Bourbon Chocolate Chip Cookies


Cookies, pies, and all the other baked goods you can think of. It’s that time of year. Not that you can’t bake year ’round, but there’s something cozy about baking in the fall and through the holidays.

Enter today’s recipe: Bourbon Chocolate Chip Cookies.

Cookies (and cookie dough) are my weakness. Besides oatmeal raisin, I really haven’t found one I don’t like, and you can’t go wrong with the classic chocolate chip cookie. But you know what makes that classic even better? Adding bourbon.

Soft + chewy + chocolatey with the perfect hint of bourbon. Eat them warm, eat them cool, eat them with ice cream or hot chocolate or a glass of whiskey. Either way, I guarantee you will love them.

XO – Courtney








Bourbon Chocolate Chip Cookies
• 1 stick of butter, softened
• 1/2 cup brown sugar, packed
• 1/3 cup sugar
• 1 egg
• 2 T bourbon
• 2 t vanilla extract
• 1 1/2 cups all-purpose flour
• 2 t cornstarch
• 1/2 t backing soda
• 1/4 t salt
• 1 cup semisweet chocolate chips
1. Using a mixer or bowl, mix the butter, brown sugar, and sugar together on medium-high speed for about 3 minutes.
2. Add egg, bourbon, and vanilla and beat on medium-low until combined.
3. Add flour, cornstarch, baking soda, and salt and beat on medium-low. Fold in chocolate chips.
4. Spoon and shape dough into balls and place on a large plate lined with wax paper. Chill the dough balls for at least 2 hours.
5. After dough has chilled, preheat oven to 350°F. Place dough balls 2 inches apart on baking sheet.
6. Bake for 12 minutes until cookies are slightly golden. Let cool for 5 minutes before transferring to a cooling rack.

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