It has been a while since I’ve posted a new cookie recipe to my site, but let me tell you…these were worth the wait. And you don’t even need a mixer!!
The name says it all….Brown Butter (YUM) Bourbon (YUM) and Dark Chocolate (YUM!!!). You definitely cannot go wrong with these.
Brown Butter– It has a nutty, almost caramel smell. It adds a punch of flavor to any recipe it is in. If you’ve never made it before, it is really easy…and well worth it!
Bourbon– It really does not matter what type of Bourbon you use, it just adds a subtle hint of flavor to the cookies. Whatever you have on hand is fine. If you don’t have anything on hand, I would recommend something inexpensive.
Dark Chocolate Chips– I have never tried Dark Chocolate chips before. They taste delicious, and have a slightly stronger flavor than semi-sweet chocolate chips. I went to the store completely prepared to buy semi-sweet chocolate chips, until I saw there was dark chocolate!
There are a few other key ingredients in this recipe that help give you thick and chewy cookies.
They are melted butter, the extra egg yolk, and the large amount of brown sugar. This is also the reason why you put them in the refrigerator before baking them.
By following these steps, you will never have flat and crispy cookies!
Back to the brown butter….it is really easy to make!
You will want to start by slicing the butter into smaller pieces. This will allow it to melt faster. Put it in a non-stick pan that is lightly colored (this will help you see the change in color), over medium heat. Stir the butter frequently with a whisk. It will melt, and then begin to foam. The foam will then begin to disappear and the color will start getting darker. You will notice it has a nutty, almost caramel smell. When it is golden brown, transfer it to heat-safe bowl. This will ensure it does not continue to cook.
Just like with any other cookies, I highly recommend using silicone baking mats. They will help spread the heat evenly across the baking surface, and ensure your cookies don’t stick!!
To get the perfect size, I use a medium cookie scoop. It holds about 1.5 T of dough, and makes the process so much faster!
If you are using a standard pack of chocolate chips, you will have some leftover. That is actually perfect, because I like to stick a few extra chips on the top of the cookie, right before it goes in the oven. I think this helps them look more finished/professional.
When they come out of the oven, they will be lightly golden brown around the outside, and slightly underdone in the middle. I like to leave them on the pan for 5-10 mins. This allows them to finish cooking, and set. Once that is done, transfer them to wire racks to cool completely.
Brown Butter Bourbon and Dark Chocolate Cookies
- 1 cup (two sticks) butter
- 1 cup sugar
- 3/4 cup brown sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/4 cup bourbon (brand does not matter)
- 1 t pure vanilla extract
- 2 1/2 cups flour
- 3/4 t baking soda
- 1 cup dark chocolate chips
- Slice butter, and place in a lightly colored non-stick saucepan over medium heat. Stirring frequently with a whisk. Once it is golden brown and has a nutty/caramel smell, transfer it into a heat-safe bowl to cool.
- In a large mixing bowl, beat the cooled butter and both types of sugar with a wooden spoon, until well combined. Mix in the egg and egg yolk. Add in bourbon and vanilla, mix just until combined.
- Slowly add in the flour and baking soda. I prefer to add in 1 cup of flour, stir, 2nd cup of flour stir, 1/2 cup of flour and baking soda, and stir. Fold in chocolate chips.
- Cover bowl in plastic wrap and refrigerate for 30-60 mins.
- Preheat oven to 350 degrees.
- On a baking sheet prepared with a silicone baking mat, use a medium (1.5 T) cookie scoop to add dough 2 inches apart. If you do not have a cookie scoop, you can make balls using your hands. Before placing in the oven, press 3-4 chocolate chips into the top of the dough for each cookie.
- Bake for 10-12 minutes. They will be lightly brown around the outsides, and slightly undone in the middle. Allow to set on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Adapted from WannaComeWith.com