Who wants a new and different chocolate chip cookie recipe? These Bourbon Spiked Chocolate Chip Cookies are a really fun way to celebrate the holidays! Kind of a cross between bourbon balls and chocolate chip cookies, they will disappear quickly so watch out, LOL.
A trend that has risen in popularity in recent years is using browned butter in your baking projects. It adds a lovely nutty note to these cookies and balances the bourbon beautifully.
The bourbon smells fairly strong when you take a whiff of the dough, but it mellows in the oven to a perfectly balanced bite! It blends beautifully with the sweet cookie dough to create a lovely sweet treat.
For those who are gluten-free and worried about the bourbon, you can use it (see the *** Note below) or replace it with 1/4 cup (59 ml) of potato vodka plus a tablespoon of brown sugar to approximate the flavor.
Sometimes it pays to taste the dough before baking … one tiny nibble and I immediately knew that I had forgotten to add the sugar! A quick adjustment and all was good – whew! They may not be the prettiest cookies but they are delicious. If you remember the sugar and cream it with the butter and other ingredients before you add the chocolate chips and pecans, your cookies will be flatter than mine, still chewy and absolutely perfect!
One trick I have for knowing which ingredients have already been included and those still to be added is to gather everything on the left side of my mixer and as I add each one, move the ingredient to the right side of the mixer. You could also put each one away as you use it, both ways work well.
While I think they are best on the day they are baked, these cookies hold well in an airtight container and taste great the second and third days, just softer with less crunch. You can form the balls of dough and freeze them on a baking sheet then store them in plastic bags and bake off just as many as you want at a time.
Give these Bourbon Spiked Chocolate Chip Cookies a try and I think you will be pleasantly surprised at their richness and the chocolate in every bite. They are bursting with nuts and chocolate! Just what the doctor ordered, LOL.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Bourbon Spiked Chocolate Chip Cookies:
- Butter, flour, baking soda, salt, brown sugar, eggs, bourbon, chopped pecans, semisweet chocolate chips
PRO Tip:
*** The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person or if they have Celiac disease, you can use 1/4 cup potato vodka plus 1 tbsp brown sugar in place of the bourbon called for.
How to make Bourbon Spiked Chocolate Chip Cookies:
- Melt butter and cook until there are browned solids on the bottom of the pan and the color is deep golden. Pour into a bowl and set aside to cool a few minutes.
- Whisk together the flour, baking powder, and salt; set aside.
- Add the brown sugar, egg and yolk, and bourbon to the melted butter and mix until smooth. Add the flour mixture until fully blended, then stir in the pecans and chocolate chips.
- Use a cookie scoop to drop the dough onto parchment-lined baking sheets and bake at 350°F (180°C) for 8 to 10 minutes until lightly browned. Leave cookies on the pans a minute or two then transfer to a wire rack to cool.
PRO Tip:
I always bake one tray of cookies at a time for the best results. You have much more control and only need to spin the tray from the front to the back of the oven halfway through baking to avoid hot spots.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Kitchen scale
- Saucepan with light interior
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet pans
- Parchment sheets
- Cookie scoop
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
*** The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person, or if they have Celiac disease, you can use 1/4 cup potato vodka mixed with a tablespoon of brown sugar in place of the bourbon called for.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Bourbon Spiked Chocolate Chip Cookies (GF)
Who wants a new and different chocolate chip cookie recipe? These Bourbon Chocolate Chip Cookies are a really fun way to celebrate the holidays! Kind of a cross between a bourbon ball and chocolate chip cookie, they will disappear quickly so watch out, LOL.
Ingredients
- 1 cup (2 sticks; 227g) butter, cut each stick into about 8 slices
- 2-1/2 cups (300g*) gluten-free all-purpose flour* or regular all-purpose flour such as Gold Medal brand
- 1 tsp baking soda
- 1 tsp kosher salt**
- 1-1/2 cups (320g) firmly packed brown sugar
- 1 whole large egg + 1 extra yolk
- 1/4 cup (59 ml) bourbon*** (or water for a non-alcohol option)
- 1 cup (113g) chopped pecans, optional
- 2 cups (12 oz; 340g) semisweet chocolate chips
Instructions
1. In a medium saucepan with a light interior, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter has reached a deep amber color, another minute or so. You need to stir to avoid any hot spots and to see beneath the foam.
2. Remove the pan from the heat, pour the butter into the bowl of your stand mixer or a large bowl if using a hand mixer and allow it to cool for 15 to 20 minutes.
3. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Preheat the oven to 350°F (180°C) and line two baking sheet pans with parchment paper. Set aside.
5. To the cooled butter in the bowl, add the brown sugar, whole egg, additional egg yolk, and bourbon, mixing until smooth and combined. Beat in the flour mixture until just incorporated. Then finally stir in the pecans and chocolate chips.
6. Using a medium-sized cookie scoop (I used a #40), drop the dough onto the prepared baking sheets 2-inches apart. Bake for 8 to 10 minutes, or until the edges are lightly browned. I always bake one tray at a time for the best results.
7. Leave the cookies on the baking sheet pan for a minute or two to firm up then transfer them to a wire rack to finish cooling.
8. Store in an airtight container at room temperature for up to 3 days. Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving. Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
*** The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person or if they have Celiac disease, you can use 1/4 cup (59 ml) potato vodka plus a tbsp brown sugar in place of the bourbon called for.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Shelly of Cookies and Cups
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 17mgSodium: 121mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site.
Leave a Reply