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.
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. ;)
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.
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.
The result? Beautiful cookies that are soft and chewy and vanilla-y and butter-y and all of the good y’s.
AND BOURBON-Y.
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
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 0 About 12 cookies 1x
Description
This Bourbon Chocolate Chip Cookies recipe is easy to make, soft and chewy, and flavored with the most delicious hint of bourbon.
Ingredients
- 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)
Instructions
- 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.
Hi, I’ve made browned butter bourbon chocolate chunk cookies before that were amazing. Unfortunately I can’t find the original recipe I used. Your recipe seems really close with the exception of the browned butter. Do you think I could just sneak in the browned butter into your recipe or do you feel like the consistency will change? I really like when they rise and are big and moist on inside vs. Flatter and crisper with this particular recipe. I’m worried the melted butter will change that. Any advice would be great!
Theres a recipe for Bourbon brown butter chocolate chunk cookies under the author Country Cleaver. Judt google it. It may be the one your missing.
These are awesome. I used khaluah instead. I may mix up the chocolate chips next time some dark some semi sweet etc,
Made these today to take along on a trip to a favorite distillery. They were delicious!! Will definitely make these again.
Is the softened butter in the Bourbon Chocolate Chip Cookie recipe UNSALTED or SALTED? I don’t want to assume it’s unsalted, even though salt is one of the added ingredients. Thanks in advance. Can’t wait to try…
Best recipe I’ve found for bourbon chocolate chip cookies!
I added pecans and used Skrewball Whiskey. OMG
Wonderful recipe. The mild bourbon flavor is so yummy. I added some pecans to the top of mine before i baked them. Thank you
I don’t freeze cookies, well, because they never last that long! Any tricks to thawing I should know? Do cookies taste as good after being frozen? I was thinking of getting a head start on Christmas baking. Can’t wait to try these.
These are awesome. I used khaluah instead. I may mix up the chocolate chips next time some dark some semi sweet etc,
OMG!!! This is THE best Chocolate Cookie Recipe anywhere… Stop looking around. Go to the kitchen right now and whip some up. Skip the vanilla – go for a full tilt bourbon experience and enjoy them right out of the oven.. I used a full-sized ice cream scoop and this recipe made 8 fabulous cookies. Can’t wait to make more and experiment with mild variations though these are perfect the way they are… Thank you Ali!!!!
The bourbon guys love it! Making them again! I don’t like cornstarch and replaced with baking powder and they tasted great.
I made these last night and they are amazing!! Best bourbon chocolate chip cookie recipe I’ve come across.