Whiskey Brown Butter Chocolate Chip Cookies

Total Time 0:00


  • 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.


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