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Browned Butter Bourbon Chocolate Chip Cookies

These browned butter bourbon chocolate chip cookies are soft, chewy cookies packed with creamy chunks of chocolate and crunchy pecans, warmed up with a splash of bourbon. 

If you love the toasty flavors in these browned butter and bourbon cookies, try these butter crunch chocolate chip cookies, next!

Why You’ll Love These Bourbon Chocolate Chip Cookies

Have you ever had a slice of Kentucky Derby Pie? That’s a hint at the flavors in these browned butter bourbon chocolate chip cookies. And if you haven’t, prepare to swoon! This is a spin on my brown butter chocolate chip cookies, with crunchy pecans and a splash of bourbon folded into buttery cookie dough. This recipe is filled with:

  • Toasty brown butter. Browning butter brings out all sorts of rich, yummy flavors. It’s a simple extra step that makes these cookies taste AMAZING! Plus, once you know how to brown butter, you’ll want to use it in everything from shortbread to pudding.
  • Subtle bourbon flavor. The flavor of the whisky in this recipe is soft with a touch of warm spice. You notice it more when the cookies are warm, and it mellows out as they cool. (And don’t worry, you can still make these cookies without bourbon if you prefer.)
  • Soft and chewy texture. These bourbon chocolate chip cookies bake up crispy on the outside and soft and chewy on the inside (just like my favorite classic chocolate chip cookies). 
  • Delicious add-ins. They’re loaded with chocolate chips, pecans, and the deep caramelized flavor of dark brown sugar. Ridiculously tasty!
Ingredients for browned butter bourbon chocolate chip cookies with a text label overlaying each ingredient.

Ingredients You’ll Need

Here are some notes on the simple pantry ingredients you’ll need to make these brown butter bourbon chocolate chip cookies. You’ll find a printable list of ingredients in the recipe card at the bottom of the post.

  • Butter – You can use salted or unsalted butter. If you’re using salted, consider omitting the added salt that comes later on in the recipe.
  • Brown Sugar – I use dark brown sugar, but light brown sugar also works. The flavors will be slightly less caramelized.
  • Egg – One whole egg, plus an extra egg yolk for extra richness.
  • Bourbon – Bourbon is a type of whisky from Kentucky. You can also make these cookies with another type of whisky, or use brandy instead. If you’d prefer to make this recipe without, simply substitute the bourbon with 2 teaspoons of vanilla extract.
  • Dry Ingredients – Flour, baking soda, and salt.
  • Add-Ins – Chopped pecans or walnuts, and semi-sweet chocolate chips. You can also use dark chocolate or milk chocolate chips, or even white chocolate chips if you prefer.

How to Make Browned Butter Bourbon Chocolate Chip Cookies

Make chewy, gooey browned butter bourbon cookies in 3 easy steps! Scroll to the recipe card for printable instructions. 

  • Brown the butter. Begin by melting butter in a saucepan over medium heat. As the butter melts, swirl it around the pan until it turns a deep amber color and starts to smell fragrant and nutty. At this point, take the butter off the heat.
  • Make the cookie dough. After 20 minutes, cream together the cooled butter with dark brown sugar, egg, yolk, bourbon, baking soda, and salt. Stir in the flour. Lastly, fold in the pecans and chocolate chips.
  • Bake. Next, drop spoonfuls of dough onto a parchment-lined baking sheet, about 2 inches apart. Bake the cookies at 350ºF for 9 minutes, and let them cool on a wire rack.
Overhead view of browned butter bourbon chocolate chip cookies on a wire rack.

Tips for Success

Even if you’re just starting with baking, you’ll love this easy cookie recipe! These are my secrets to the best browned butter bourbon chocolate chip cookies:

  • Don’t overbake. Leaving these browned butter bourbon cookies slightly underbaked is the key to their irresistibly soft, chewy texture. Be careful that you don’t leave them in the oven too long! If they’re dark brown at the edges, they’re overdone.
  • Use a cookie scoop. A large cookie scoop makes portioning the dough super easy, and all of your cookies will come out the same size and shape. This way they’ll bake evenly.
  • Fix cookies that spread in the oven. Occasionally, your cookies might over-spread a little as they bake. If this happens, use a spatula or the back of a spoon to reshape the edges once they’re out of the oven. This only works if the cookies are still warm.
  • Get picture-perfect cookies. Right after the cookies come out of the oven, press a few extra chocolate chips into the tops of the baked cookies. This gives them that professional, photo-ready presentation.
A stack of browned butter bourbon chocolate chip cookies on the corner of a wire rack, with more cookies in the background.

How to Store

  • To Store. Store these bourbon chocolate chip cookies in an airtight container at room temperature for up to 3 days.
  • Freeze. You can also freeze the cookies in a freezer-safe container or freezer bag for up to 2 months. Allow the cookies to thaw at room temperature, and enjoy! 

More Chocolate Chip Cookie Recipes

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Close up of browned butter bourbon chocolate chip cookies stacked on the corner of a wire rack, with a bite missing from the top cookie.

Browned Butter Bourbon Chocolate Chip Cookies

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These soft and chewy browned butter bourbon chocolate chip cookies are loaded with chunks of chocolate and crunchy pecans and warmed up with a boozy twist.


  • 1 cup butter
  • 1 1/2 cups packed dark brown sugar
  • 1 egg + 1 yolk
  • 1/4 cup bourbon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour
  • 1 cup chopped pecans
  • 2 cups semi-sweet chocolate chips


  1. In a medium-sized saucepan over medium heat melt the butter. Once the butter is melted continue cooking, swirling the pan constantly until the butter has reached a deep amber color. Remove the pan from the heat and allow it to cool for 20 minutes.
  2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  3. Add the dark brown sugar, egg, yolk, bourbon, baking soda, and salt into the cooled butter until smooth and combined.
  4. Stir in the flour until just incorporated and finally the pecans and chocolate chips.
  5. Using a medium-sized cookie scoop, drop dough onto the prepared baking sheet 2 inches apart.
  6. Bake the cookies for 9 minutes, or until the edges are lightly browned.
  7. Transfer cookies to a wire rack to cool.


  • Store airtight at room temperature for up to 3 days for best freshness.
  • Freeze airtight for up to 2 months. Allow to thaw at room temperature.

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25 comments on “Browned Butter Bourbon Chocolate Chip Cookies”

  1. These cookies are amazing and have become my favorite chocolate chip recipe for the time being. My favorite browned butter CC recipe has been the Cook’s Illustrated recipe but I like these better. The bourbon seems to cut the sweetness back just a little bit and they are not as “spready” even when baked immediately without chilling the dough first. I only use about 1 cup of bittersweet chunks, just personal preference–I like less chocolate. Delicious!

  2. On the Imperial website, this is how the flour is listed:
    “2 1/2 cups, plus 2 tablespoons all-purpose flour* ”
    Unless I am missing it, I can’t find any reference to the asterisk after the word “flour” – is it important?

    1. Julia A Robertson

      It refers to the ‘Spoon and Sweep’ method of measuring the flour so it doesn’t get packed down.

  3. I made these and they are delicious. Thanks Shelly.

    A few notes:

    The bourbon is very mild in the final product as Shelly said. Don’t worry about how your mixing bowl smells when you pour the bourbon in.

    The dough is oily, which had me nervous enough to think I made a mistake. It was not a problem.

    The cookies are a beautiful golden color. They’re handsome cookies!

    I used irregular chocolate chunks and got a beautiful result. Obviously chips will work too. It’s true that there are a lot of pecans and chocolate to fold into the dough, but I would not reduce it. These cookies are beautiful and rich and have a lot going on – don’t change a thing. I planned on giving the batch to my office coworkers, but they turned out so beautifully that I’m going to give them to special friends. These are not casual cookies!

  4. All right I made these this morning. The only question I had is the amount of chocolate asked for. When I made them, there seemed to be way more chocolate chips than the dough could hold. The last few I made wouldn’t stay together because it was mostly chocolate chips than dough. My father loved them. I wasn’t to partial to the flavor. I’m going to try again without browning the butter and using half the amount state for the chocolate chips. Any suggestions on what I may have done wrong? I’ve never made the pie either so have nothing to compare for flavors. They did look fantastic though! I’ve never had my cookies look so good!

    1. You can easily scale down the chocolate if you think it’s too much. Browning the butter definitely adds depth of flavor, but if you don’t prefer it, you can also skip that step.

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