Will the bourbon make me tipsy?

No — most alcohol evaporates during baking. You’ll taste the bourbon’s flavor, not its kick.

Can I skip the maple syrup?

Yes, but the maple adds chew and a complementary note to browned butter. Brown sugar helps if you skip it.

What if my cookies spread too much?

Chill the dough longer and ensure your oven temperature is accurate. Also don’t flatten the scoops before baking.

Can I use salted butter?

Yes, but cut back on added salt or skip sprinkling sea salt at the end.

Cozy Dessert Recipes: Gooey Bourbon Browned Butter Chocolate Chip Cookies

Ingredients

Scale

2 sticks unsalted butter
2 shots bourbon
1 cup packed brown sugar
¼ cup granulated sugar
¼ cup maple syrup
1 tablespoon vanilla extract
1 large egg
1 egg yolk
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2–3 cups dark chocolate chips (use more if you want extra melty pockets)

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
Melt the butter in a medium saucepan over medium heat. Stir frequently; the butter will foam, then clear, then begin to develop amber-brown flecks and a nutty aroma. The moment it reaches a deep golden-brown, take the pan off the heat to stop it from burning.
While the butter is still warm, pour in the bourbon and stir to combine. Let the mixture cool to room temperature so it won’t cook the eggs when you mix the dough.
In the bowl of a stand mixer (or using a hand mixer), beat the cooled browned-bourbon butter with the brown sugar, granulated sugar, and maple syrup until smooth and glossy. Add the vanilla, then beat in the whole egg and the extra yolk until incorporated.
Add the flour in several additions, mixing slowly so the dry ingredients blend evenly. Sprinkle in the baking soda and salt and mix briefly until just combined.
Fold in the chocolate chips by hand until they’re evenly distributed through the dough.
Using a large scoop or spoon, portion generous balls of dough onto the prepared pan. Cover the tray and chill the dough for at least one hour (longer is fine — chilling firms the dough and concentrates the flavor). You can also freeze the scoops for later.
Bake the cookies about 12 minutes, or until the edges look set but the centers still appear slightly soft — they’ll finish setting as they cool. Don’t panic if they seem a bit underdone; that’s the gooey middle you want.
Transfer cookies to a rack to cool and set for a few minutes before digging in.

Notes

If you prefer a stronger bourbon presence, you can increase the bourbon up to about 4 shots, but the flavor intensifies quickly.
Chill longer for thicker, less-spread cookies.
Freeze cookie dough balls on a tray, then bag them for quick fresh-baked cookies later. Bake from frozen, adding a minute or two to the time.