Browned Butter Chocolate Chip Cookies
Crispy-edged, gooey-centered chocolate chip cookies made with bourbon-infused browned butter for incredible nutty, caramel-like flavor.
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
Storage: Keep cookies in an airtight container for up to 5 days. Freeze baked cookies for up to 3 months.
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.
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.