Brown Butter Bourbon Walnut Chocolate Chip Cookies

Susannah Brinkley

These Brown Butter Bourbon Walnut Chocolate Chip Cookies are soft in texture with fragrant brown butter, a splash of Kentucky bourbon and crunchy nuts.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 236kcal

Author Susannah Brinkley

Ingredients

1 cup butter softened
2¼ cups all-purpose flour unsifted
1 teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon whiskey
1 cup semisweet chocolate chips
½ cup pecans or walnuts, coarsely chopped
¼ cup demerara sugar

Instructions

In a medium skillet, melt ½ cup of the butter on medium heat while stirring frequently. The butter will crackle and bubble as it cooks. The butter will start to smell nutty and brown 'crumbs' will form in the bottom. Continue to stir until the crumbs are medium brown in color (after about 2 ½ to 3 minutes). Remove the skillet from the burner and pour the brown butter into a heat-proof bowl, crumbs and all. Let cool for 20 minutes.
Heat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Into a medium bowl, sift together the flour, baking soda and salt.
With a mixer, beat the remaining ½ cup of the butter with the sugar and brown sugar on medium speed for 3 to 5 minutes, until the mixture is smooth, creamy and light in color.
Pour the cooled brown butter into the bowl and beat for 2 minutes, until smooth.
One at a time, beat in the eggs, vanilla and bourbon.
Gradually stir in the flour mixture until thoroughly combined.
Stir in the chocolate chips and nuts. Chill dough for 1 hour.
Onto the prepared baking sheet, drop tablespoons of the dough 2-3 inches apart. Sprinkle each one with a pinch of demerara sugar.
Bake for 9-11 minutes or until golden brown. Remove from oven and let cool for 1-2 minutes on the baking sheet, then transfer to a wire baking rack to cool, or serve warm.
Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap in plastic wrap and freeze.

Notes

You can make the brown butter in advance. Store it in the fridge and bring to room temperature when ready to use.

Nutrition

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