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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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