Brown Butter Bourbon & Rye Chocolate Chip Cookies
Nutty brown butter and sweet, caramelly bourbon blend with earthy rye flour and deep dark chocolate to create the best darn chocolate chip cookie you've ever had. Adapted from Joy the Baker's Best Brown Butter Chocolate Chip Cookies.
Servings: 32 cookies
Ingredients
- 1 c butter softened
- 1 c light brown sugar packed
- 2 tsp vanilla extract
- 1 T bourbon
- 1 tsp molasses
- 1/2 c granulated sugar
- 1 lg egg
- 1 lg egg yolk
- 1 c rye flour
- 1 1/4 c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 c bittersweet or semi-sweet chocolate chunks
- 1/2 c pecans coarsely chopped
- coarse sea salt to sprinkle
Instructions
- Brown HALF of the butter (leave the other half at room temp to soften). See my post on "Brown Butter" for instructions. Pour brown butter into a bowl or other container to cool for 20 minutes.
- In a small bowl, combine the rye and all purpose flours, salt, and soda. Set aside.
- Beat the other half of the butter with the brown sugar until smooth, about 2-3 minutes on medium speed.
- Add vanilla, bourbon, and molasses and mix until combined.
- Add the COOLED brown butter and the granulated sugar. Beat until fluffy, about 2 minutes on medium speed.
- Add egg and yolk. Beat until well combined, about 1 minute.
- Add flour mixture and mix on low just until combined. You should still have some bits of unmixed flour throughout the dough.
- Fold in chocolate chunks and pecans, using a wooden spoon or rubber spatula.
- Refrigerate dough for a couple of hours or overnight (or at least 30 minutes if you can't wait that long:)). This step is CRUCIAL - don't skip chilling your dough! When you're ready to bake, set the dough out at room temperature for 10-15 minutes to soften up a bit (it will make scooping easier).
- Preheat oven to 350°F.
- Using a cookie scoop or your hands, form dough into about 2T balls and place 2" apart on a cookie sheet. Sprinkle each one with a little coarse sea salt.
- Bake for 10-12 minutes, or until beginning to brown around the edges. They'll be a tad doughy in the middle, but will continue to cook as they cool on the cookie sheet.
- Remove from oven and allow to cool on cookie sheet for a bit (10ish minutes), then move cookies to a cooling rack to cool completely.