Whiskey Brown Butter Chocolate Chip Cookies

Chocolate Chip Cookies just came of age. If you like whiskey and chocolate chip cookies then we think you’ll love these Whiskey Brown Butter Chocolate Chip Cookies.Whiskey Brown Butter Chocolate Chip Cookies

This might be my new favorite cookie of all time. That’s saying something. Chocolate chips are by far my go to cookie, they’re a no fail classic that everyone who’s anyone loves (I’m sorry we just can’t be friends if you don’t like them, or maybe we can and I can have your share. That works too).

Whiskey is also my go to drink so I’m not sure why I didn’t think to put them together before. It actually took a conversation with a fellow whiskey lover to put the idea in my head. Boom. Hot Shot Brown Butter Whiskey Chocolate Chip Cookies were happening. I went and whipped up test batch one within 15 minutes of that idea.


Whiskey Brown Butter Chocolate Chip Cookies

Whiskey Brown Butter Chocolate Chip Cookies

I took my basic brown butter chocolate chip cookie recipe and tweaked it. I knew I wanted bakery style cookies for this go round. Thick, fat, stick to your rib good old fashioned heavy cookies. You know the ones. To get those beautiful baked goods you’ll need to chill the dough.

It’s an extra step and practice in patience (which you know isn’t my strong suite) but it’s completely worth it.

Whiskey Brown Butter Chocolate Chip Cookies. on a baking sheet with measuring cup of flour and bottle of rye behind


I like to make the dough the night before and chill overnight, but if you’ve just got a hankering for cookies and can’t wait (I totally understand btw) you can bake them after a few hours of chilling.

Whiskey Brown Butter Chocolate Chip Cookies

Brown butter gives them a nice deep nutty flavor as well. Be sure to strain the butter so you don’t get any of the browned residue into the batter. Sometimes you might even have to strain it a few times. Patience grasshopper. It’s what my Mom says to me, it doesn’t work but I thought I’d give it a go with y’all anyway.

For the whiskey, I went with a Rye Whiskey. You can definitely taste it in the final product and it pairs beautifully with the brown butter and plethora of chocolate chips. Go big or go home, yeah? It’s pretty much my favorite cookie and drink all in one beautiful bite. Okay, two to three bites because that’s one giant cookie. The recipe makes 14 cookies in total which doesn’t sound like a lot, but each one pretty much fills the palm of my hand. Which is in no way a bad thing when it comes to cookies.


Yield: 14 large cookies

Whiskey Brown Butter Chocolate Chip Cookies

Whiskey Brown Butter Chocolate Chip Cookies


  • 1 1/2 sticks unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons rye whiskey
  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 cup Ghiradelli semi-sweet chocolate chips


  1. Into a heavy bottom pan, heat butter over medium heat, stirring as necessary. Cook until butter begins to brown. Strain butter to remove any remnants.
  2. Into the bowl of your stand mixer add: butter and sugars. Beat until smooth and combined.
  3. Add: egg, vanilla, and whiskey. Beat until combined.
  4. Add; flour, baking soda, cornstarch and salt. Beat until combined.
  5. Fold in chocolate chips.
  6. Using a large cookie scoop, scoop dough onto a baking sheet lined with parchment or a silicone mat. Cover with plastic wrap and transfer to refrigerator to chill minimum of 4 hours to overnight.
  7. Preheat oven to 350 degrees. Bake for approximately 11-14 minutes. Allow cookies to cool on pan for 5 minutes and then transfer to a wire baking rack to cool completely.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 273 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 39mg Sodium: 76mg Carbohydrates: 34g Fiber: 1g Sugar: 20g Protein: 3g


  1. 1

    Oh man! I would eat this whole batch by myself! YUM

  2. 2

    WOW! I can’t wait to try these!!

  3. 3

    Whiskey AND brown butter in my cookies? Sign me up!

  4. 4

    So original! I loooove the addition of the brown butter, too!

  5. 5

    Well, these are fun. I need to make them because I am dying to see what they taste like. Sounds delicious.

  6. 6

    I love adding booze to my cookies! These sound great. 🙂

  7. 7

    Seems like everyone is trying to improve upon the chocolate chip cookie these days. You, my dear, have done it! Whisky and browned butter? Brilliant!

  8. 8

    My favorite thing to put in chocolate chip cookies is brown butter…but that whiskey is a brilliant addition, too. I want a batch!

  9. 9

    Paula, I’m just popping over to say thank you. . .from my husband. He’s going to go crazy when I show him these cookies! I can’t wait to whip up a batch of these beauties! I think they’re going to be pretty popular around the neighborhood, here! 😉 Thank you!

  10. 10

    Look at you and your dark moody shots! 🙂 LOVE IT! These cookies sound amazing!

  11. 11

    I’ve never used booze on cookies but there’s always a first time and I think this are the ones… they sound ridiculously amazing!

  12. 12

    Oh yeahhhh, bring it 😉

  13. 13

    Whiskey? In those scrumptious chocolate chip cookies? That sounds amazing. Also, love what your mom tells you — even if it doesn’t work 🙂

  14. 14

    Whiskey, chocolate, cookies? You just stole my heart, Paula!

  15. 15

    Paula, this recipe caught my eye on Pinterest. What a wonderful idea to add whiskey, I totally can’t wait to bake a batch of these!

  16. 16

    Oh my goodness – these look absolutely amazing! I would love to make these to take to my in-laws house for Thanksgiving – they’d be a huge hit.

  17. 17

    I LOVE chocolate chip cookies but have never thought to throw in some rye. This must change!

  18. 18

    Whisky in my cookies? Thank you. 🙂

  19. 19
    Bonnie K. /

    I think my husband would go for this.

  20. 20
    Katie F /

    Do you think Bourbon would be an ok substitute to the Rye?

  21. 21
    Emily S /

    Can I chill the dough in the bowl before I scoop it on to the tray or does it need to be scooped out first? Thanks! These look so yummy I think my whiskey loving boyfriend will love them!

    • 21.1

      Hi Emily. I’ve only ever done it scooping and then chilling. I IMAGINE that trying to scoop after it’s chilled would be difficult. If you do try it that way, let us know how it turns out : )

    • 21.2

      So I made these today. I decided to chill the dough in the bowl for 1 hour and then scoop, it worked great! All my cookies came out perfectly plump. I also used half semi sweet and half dark chocolate chips for a little more flavor. Will definitely make these again!

  22. 22
    Michelle /

    Quick question: should the brown butter be allowed to cool before mixing with the sugars? I made these 2 days ago without cooling the butter first and while they are delicious, they didn’t spread out very much. Basically the cookies were taller versus being wider if that makes any sense.

    • 22.1

      Hi Michelle, I’m glad they were delicious. They’re supposed to be a little on the fluffy side : )

  23. 23
    Heather /

    This is my choc chip cookie obsessed husband’s favorite recipe. And I have tried a lot of them to find this one. These are so insanely good and totally worth the extra effort.

  24. 24
    Kimm /

    I made these last night and popped them in the oven this morning! I’m pretty stoked to try one. I did have one problem with the mixture. The brown butter wasn’t cooled and pretty much melted all the chocolate chips?. Next time i will let it cool a bit.

  25. 25

    I have tried these cookies without any brown sugar and 1 cup of splend white sugar. They turned out fantastic! Thanks for the recipe.


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