold in chocolate chips with a spatula. I use 2 cups minimum, but 3 cups makes them extra indulgent.
Step 4: Chill and Bake
Scoop large balls of dough using a cookie scoop or spoon. Each should be about 2 tablespoons. Place them on prepared baking sheets, spacing them 2 inches apart.
Refrigerate the dough balls for at least one hour. You can chill them overnight for even better flavor development.
Bake for 12 minutes. The cookies will look slightly underbaked. This is exactly what you want. They’ll continue cooking on the pan after removal.
Let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack.
Pro Tips for Success
Temperature Control: Room temperature eggs mix better. Take them out 30 minutes before baking.
Don’t Overbake: Cookies should look slightly wet in the center. They firm up as they cool.
Storage: Keep in an airtight container for up to 5 days. They also freeze beautifully for 3 months.
Bourbon Alternatives: Use vanilla extract and a splash of water if you prefer non-alcoholic cookies.
Variations, Troubleshooting & FAQs
Recipe Variations
Extra Nutty Version: Add ¾ cup chopped pecans or walnuts with the chocolate chips. The nuts complement the browned butter beautifully.
Sea Salt Finish: Sprinkle flaky sea salt on cookies right after baking. The salt enhances chocolate and bourbon flavors.
Double Chocolate: Use half dark chocolate chips and half milk chocolate. Add 2 tablespoons cocoa powder to the flour.
Smaller Cookies: Use a 1-tablespoon scoop for bite-sized cookies. Reduce baking time to 9-10 minutes.
Common Issues and Solutions
Cookies Spread Too Much: Your butter was probably too warm. Make sure it cools completely before mixing. Also check that you chilled the dough.
Cookies Are Too Hard: You likely overbaked them. Remember, they should look underdone when you remove them. Set a timer for exactly 12 minutes.
Bourbon Flavor Too Strong: Reduce to 1 shot of bourbon. The flavor mellows during baking, but some people prefer less.
Cookies Are Flat: This usually means you didn’t use enough flour or skipped chilling. Always measure flour by spooning into the cup and leveling off.
Frequently Asked Questions
Can I make these without bourbon?
Yes! Replace bourbon with 2 tablespoons of water or milk. The cookies will still taste amazing from the browned butter alone.
How do I know when butter is properly browned?
The butter should be amber colored with visible brown specks. You’ll smell a nutty, toasted aroma. If it smells burnt, you’ve gone too far.
Can I use salted butter instead?
I don’t recommend it. Salted butter contains more water and browns unevenly. If you must use it, reduce the added salt to ½ teaspoon.
How long can I chill the cookie dough?
You can refrigerate dough up to 3 days. You can also freeze shaped dough balls for 3 months. Bake frozen cookies for 14-15 minutes.
Why use both white and brown sugar?
Brown sugar adds moisture and chewiness. White sugar helps cookies spread and creates crispy edges. Together they create perfect texture.
Can I substitute the maple syrup?
You can use honey or corn syrup, but maple syrup adds unique flavor. Don’t skip the liquid sweetener entirely—it affects texture significantly.
Final Thoughts
These browned butter chocolate chip cookies have become my signature recipe. Friends request them for every occasion. The bourbon butter technique might seem fancy, but it’s incredibly simple.
Start with quality ingredients. Take your time browning the butter. Don’t skip the chilling step. Follow these rules and you’ll have perfect cookies every time.
The combination of nutty browned butter, hint of bourbon, and dark chocolate creates something truly special. These aren’t just cookies—they’re an experience.
Make a double batch. Trust me, they disappear fast!
Browned Butter Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter
- 2 shots bourbon
- 1 cup brown sugar packed
- ¼ cup white sugar
- ¼ cup maple syrup pure
- 1 tbsp vanilla extract
- 1 egg room temperature
- 1 egg yolk
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2-3 cups dark chocolate chips
Instructions
- Brown the Butter
- Heat 2 sticks of butter in a large saucepan over medium heat
- Stir frequently with a wooden spoon or silicone spatula
- Watch carefully as butter melts and begins foaming (about 5-7 minutes)
- When butter turns amber brown with golden specks and smells nutty, immediately remove from heat
- Pour in 2 shots of bourbon and stir well
- Let cool to room temperature (about 20 minutes)
- Mix the Dough
- Preheat oven to 375°F
- Line two baking sheets with parchment paper
- In a stand mixer with paddle attachment, combine cooled bourbon butter, brown sugar, white sugar, and maple syrup
- Beat on medium speed until smooth and creamy (about 2 minutes)
- Add vanilla extract, egg, and egg yolk
- Beat until fully incorporated and glossy
- Add Dry Ingredients
- Reduce mixer speed to low
- Add flour slowly, about ½ cup at a time
- Once flour is mostly incorporated, add baking soda and salt
- Mix until just combined (don’t overmix)
- Remove bowl from mixer
- Fold in 2-3 cups chocolate chips with a spatula
- Chill and Bake
- Scoop large balls of dough (about 2 tablespoons each) onto prepared baking sheets
- Space dough balls 2 inches apart
- Refrigerate for at least 1 hour (or overnight for better flavor)
- Bake for 12 minutes (cookies will look slightly underbaked)
- Let cool on baking sheet for 5 minutes
- Transfer to wire rack to cool completely
Notes
Make Ahead: Cookie dough balls can be frozen for up to 3 months. Bake frozen cookies for 14-15 minutes at 375°F.
Alcohol-Free Option: Replace bourbon with 2 tablespoons of water or milk. The browned butter alone provides amazing flavor.
Don’t Overbake: Cookies should look slightly wet in the center when removed from oven. They’ll firm up as they cool.
Butter Temperature: Make sure browned butter has cooled to room temperature before mixing with other ingredients.
Flour Measurement: Spoon flour into measuring cup and level off for accurate measurement. Too much flour makes cookies dry.
Variations: Add ¾ cup chopped nuts, sprinkle with flaky sea salt, or use a mix of dark and milk chocolate chips.
