Brown Butter Bourbon Chocolate Chip Cookies
This recipe title is pretty much all of my favorite words in one phrase. And these cookies are (almost) all of my favorite things in one cookie.
It feels a little weird to be baking chocolate chip cookies in the middle of summer, but when you need a chocolate chip cookie you just
a chocolate chip cookie.
I’ve been craving chocolate chip cookies for weeks, so when my mother-in-law’s birthday came around I decided to bake her some of my favorites… and I stole a few for myself. I should be ashamed. Is it rude to gift someone birthday cookies and then eat two of them standing right there in their kitchen?
Don’t answer that.
These delightful cookies are based on the famous New York Times cookie recipe, with a few of my own twists thrown in: A puddle of nutty browned butter. A splash of bourbon. A sprinkle of cinnamon.
They’re not exactly traditional chocolate chip cookies, but they are comfort food at its best. There’s just a hint of bourbon and a little kick of cinnamon that makes you go, “Hrm… what is that?” In short, I love these cookies. They’re everything a good chocolate chip cookie should be. Crisp on the outside, chewy on the inside, loaded with melty chocolate chips and caramel flavor.
I don’t want to overhype or over-promise on these cookies, but they’re pretty much my favorite cookies to date which is really saying something.
Brown Butter Bourbon Chocolate Chip Cookies
Adapted from the New York Times
Makes about 3 dozen large cookies
The extra sprinkle of salt on each cookie is optional, but takes them to a whole other level I think. I’ve included the ingredient weights because if you have a kitchen scale, weighing the ingredients is more accurate AND makes fewer dishes to clean up. If you don’t want to eat all 3 dozen cookies at once (why not?), portion out dough and freeze on a cookie sheet until firm, then transfer to a plastic freezer bag for storage. Set frozen dough at room temp for 15-30 minutes, then bake as normal (cookies may need a few extra minutes).
Note: Dough should be mixed up at least 8-12 hours before baking for optimum flavor.
1 stick (1/2 cup) unsalted butter, browned (see directions below)
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour or all-purpose flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon (optional)
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 1/4 cups (10 ounces) dark brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 tablespoons bourbon
2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
extra course salt, for sprinkling (optional)
In a saucepan, melt 1 stick (1/2 cup) of butter over medium heat. Continue cooking, swirling the pan occasionally, until butter turns a caramel brown and smells nutty. Keep a careful eye so it doesn’t burn! Remove from heat. Pour into the metal bowl of a stand mixer and cool to room temp.
In a medium bowl, whisk together flours, baking soda, baking powder, salt and cinnamon. Set aside.
Add 1 1/2 sticks of room temperature butter to mixer bowl with browned butter. Add sugars. Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla and bourbon. With mixer on low, carefully add dry ingredients. Mix just until combined. Fold in chocolate chips by hand with a spatula.
Cover dough with plastic wrap and refrigerate overnight, or up to 36 hours.
When ready to bake, set dough out at room temperature until soft and scoopable. (This may take a couple of hours.) Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.
When dough has warmed enough to be scoopable but not too soft, scoop or drop cookie dough in 3-tablespoon-sized balls (imagine a large golfball) onto prepared baking sheet, 8 at a time. Sprinkle each dough ball with a small pinch of course salt (optional). Bake one sheet at a time, 12-13 minutes or just until edges are light golden brown. (Centers may look underbaked, but will firm up as they cool.) Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.