Bourbon Chocolate Chip Cookies

Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

Bourbon.  And chocolate.

Um, need I say more?

Well just in case anyone needs a little extra convincing, let me just tell you that even this girl (who barely eats sugar anymore) went back for seconds on these guys.  And thirds.  And mayyybeee also snuck in a few bites of dough too…

Because bourbon.  And chocolate.

‘Nuf said.

Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

Actually, I must admit that I’ve gone back for seconds and thirds on these cookies each time I’ve made this recipe…which I think is now up to a grand total of five times just within this summer.  So many bourbon chocolate chip cookies happening at my place!

I mean, what can I say?

I had to be sure that this recipe was absolutely perfect before sharing it with you.  ;)
Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

As always, my friends were more than happy to serve as willing taste testers, especially once the magic “b” word was mentioned.  I brought a batch to a neighbor night, some to the 4th of July, some to a party with friends, and each time the response was the same — people seemed shocked that they could “actually taste the bourbon” in them!

To be sure, the whiskey flavor is very subtle and blends perfectly with the buttery cookies and sweet chocolate.  But it’s absolutely there.  And absolutely amazing.

Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

The base cookie recipe is just a slight variation from my favorite Coconut Oil Chocolate Chip Cookies.  I decided to revert back to using butter for this one for a little extra stability, since the extra liquid from the bourbon paired with coconut oil is bound to flatten more quickly.  But if you don’t mind a flatter cookie, you’re totally welcome to stick with the coconut oil.

And then I went with some big ol’ chocolate chunks, because they somehow seemed an appropriate pairing with bourbon.  (Although traditional chocolate chips would be quite lovely as well.)  And I couldn’t resist employing that ol’ food styling secret of poking a few extra chocolate chips/chunks on the outside of the dough balls once they have been rolled so that you can clearly see the chocolate in each bite.
Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

The result?  Beautiful cookies that are soft and chewy and vanilla-y and butter-y and all of the good y’s.


Which I’m now convinced belongs forever and always in a good batch of CCC’s.  But I’ll let you give it a try and see what you decide.  Cheers!  :)

Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

Bourbon Chocolate Chip Cookies

This Bourbon Chocolate Chip Cookies recipe is easy to make, soft and chewy, and flavored with the most delicious hint of bourbon.


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract, store-bought or homemade
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chunks (or chocolate chips)


In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  Add the egg, bourbon and vanilla extract, and beat on medium-low speed for another minute until combined.  Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chunks/chips by hand until just combined.

Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours, for best results.  (You can bake them after less chilling time, but they will be more flat.)

When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)

Bake for 10-12 minutes until the edges are just set and the cookies are slightly golden on top.  (The centers may look ever-so-slightly undercooked.) Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.


If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Bourbon Chocolate Chip Cookies -- soft, chewy, and made extra delicious with a hint of bourbon |

Leave a Comment:


  1. Stephanie @ Plain Chicken — July 16, 2015 @ 7:43 am (#)

    Perfect combination!!! Must try these ASAP!

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:20 am

      Thanks Stephanie, we hope you like them!

  2. Katrina @ Warm Vanilla Sugar — July 16, 2015 @ 8:10 am (#)

    Oh man, bourbon?! YES!! These sound awesome!

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:19 am

      Thanks Katrina!

  3. Laura — July 16, 2015 @ 8:17 am (#)

    Go give yourself a high five! These are the best looking cookies I’ve seen on the net. And yes, bourbon is all the rage these days, but you’ve taken it to the extreme. I mean, this pics are making me watch to go out and buy several more pairs of stretchy pants, Spanx, who needs them? I’m totally making these right now. Gotta go. 

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:20 am

      Thanks Laura, we appreciate that! And we like your attitude, stretchy pants and cookies, because life’s too short. :) We hope you enjoy these!

  4. Kelly — July 16, 2015 @ 9:26 am (#)

    Should you use top shelf bourbon or does it matter?

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:19 am

      It doesn’t make a huge difference in these, so we’d say you can use a cheaper bourbon. We hope you enjoy! :)

  5. Ali's Mom — July 16, 2015 @ 9:45 am (#)

    Whoa…this isn’t your Dad’s chocolate chip cookie!

  6. Casey H. — July 16, 2015 @ 10:45 am (#)

    These look and sound delicious! I hate to ruin a good thing, but do you think the addition of some bourbon soaked pecans would mess with the recipe? It’s the Southerner ine that adds pecans to everything:) 

    • Ali — November 4th, 2015 @ 5:27 pm

      Um, I think that sounds AMAZING. :)

  7. Marsha @ Marsha's Baking Addiction — July 16, 2015 @ 11:27 am (#)

    These cookies look incredible!

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:19 am

      Thanks Marsha!

  8. Angela — July 16, 2015 @ 5:10 pm (#)

    Oh my goodness yes. Two of my favorite things, chocolate chip cookies and bourbon all rolled up in one! Thanks, I can’t wait to make these!

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:28 am

      Thanks Angela, we hope you’ll enjoy them as much as we did!

  9. Danae @ Recipe Runner — July 16, 2015 @ 5:20 pm (#)

    The “B” word really is magical, especially when you add it to cookies! These looks so good Ali!

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:28 am

      Thanks Danae, we hope you enjoy them! :)

  10. Medeja — July 17, 2015 @ 4:27 am (#)

    Adding bourbon is a great idea! :D

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:24 am

      That’s our motto precisely! ;)

  11. Ana | Espresso My Kitchen — July 17, 2015 @ 11:24 am (#)

    These look incredible! I don’t think I’ve ever had choc. chip cookies with bourbon… I need to try this! Pinned! :) 

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 4:04 pm

      Thanks Ana, definitely give these a try! We hope you love ’em! :)

  12. Bobbi from Bobbi's Kozy Kitchen — July 17, 2015 @ 12:46 pm (#)

    Say what say what??? Bourbon in choc chip cookies? You are a girl after my own heart!! I make bacon cinnamon rolls with a maple bourbon glaze, but I would have NEVER thought to put bourbon in cookies. You are a genius *bowing to you*

    • Hayley @ Gimme Some Oven — July 17th, 2015 @ 3:59 pm

      Haha thanks Bobbi, we couldn’t help ourselves! And bacon cinnamon rolls with a maple bourbon glaze?! Now THAT sounds amazing! Four of our favorite things right there! Anyway, from a couple of bourbon lovers to another, we hope you enjoy the cookies. :D

  13. Joan Hayes — July 17, 2015 @ 1:30 pm (#)

    These look FANTASTIC, Ali! I love those chocolate chunks, and the fact that you put bourbon in these! Attagirl! ;)

    • Ali — July 27th, 2015 @ 9:41 pm

      Thank you Joan, I hope you love them! ;)

  14. Louise — July 17, 2015 @ 2:32 pm (#)

    What kind of chunks did you use? Look delicious!

    • Ali — November 4th, 2015 @ 5:27 pm

      Just regular chocolate chunks, I think Nestle! :)

  15. Sarah | Well and Full — July 17, 2015 @ 2:36 pm (#)

    Hey Ali! What brand chocolate chip did you use for these cookies? They’re so big and chocolately and chunky and now I’m having a serious craving for cookies!! 

    • Ali — November 4th, 2015 @ 5:27 pm

      Eek, can’t remember, but I think Nestle! :)

  16. Stephanie | Worth Whisking — July 17, 2015 @ 7:18 pm (#)

    Love this combination! I’ve had several ice creams that incorporate bourbon, but never a cookie! These look and sound fantastic!

    • Hayley @ Gimme Some Oven — July 18th, 2015 @ 1:37 pm

      Thanks Stephanie! We sure love our bourbon, it’s such an awesome ingredient for baking (well, and drinking too, of course!) ;) We hope you enjoy these!

  17. Mary @ Cooking Reporter — July 18, 2015 @ 8:31 am (#)

    These cookies sound awesome! Must try these ASAP!

    • Hayley @ Gimme Some Oven — July 18th, 2015 @ 1:29 pm

      Thanks Mary, we hope you love them!

  18. Doug Weller — July 19, 2015 @ 11:33 am (#)

    Wondering if I could use Jack Daniels instead of bourbon, and what the difference would be (my only bottle of bourbon is maple syrup infused, and I think that would change the flavor too much!

    • Hayley @ Gimme Some Oven — July 21st, 2015 @ 11:28 am

      Hey Doug! You sure can, it wouldn’t be a huge difference in this recipe, especially since there isn’t much in it. We hope you enjoy the cookies!

  19. Marla Meridith — July 20, 2015 @ 8:46 am (#)

    Oh girl!!! These are spectacular!!

    • Hayley @ Gimme Some Oven — July 20th, 2015 @ 4:38 pm

      Thanks Marla, we’re so glad you like them!

  20. Jewel — August 5, 2015 @ 7:38 am (#)

    Should i put the dough balls in the oven or should i press them flat before putting them in the oven?

    • Hayley @ Gimme Some Oven — August 7th, 2015 @ 10:42 am

      Hey Jewel, it’s totally up to you — if you press them flat beforehand, they’ll just be on the thinner, crispier side, and if you don’t, they’ll be a little puffier and chewier. Totally a preference thing – we love ’em either way! Enjoy! :)

  21. Aubrey — January 12, 2016 @ 9:10 pm (#)

    I made these for a friend’s birthday and they turned out absolutely perfect! I made a double batch for my office of 10 people and they were gone in one day :) definitely adding this cookie to my go-to recipes. 

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 10:15 am

      Thanks for sharing Aubrey, we’re so happy they were a hit! :D

  22. Janice — March 6, 2016 @ 3:06 pm (#)

    This is exactly what my chocolate chip cookies need: bourbon! Lucky friends who got to be taste testers. Sign me up next time ;)

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 3:15 pm

      Thanks Janice — we hope you enjoy! :)

  23. Deborah Limerick — August 25, 2016 @ 4:40 pm (#)

    I’ve made these several times and everyone that tries them, loves them. However, everyone agrees that they CAN’T taste the bourbon. Am I doing something wrong?

    • Hayley @ Gimme Some Oven — August 26th, 2016 @ 9:02 am

      We’re so glad to hear that, Deborah! As for the bourbon, it is subtle, so we doubt you’re doing anything wrong. You can try doing 2 tsp of extra bourbon (in place of the vanilla). That should make it more noticeable. We hope this helps!

  24. Lindsey Welch — August 26, 2016 @ 12:02 pm (#)

    Made these last night. Fannntastic! My husband is a huge fan! Thanks for the recipe, Ali. Hope you’re doing well!!

    • Hayley @ Gimme Some Oven — August 28th, 2016 @ 4:51 pm

      We’re so happy to hear you and your husband enjoyed them, Lindsey! :)

  25. Groberry — December 3, 2016 @ 9:52 am (#)

    This looks like the best recipe I’ve come across for adding bourbon to a cookie in honor of my husbands obession with woodford reserve and I’m  thinking of making these for an upcoming cookie exchange party (as the winning cookie…always confident of my chances but I never win). Can the dough be frozen?  Since I have to make a bajillion of them I was thinking of making dough in advance!  Also, final question/comment– thinking of adding toffee bits with the chocolate chunks to make them further stand out from the ubiquitous choc chip cookie that will likely be present at the party.  Do you think this will work?  I could do half and half!  I want to win so bad I can’t even take it.  😂

    • Hayley @ Gimme Some Oven — December 11th, 2016 @ 9:41 am

      Thank you, we hope you and your husband enjoy them! The dough can definitely be frozen and we think some toffee bits would make an excellent addition! We wish you luck with the contest! :)

  26. Miss Bambi — December 23, 2016 @ 1:49 pm (#)

    Can I use bread flour?

    • Hayley @ Gimme Some Oven — December 23rd, 2016 @ 4:01 pm

      We’ve never tried bread flour in these, so we’re not sure what they’d be like with it, but you’re welcome to experiment! If you do, we’d recommend using a combination of bread and all purpose flours.