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.