Browned Butter Bourbon Cookies: 1 Gourmet Treat

Browned Butter Bourbon Cookies have become my absolute obsession, and I’m so excited to share this recipe with you! I first stumbled upon the magic of brown butter baking a few years ago, and it completely changed my cookie game. The nutty, caramelized notes it adds are just incredible. Then, I decided to take it up a notch by adding a splash of bourbon, and wow – it’s a revelation. These aren’t just any cookies; they’re rich, chewy, and infused with a warmth that makes them truly special. If you’re looking for a truly gourmet brown butter bourbon cookie recipe, you’ve found it! Let’s get baking!

Why You’ll Love This Brown Butter Bourbon Cookies

These aren’t your average cookies! Get ready to fall in love with these:

• Incredible Flavor Depth: The nutty, caramelized notes from browned butter are simply irresistible.
• A Hint of Sophistication: The bourbon adds a subtle warmth and complexity that feels truly gourmet.
• Perfect Texture: They boast a wonderfully chewy center with crisp edges – the ideal cookie balance.
• Easy to Make: Despite their sophisticated taste, these are surprisingly simple homemade brown butter bourbon cookies.
• Showstopper Appeal: The combination of brown butter and bourbon makes these a standout dessert.
• Versatile Treat: Perfect with a glass of milk or even a complementary bourbon cocktail.
• Impress Your Guests: These gourmet brown butter bourbon cookies are sure to wow anyone who tries them.

Ingredients for Browned Butter Bourbon Cookies

Here’s what you’ll need to create these rich browned butter bourbon cookies. I’ve found that using quality ingredients really makes a difference in the final flavor!

• 1 cup (2 sticks) unsalted butter – This is where the magic starts! Browning the butter adds a deep, nutty flavor that’s essential for these cookies.
• 3 Tablespoons bourbon – Use your favorite bourbon! It adds a wonderful warmth and complexity without being overpowering. The alcohol cooks out, leaving behind pure flavor.
• 1 cup dark brown sugar, packed – Dark brown sugar contributes moisture and a rich molasses flavor that complements the brown butter beautifully.
• ½ cup granulated sugar – This helps with spread and creates those lovely crisp edges we’re looking for in a chewy cookie.
• 1 large egg + 1 large egg yolk – The whole egg provides structure, while the extra yolk adds richness and chewiness, making these extra decadent.
• 1 ½ teaspoons vanilla extract – A classic flavor enhancer that rounds out the profile.
• 2 ¾ cups all-purpose flour – The base for our cookie dough.
• 1 Tablespoon cornstarch – This little secret helps keep the cookies tender and chewy.
• 1 teaspoon baking powder – For a little lift and tenderness.
• 1 teaspoon baking soda – Reacts with the brown sugar to help with spread and browning.
• ¾ teaspoon table salt – Balances the sweetness and enhances all the other flavors.
• 6 oz semi-sweet chocolate bar, chopped – I prefer chopped chocolate over chips for melty pockets of chocolate throughout.
• Flaky sea salt for sprinkling – A sprinkle of sea salt on top after baking is non-negotiable for me; it makes all the flavors pop!

How to Make Browned Butter Bourbon Cookies

This bourbon cookie recipe browned butter is surprisingly straightforward, and the results are absolutely worth it! Follow these steps for chewy, flavorful cookies every time.

1. Step 1: Start by browning the butter. Melt 1 cup unsalted butter in a light-colored skillet over medium-low heat. Once melted, increase the heat to just above medium and stir constantly. Watch as the butter foams, then subsides, and you’ll see tiny browned milk solids forming on the bottom of the pan. This process should take about 5-8 minutes. You’ll smell a wonderful nutty aroma. Immediately remove from heat to prevent burning.
2. Step 2: Pour the beautifully browned butter into a heatproof bowl. Carefully stir in 3 Tablespoons bourbon. Let this mixture cool completely. This is a crucial step for developing the deep flavors in your bourbon cookie dough with browned butter.
3. Step 3: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This ensures your cookies don’t stick and bake evenly.
4. Step 4: Once the brown butter and bourbon mixture is completely cool to the touch, stir in 1 cup dark brown sugar and ½ cup granulated sugar until well combined and smooth.
5. Step 5: Add 1 large egg, 1 large egg yolk, and 1 ½ teaspoons vanilla extract. Stir everything together until it’s just combined.
6. Step 6: In a separate medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¾ teaspoon table salt. Whisking ensures everything is evenly distributed.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; we want tender cookies!
8. Step 8: Gently fold in 6 oz chopped semi-sweet chocolate. I love using a chopped chocolate bar because it creates lovely melty pockets throughout the cookie.
9. Step 9: Scoop the dough into balls, about 2 Tablespoons each. Place them on your prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading.
10. Step 10: Bake on the center rack for 10-12 minutes, or until the edges are lightly golden brown and the centers still look a bit soft. They will continue to set as they cool.
11. Step 11: Immediately after removing the cookies from the oven, sprinkle them generously with flaky sea salt. This step is key for that gourmet finish and balances the sweetness perfectly.
12. Step 12: Let the cookies cool completely on the baking sheet before transferring them to a wire rack. This allows them to firm up properly.

Pro Tips for the Best Brown Butter Bourbon Cookies

These little tricks will ensure your cookies are absolutely perfect every single time. I’ve learned these through a lot of happy (and sometimes not-so-happy) baking experiments!

• Make sure your browned butter has cooled completely before mixing it with the sugars and eggs. Warm butter can lead to greasy, flat cookies.
• Don’t overmix the dough once the flour is added. This is key to achieving that desirable chewy texture.
• For an even richer flavor, consider chilling the dough for at least 24 hours. This allows the flavors to meld and deepen beautifully.
• Chopping your own chocolate bar creates those glorious melty pockets that are so much better than chocolate chips!

What’s the secret to perfect Browned Butter Bourbon Cookies?

The absolute secret is properly browned butter and allowing the dough to chill. Browning the butter creates that incredible nutty depth, and chilling melds all the flavors for a truly gourmet experience. For more on the science of baking, check out this guide to ingredient functions in baking.

Can I make Browned Butter Bourbon Cookies ahead of time?

Yes, absolutely! You can make the dough for these brown butter bourbon cookies up to 3 days in advance and store it tightly covered in the refrigerator. This actually enhances the flavor even more!

How do I avoid common mistakes with Browned Butter Bourbon Cookies?

Avoid overmixing the dough once the flour is added, and make sure your browned butter is fully cooled before proceeding. Also, resist the urge to bake them too long; slightly underbaked centers create that perfect chewy texture.

Best Ways to Serve Browned Butter Bourbon Cookies

These aren’t just any cookies; they’re a full-on dessert experience! I love serving these browned butter bourbon cookies with chocolate warm from the oven, especially with a sprinkle of that flaky sea salt. They are absolutely divine on their own, but they also pair wonderfully with a glass of cold milk for a classic treat. For a more grown-up pairing, try them with a small pour of your favorite bourbon or even a coffee stout – the roasted notes complement the cookies beautifully.

Nutrition Facts for Browned Butter Bourbon Cookies

These decadent cookies offer a rich taste experience. Here’s a look at the approximate nutritional breakdown per cookie:

• Calories: 442 kcal
• Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Sugar: 31 g
• Sodium: 277 mg
• Protein: 4 g
• Cholesterol: 55 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Browned Butter Bourbon Cookies

Proper storage is key to keeping these delicious browned butter bourbon cookies fresh and delicious. Once your cookies have completely cooled on the baking sheet (this is super important so they don’t steam and get soggy!), transfer them to an airtight container. For the best flavor and texture, I recommend enjoying them within 3-4 days if stored at room temperature. If you want to keep these gourmet brown butter bourbon cookies around longer, they freeze beautifully! Roll the dough into balls before freezing, place them on a parchment-lined baking sheet, and once frozen, transfer to a freezer-safe bag for up to 3 months. To reheat, simply place frozen dough balls on a baking sheet and bake at 325°F (160°C) for about 15-20 minutes, adding a sprinkle of sea salt after baking. You can also reheat baked cookies for about 10 seconds in the microwave if they’ve lost a bit of their chew.

Frequently Asked Questions About Browned Butter Bourbon Cookies

Can I make the dough for these brown butter bourbon chocolate chip cookies ahead of time?

Yes, you absolutely can! I often make the dough for these homemade brown butter bourbon cookies a day or two in advance. Just be sure to store it tightly covered in the refrigerator. Chilling the dough actually helps to deepen the flavors, making them even more delicious. It will be firmer after chilling, so let it sit at room temperature for about 15-20 minutes before scooping.

What if I don’t have bourbon? Can I still make these browned butter cookies with bourbon?

While bourbon adds a wonderful depth of flavor, you can still make delicious cookies without it. If you don’t have bourbon, you can simply omit it, or use a teaspoon of rum extract or even an extra splash of vanilla extract. The browned butter cookies will still be fantastic with the rich, nutty flavor of the browned butter, though you’ll miss that subtle warmth the bourbon provides.

Why are my browned butter cookies with bourbon spreading too much?

Over-spreading usually happens for a few reasons. Make sure your butter was properly cooled before mixing with the sugars – warm butter can cause excessive spreading. Also, ensure you’re using dark brown sugar packed tightly, as it adds more moisture and structure than light brown sugar. If your dough seems too soft, you can also try chilling it for an extra 30 minutes to an hour before baking. This helps the fat solidify and prevents them from spreading too thin.

How do I get that chewy texture in my bourbon browned butter cookie recipe?

The key to achieving that perfect chewy texture in these chewy browned butter bourbon cookies lies in a few things. Using an extra egg yolk adds richness and moisture, which contributes to chewiness. Not overbaking is also crucial; pull them out when the edges are golden but the centers still look a little soft. They will continue to set up on the hot baking sheet. And, of course, the browned butter itself adds a wonderful richness that enhances the chewiness.

Variations of Browned Butter Bourbon Cookies You Can Try

While this recipe for browned butter bourbon cookies with chocolate is fantastic as is, I love playing around with variations! If you’re feeling adventurous, here are a few ideas to switch things up:

• White Chocolate Macadamia Nut: Swap out the semi-sweet chocolate for white chocolate chips and add about a cup of toasted chopped macadamia nuts. The creamy white chocolate and nutty macadamia nuts are a delightful pairing with the rich brown butter.
• Spiced Bourbon Brown Butter Cookies: Add ¼ teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor. This is especially wonderful during the fall and winter months.
• Bourbon Caramel Swirl: After scooping the dough, gently swirl in some store-bought or homemade caramel sauce before baking. You can also add some caramel bits along with the chocolate.
• Gluten-Free Browned Butter Bourbon Cookies: For a gluten-free option, simply substitute your favorite 1-to-1 gluten-free baking flour blend for the all-purpose flour. The results are surprisingly similar!

Browned Butter Bourbon Cookies: 1 Gourmet Treat

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• Author: basmer1517
• Total Time: 35 minutes
• Yield: Approximately 12 large cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

Indulge in these gourmet Brown Butter Bourbon Chocolate Chip Cookies. They offer a thick, chewy texture with rich, nutty brown butter and a hint of bourbon, elevated by melty chocolate and flaky sea salt.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter
• 3 Tablespoons bourbon
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1 egg + 1 egg yolk
• 1 ½ teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 Tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon table salt
• 6 oz semi-sweet chocolate bar, chopped
• Flaky sea salt for sprinkling

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Instructions

1. Brown the butter: Melt butter in a skillet over medium-low heat. Increase heat to just above medium and stir constantly until butter pops and foams. Watch for browned milk solids forming on the bottom. Remove from heat once significantly browned.
2. Pour brown butter into a heatproof bowl. Add bourbon and stir. Let the butter cool completely.
3. Preheat oven to 350F (175C). Line baking sheets with parchment paper.
4. Once butter is cooled, stir in dark brown sugar and granulated sugar until well combined.
5. Add egg, egg yolk, and vanilla extract. Stir to combine.
6. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet ingredients, stirring until completely combined and the dough is cohesive.
8. Fold in the chopped semi-sweet chocolate.
9. Scoop dough into 2 Tablespoon sized balls and place on prepared baking sheets, spacing at least 2 inches apart.
10. Bake on the center rack for 10 minutes, or until the edges are lightly golden brown.
11. Immediately sprinkle cookies with flaky sea salt after removing from the oven.
12. Let cookies cool completely on the baking sheet before enjoying.

Notes

• Store in an airtight container at room temperature for up to 5 days.
• These cookies are best enjoyed after a day, as the flavors meld.
• The alcohol from the bourbon cooks out during baking, but the flavor remains.
• If the dough seems too warm when adding sugars, it can result in a greasy dough that spreads excessively.
• Dough can be made up to 3 days in advance and stored tightly covered in the refrigerator. It will be harder to scoop after chilling.
• Dough can also be frozen; roll into balls before freezing and layer between wax paper.

• Prep Time: 15 minutes
• Cook Time: 10-20 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 442 kcal
• Sugar: 31 g
• Sodium: 277 mg
• Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg

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