Salted Brown Butter and Bourbon Chocolate Chip Cookies

As soon as Geordan told me she was putting her craft chocolate chippies into our April boxes, I knew that the associated blog post was going to be this cookie recipe – craft chocolate chips seem like such an indulgence that you almost have to make sure you’re using a recipe that makes them “worth it”. I won’t say I make these cookies often (usually, I’m in too much of a rush to brown butter), but they always impress people when I do. Plus they’re just really, really good.

Salted Brown Butter and Bourbon Chocolate Chip Cookies

Makes about 30 cookies

  • 1 ½ cups cake flour

  • 2 cups all-purpose flour

  • 1 1/4 teaspoons baking soda

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1 1/4 cup (2 1/2 sticks) salted butter, browned

  • 1 1/2 cups demerara sugar

  • 3/4 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons bourbon

  • 150g craft chocolate chips (conveniently, the size jar Kin & Pod makes)

  • A sprinkling of Bourbon salt (recipe follows)

First, brown the butter: Melt it in a medium saucepan over medium heat, whisking constantly. The butter will begin to bubble and foam and then turn a golden brown with amber specks. (It will smell really “nutty” at this point – the French call brown butter “beurre noisette” (literally “hazelnut butter”), which captures the smell you’re looking for). Immediately remove from heat and pour into a small bowl. Refrigerate until cool to the touch.

In a large bowl whisk together the cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and nutmeg. Set aside.

When butter is cooled, cream together with the brown sugar and granulated sugar until smooth and creamy. Mix in the vanilla then add the eggs one at a time, beating well after each addition. Finally, mix in the bourbon.

Add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.

Refrigerate dough for at least 1 hour or up to 3 days (Don't skip this step, or your cookies will wind up flat, thin and crispy).

When the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop dough into 1 1/2 tablespoon (golfball-sized) balls. Sprinkle the cookies before baking with bourbon salt.

Bake for 10-12 minutes – the bottoms should turn a little bit golden. Allow to cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.

A note on ingredients : Demerara sugar is brown sugar with additional molasses in it – it has a slightly crunchier texture, and a deeper caramel flavour than yellow or brown sugar. Most grocery stores carry it, but if you really can’t find it, you can use brown sugar.

Cookie dough studded with little morsels of great chocolate.

Cookie dough studded with little morsels of great chocolate.

Bourbon Salt

  • 1 ½ cups bourbon

  • ½ cup coarse sea salt

Pour the bourbon into a small saucepan and bring to a simmer over low heat for about 35 minutes until almost all the liquid has evaporated (it should be less than ¼ cup).

Stir in the salt to coat – the idea is to get the salt to absorb some of the bourbon without dissolving.

Place on a parchment lined sheet at the lowest heat setting your oven can manage (my toaster oven actually goes down to 150 Farenheit – which was perfect) for 20 minutes or so to dry the salt out. Once out of the oven, let cool and break up any lumps.

This will make way more than you need for these cookies – keep in an airtight container for use on other sweet baked goods, as well as savory dishes (sweet potato fries, etc.).

Cookies to impress someone… really.

Cookies to impress someone… really.