The holidays are here and I think we can all agree that we look forward to delicious baked goods this time of the year. These aren’t your regular double chocolate chip cookies. To begin with, these cookies get a boozy kick with the addition of bourbon.
I don’t consider myself a baker but in order to have something for you all, I decided to do some research. I tend to explore flavors and fusions by thinking of ingredients that go well together. What I came to understand is that most cookies start with butter. Also, they wouldn’t be a sweet treat without sugar.
I transformed the butter in this recipe by browning it. This gave it a nuttiness and elevated the base of the cookie and recipe. In addition, I added bourbon. The aroma of the dough was out of this world.
Not only are these cookies delicious, but the aroma is like none other thanks to the addition of vanilla extract, which pairs well with bourbon. These cookies bake in under 10 minutes but the brown butter needs to cook and cool for about 2 hours. A little long but well worth it. Crunchy on the outside and soft and gooey on the inside. Happy Holidays!
Brown Butter Bourbon Double Chocolate Chip Cookies
Double chocolate chip cookies made with brown butter and bourbon
- 1 stick unsalted butter
- ¾ cup all purpose flour
- ¼ cup cocoa powder (unsweetened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- pinch salt
- 1 tsp vanilla extract
- 1 tbsp bourbon
- 1 egg
- ½ cup semi-sweet chocolate chips
Make the brown butter. Add the butter to a medium saucepan over medium-high heat. Use a metal whisk to stir the butter as it melts and continue stirring. It will get very hot and begin to brown right around the 10 minute mark. Be careful not to get any splatters on you as it will be very hot. Once you see it has gotten brown, remove from the heat and carefully transfer it to a heat proof dish that is also thermal shock safe. Allow to cool for about 5 minutes and immediately transfer it to the fridge to cool for 2 hours or until it reaches its original texture. It should look almost like rendered bacon grease.
Once the butter is back to its original texture, preheat the oven to 350°. Add the butter and both sugars to a stand mixer. Using the paddle attachment, set it on low speed until combined and smooth. Add in the vanilla extract, bourbon and mix on low again until combined. At this point you can add in the egg to the stand mixer and mix on low.
In a separate bowl, combine the flour, cocoa powder, salt, baking soda and stir until combined.
Gently add in the dry mix to the stand mixer and fold it in using a spatula until the dry ingredients are fully incorporated. Add in the chocolate chips and fold some more.
Using a small cookie scoop, scoop up roughly 2 Tbsps of cookie dough and place on a lined cookie sheet about 2 inches apart. Bake for 9 to 10 minutes and remove the cookie sheet from the oven. The cookies should still be soft to the touch. Do not cook any longer as they will set while cooling. Allow the cookies to rest for about 10 minutes before transferring them to a cooling rack.
