Name: Brown Butter Bourbon Chocolate Chip Cookies : Rich, Chewy, and Unforgettable
Ingredients: 3 cups all-purpose flour + 4 tbsp extra; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp kosher or table salt; 1 cup unsalted butter (for browning); 1 cup packed brown sugar; ½ cup granulated sugar; 2 large eggs, room temperature; 2 tsp vanilla bean paste or 1 tbsp vanilla extract; 2 tsp bourbon whiskey (or extra 1 tsp vanilla extract); 2 cups dark or semi-sweet chocolate chips; 1 cup dark chocolate bar, roughly chopped; 2 cups walnut pieces (optional); 2 tbsp finely shredded coconut (optional); Flaky sea salt, for sprinkling (optional)

Description

Take your classic chocolate chip cookie up a notch! These cookies are chewy in the center, crisp at the edges, and packed with melty chocolate. Browning the butter adds a nutty depth, while a splash of bourbon gives warm, vanilla-like complexity. Optional walnuts, coconut, or flaky sea salt make these cookies unforgettable.

Ingredients

Scale

3 cups all-purpose flour + 4 tbsp extra
1 tsp baking soda
1 tsp ground cinnamon
½ tsp kosher or table salt
1 cup unsalted butter (for browning)
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla bean paste or 1 tbsp vanilla extract
2 tsp bourbon whiskey (or extra 1 tsp vanilla extract)
2 cups dark or semi-sweet chocolate chips
1 cup dark chocolate bar, roughly chopped
2 cups walnut pieces (optional)
2 tbsp finely shredded coconut (optional)
Flaky sea salt, for sprinkling (optional)

Instructions

Brown the Butter:
Melt butter in a light-colored saucepan over medium heat. Swirl occasionally until it turns golden-brown and smells nutty (5–8 minutes). Pour into a heatproof bowl and cool 25–30 minutes.
Preheat Oven:
350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
Whisk together flour, baking soda, cinnamon, and salt.
Combine Wet Ingredients:
In the cooled brown butter, mix brown sugar and granulated sugar until smooth. Add eggs one at a time, then vanilla and bourbon.
Form the Dough:
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips, chopped chocolate, walnuts, and optional coconut.
Chill (Optional):
Chill dough 30 minutes for thicker, chewier cookies.
Scoop and Bake:
Scoop 2-tablespoon-sized balls onto prepared sheets, 2 inches apart. Bake 10–12 minutes until edges are golden and centers are soft.
Finishing Touch:
Sprinkle with flaky sea salt immediately after baking. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes

Prevent spreading: Ensure brown butter is cooled and include the extra 4 tbsp flour. Chill dough if needed.
Bourbon-free option: Replace bourbon with 2 tsp strong coffee or extra vanilla extract.
Nut swaps: Pecans or toasted pumpkin seeds work in place of walnuts.
Double chocolate: Replace ¼ cup flour with unsweetened cocoa for extra chocolatey cookies.
Festive twist: Swap 1 cup chocolate chips for dried cranberries.

Nutrition

Calories: 210 Cal per cookie
Fat: 12 g
Saturated Fat: 6 g
Carbohydrates: 22 g
Protein: 3 g